This delicious roasted radish salad will surprise you. Radishes are well-known for the touch of bitterness they add to a meal. Some people like it, others don't. Once roasted, they might just become your family's favourite salad topping. Indeed, cooking radishes makes them milder, which is why this recipe is a good way to rediscover this vegetable. Red summer radishes are also a great source of vitamin C and folate.
Did you know radish tops can be cooked just like spinach? When fresh, all you need to do is clean them and add them to your favourite recipes. To preserve radishes, it is recommended to remove the tops to allow them to retain their moisture.
Servings: 2
Preparation time: 5 minutes
Cooking time: 5 minutes
This recipe is perfect to enjoy the first spinach shoots of the season. It's also an easy camping meal idea as couscous is quick and simple to cook.
Choose whole wheat couscous over regular couscous to get three times the fibers without compromising the taste or texture of your favourite dishes.
INGREDIENTS
Roasted radishes
- 250 ml (1 cup) of cleaned and quartered radishes
- 15 ml (1 tablespoon) of butter
- 15 ml (1 tablespoon) of honey
- 15 ml (1 tablespoon) of balsamic vinegar
- Salt as desired
Salad
- 1 L (4 cups) of cleaned and dried young lettuce leaves
- 250 ml (1 cup) of roasted radishes
- 125 ml (½ cup) of radish sprouts (optional)
- 15 ml (1 tablespoon) of olive oil
- 15 ml (1 tablespoon) of balsamic vinegar
INSTRUCTIONS
Roasted radishes
- In a large pan, brown the radishes in butter until they start to roast.
- Add a trickle of honey, and then the balsamic vinegar. Keep cooking for 2-3 minutes while stirring. Remove from stove. Salt as desired.
Salad
- In a medium bowl, mix the young lettuce leaves (cleaned and dried) with the radish topping. Add olive oil and balsamic vinegar as vinaigrette, if desired.
- Serve in two bowls and dress with radish sprouts if wanted.
Notes:
This roasted radish salad is perfect for a colourful appetizer or to go along with your hamburgers this summer.
