What pairs well with roasted radishes?

Roasted radishes pair well with chicken, fish, pork, feta, goat cheese, fresh herbs, grains, and other roasted vegetables. Also, lemony or mustard based dressings add welcome brightness.

What does roasting do to radishes?

Roasting softens their peppery bite and draws out mild sweetness. Meanwhile, high oven heat gives the cut edges a lightly golden finish and keeps the centers juicy.

What to put in salad with radishes?

Try onions, feta, goat cheese, toasted nuts, parsley, greens, cucumbers, grains, or chickpeas. In this Roasted Radish Salad, pearl onions, pine nuts, feta, parsley, and Dijon vinaigrette create a balanced mix.

Are roasted radishes good for you?

Radishes provide fiber, vitamin C, potassium, and other nutrients. This recipe provides about 250 calories, 6 grams protein, 14 grams carbohydrates, 20 grams fat, and 4 grams fiber per serving.

Roasted Radish Salad With Feta and Dijon Vinaigrette

Description

This Roasted Radish Salad combines tender, mildly sweet roasted radishes with caramelized pearl onions, toasted pine nuts, salty feta, fresh parsley, and tangy Dijon vinaigrette. Serve it warm or at room temperature as an easy dinner side dish ready in about 45 minutes.

Ingredients

Scale

1 1/2 pounds radishes
1/2 pound pearl onions
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 ounces feta cheese, crumbled
1/4 cup pine nuts, lightly toasted
1/4 cup fresh parsley, roughly chopped
3 tablespoons Dijon vinaigrette

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Instructions

Cover the pearl onions with boiling water for 5 minutes. Then drain, trim the tops, and peel them.
Heat the oven to 425°F (220°C).
Trim the radishes and cut them into halves or quarters, depending on their size.
Combine the radishes, pearl onions, olive oil, kosher salt, and black pepper in a large baking dish.
Roast for 30 to 35 minutes, stirring several times, until the vegetables turn tender and lightly golden.
Meanwhile, toast the pine nuts gently in a small skillet over medium-low heat until lightly golden.
Let the roasted radishes and onions cool briefly.
Toss the roasted vegetables with the toasted pine nuts, fresh parsley, and Dijon vinaigrette.
Transfer the salad to a serving bowl, scatter the crumbled feta over the top, and serve warm or at room temperature.

Notes

Choose firm radishes of roughly equal size so they roast evenly.

Cut larger radishes into quarters and smaller radishes into halves.

Fresh or frozen pearl onions both work. Thaw frozen pearl onions before roasting.

You can crumble a block of feta by hand or use pre-crumbled feta.

Flat-leaf or curly parsley both work well.

Prepare the Dijon vinaigrette up to one day ahead and refrigerate it until needed.

For a pearl onion substitute, use wedges of sweet yellow onion.

For a pine nut substitute, use chopped cashews.

For a feta substitute, use goat cheese.

Store leftovers in an airtight container in the refrigerator for 3 to 4 days. The radishes will soften further during storage and reheating.

For freezing, freeze only the roasted radishes and onions without the dressing, feta, parsley, or pine nuts for up to 3 months.

Nutrition per serving: 250 calories; 14 g carbohydrates; 6 g protein; 20 g fat; 5 g saturated fat; 6 g polyunsaturated fat; 7 g monounsaturated fat; 19 mg cholesterol; 604 mg sodium; 566 mg potassium; 4 g fiber; 6 g sugar; 422 IU vitamin A; 34 mg vitamin C; 168 mg calcium; 2 mg iron.