Roasted Radishes with Goat CheeseRECIPE
Published on Saturday, July 29, 2023 by
If you have been on the fence about radishes in the past, this is the dish to try!
The radish. This spicy root vegetable has more to it than the dash of color in the bag of salad mix from the store. It is inexpensive and versatile, and it’s another super vegetable packed with all sorts of nutrients and phytochemicals. The leaves, which would be perfect in a salad or added to your morning smoothie, are full of phytochemicals, the disease-fighting antioxidants. The radish also contains quite a bit of fiber. This dish as a whole has a surprising amount of potassium (over 500mg!) and over 50% of the recommended daily value of vitamin C per serving.
This dish can be utilized as a salad, an appetizer, or as a vegetable side dish, to any protein. It’s simple and delicious!
The radish, which is a member of the Brassicaceae family, has several different varieties. From black and white all the way to the rainbow. The most common one found in the United States would be the red radish. They grow easily, preferably in sandy soil, and are delicious fresh out of the ground! It’s a great vegetable to grow for beginners. They grow quickly and have multiple harvests throughout the season.
If your dietary preferences allow it, I typically make these with hot honey.
I recommend using local raw honey, ½ jalapeno, or any other hot pepper, and place on the stove for about 5-10 minutes on low-medium heat. Let the pepper steep in ½ cup honey, which this step can be done the day before. Remove the pepper and the seeds, and what is left is hot honey! The hot honey will last by removing all the seeds and any remnants of the pepper for at least 6 months under refrigeration. A fun fact about honey is that it NEVER spoils if stored properly! Meaning if it’s not exposed to moisture or air for an extended amount of time (just check for signs of mold or fermentation before consuming to be safe).
This super easy three-ingredient salad will show off the distinct flavor of the radish. Taking it from the dash of color in the salad to the star on the plate.
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