Radishes Who Knew They Could Be This Good? (Spoiler Alert: They Are!)

Trying New Things Can Lead to Amazing Surprises (or Regrets)

This week’s recipe takes a familiar veggie and challenges your preconceptions. What is it? Radishes!

Radishes Who Knew They Could Be This Good?

For some, radishes are a welcome crunch on a plate of tacos. For others, they’re the red ball left untouched at the salad bar.

Today, we’re featuring radishes, radish microgreens (don’t worry, we’ll explain!), and tahini.

The Beauty of Radishes

Let’s break the first rule of radish club (which is apparently not talking about radish club). What exactly is a radish?

The radishes we know (and maybe love) are typically small, red, and crunchy with a slightly spicy kick. They come in many varieties and colors. Daikon radishes are common in Asian dishes, while watermelon radishes offer a stunning pink and green addition to your salad. If you find them, we recommend giving them a try!

We encourage you to explore the different varieties of these crunchy flavor bombs. Today, though, we’re working with the familiar little red radish.

Roasted Radishes: A Revelation

First, preheat your oven to 500 degrees Fahrenheit (260 degrees Celsius). You might be wondering why you need the oven for radishes. The answer: roasting! Roasting intensifies the flavors, brings out natural sweetness, mellows the spicy bite, and keeps the satisfying crunch.

Prep is simple. Wash and dry your radishes. Trim the green root and cut them in half from top to bottom, keeping the tail on for a crispy treat. Season with salt and pepper to taste, then coat them in extra virgin olive oil and a bit of honey to enhance their sweetness and promote browning. Line a baking sheet with foil (thank us later!) and place the radishes cut-side down. Roast for 10 to 15 minutes, or until the cut side is nicely browned.

 

Radish Microgreens: Tiny Powerhouses

Next up, we have radish microgreens. These tiny greens are nutritional powerhouses, packed with dietary fiber and vitamin C. Most importantly, they’re delicious!

A Note for Renal Patients

As you know, potassium and phosphorus can be present in healthy foods. Radish microgreens, while highly beneficial, also contain moderate amounts of potassium and phosphorus. Consult your dietician or doctor to ensure they’re suitable for your individual diet and to determine the recommended serving size.

One of the best things about microgreens is their easy prep. Just rinse them quickly, dry them, and add them to your plate or salad bowl. If you can’t find microgreens, arugula with its peppery finish makes a great substitute.

Now, let’s top our salad greens with the roasted radishes.

Tahini: More Than Just Hummus

Our final ingredient, and the third on the list of “things we’ve heard of but don’t really know,” is tahini!

If you’re a fan of Middle Eastern and Mediterranean food, you’re already familiar with tahini as a component of hummus or a falafel dip. Today, we’ll be using it in a flavorful lemon tahini dressing.

What is Tahini?

Tahini is a paste made from blended toasted sesame seeds. You have options when choosing tahini. Light-colored tahini comes from a lighter roast of the sesame seeds, while darker brands use seeds roasted for a longer time. We prefer the lighter tahini; it offers a great flavor without being overly toasted.

Making the Dressing

For the dressing, you’ll need tahini, fresh lemon juice (skip the bottled stuff this time!), extra virgin olive oil, crushed garlic, and salt and pepper to taste. Just like last week’s vinaigrette, you can use a mason jar or any container with a tight-fitting lid. Combine 2 parts lemon juice, 2 parts tahini, 3 parts olive oil, one crushed garlic clove, and salt and pepper to taste. Shake it well, and voila! You’re about to experience one of the most surprising salads you’ve ever had.

Balancing Flavors

To balance the savory and slightly spicy flavors of the roasted radish and microgreen salad, we recommend adding a touch of sweetness for perfect flavor harmony. Thinly sliced apples, pears, or crispy red grapes would be great additions. Dried cranberries would also add a nice sweet and tart contrast.

However you choose to use them, radishes in all their varieties are a welcome addition to your plate and produce drawer.