Have you ever roasted radishes? Their taste transforms in the heat of the oven, becoming juicy and sweet. Toss them with a vinaigrette and feta for a delicious salad.
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A large part of learning to cook in my twenties came from radishes. This was mainly because I could buy some fresh radishes for a dollar at the farmer’s market.
The magic of roasting radishes
While the hot, tangy flavor of radishes is always welcome in my salads and salsas, or even simply paired with bread and butter, I’ve found that frying turns them into a completely different vegetable.
Roasted radishes lose a lot of their peppery bite and tasty bite. They become deliciously juicy and surprisingly sweet while retaining a slight kick at the end.
Add a pinch of salt and some pepper and you have a nice light lunch right there with a glass of Chardonnay.
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This Roasted Radish Salad is a dish I’ll be trying all spring. I find that feta is the perfect counterpoint to the sweetness of the roasted radishes, while chopped parsley and tarragon add a green touch to both flavor and appearance.
This salad is my workhorse side dish for its ease of preparation and bold flavor: it’s appealing for potlucks, pairs well with steaks for a date night, and works alone as a light lunch.
Also, the dish opens people’s eyes to the novelty of roasted radishes. In fact, I don’t think I’ve ever served this to anyone who didn’t make it themselves!
Bonus tip, radish green!
Don’t throw away your radish greens! They have a peppery bite and are fantastically quick to sauté with olive oil and salt or make into pesto. They’re also great in salads when mixed with other vegetables.
Serve with one of these main courses
- Honey Mustard Chicken
- Miso Glazed Salmon
- Salt pork chops with gremolata
- Easy Oven BBQ Chicken
- Salmon with lemon cream sauce
Roasted Radish and Feta Salad
ingredients
For the salad:
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2 lb radish
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1 1/2 tablespoon olive oil
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prize kosher salt
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Freshly cracked pepper
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3 ounces fetadecay
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2 tablespoon chopped fresh tarragon
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1/3 cup chopped fresh parsley
For the lemon vinaigrette:
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1/4 Cup lemon juice
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1 tablespoon Lemon peel
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1/2 Cup olive oil
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2 tablespoon DIjon Mustard
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1/4 teaspoon kosher salt
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1/8 teaspoon fresh ground black pepper
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1 tablespoon honey
method
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Preheat oven to 400°F.
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Roast radishes:
Trim the tops and ends of the radishes (reserve the greens for another use) and cut the radishes in halves (or quarters if your radishes are exceptionally large).
Mix the radishes with olive oil, salt and pepper. Place in a large casserole dish and roast for 20 to 25 minutes.
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Prepare vinaigrette:
While the radishes are roasting, prepare the vinaigrette by adding all the ingredients together in a bowl and whisking. Taste and add more salt or pepper if needed. Put aside.
Note: This vinaigrette makes more than is needed for the salad. It keeps for a few days in the fridge. Just bring it to room temperature and whip it back together before serving.
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Assemble the salad:
After cooking, allow the radishes to cool for a few minutes before serving the salad. (The radishes can also be completely cooled at this point and kept refrigerated for up to 5 days.)
Combine the roasted radishes and crumbled feta in a salad bowl and toss with a tablespoon or two of the vinaigrette. Taste and mix with additional dressing if needed. Scatter the herbs over the salad and mix. If your radishes are still warm, the herbs will wilt; that’s fine.
Serve warm or at room temperature. Leftovers will keep in the fridge for a few days.
| nutritional information (per serving) | |
|---|---|
| 270 | calories |
| 25g | Fat |
| 10g | carbohydrates |
| 3g | protein |
