Roasted Radish, Fennel, and Beet Salad
2
15
minutes30
minutesHave you ever roasted radishes? If not, you are in for a treat! Roasting radishes all but eliminates their spiciness, mellows out their bitterness, and coaxes out their subtle sweetness. When roasted, the radishes’ texture becomes something between a turnip and a water chestnut. They pair beautifully with roasted beets, whose softer texture and overt sweetness is the perfect compliment.
I envisioned this as a salad for two, perfect for an intimate dinner on Valentine’s Day or another special day. It can easily be doubled or tripled, though (you will just need a second sheet pan).
Even if you don’t feel like going to the lengths of making this recipe in its entirety, perhaps give roasted radishes a try on their own!
Ingredients
2 medium red beets, scrubbed and peeled
12 radishes, washed
1 large bulb fennel
1/4 cup crumbled Feta cheese
1/4 cup chopped Marcona almonds
5 sprigs thyme
2-3 tbsp grapeseed oil
freshly cracked black pepper
- Balsamic Vinaigrette
2 tsp Dijon mustard
2 tsp honey
2 tbsp balsamic vinegar
6 tbsp Extra virgin olive oil
3 sprigs thyme, leaves removed
Kosher salt
freshly cracked black pepper
Directions
- Preheat oven to 375 degrees F. Prepare a parchment paper or foil covered half sheet pan (18 x 13). Cut beets into 1/4 x 2 inch batons and slice radishes into 1/4 inch thick coins. Place on prepared sheet pan and brush with grapeseed oil. Sprinkle appx. 1/4 tsp Kosher salt and a few cranks of black pepper onto beets/radishes. Remove the thyme leaves from the stems and scatter atop beets/radishes. Toss to coat. Roast beets/radishes for about 25 minutes, until soft and slightly browned at edges.
- While beets/radishes roast, prepare Balsamic Vinaigrette using directions below.
- Remove fronds from fennel and trim off bottom (reserve fronds for garnish). Slice fennel bulb vertically and remove fennel core using a paring or chef’s knife. Shave fennel thinly using a mandoline slicer (or knife- you just want the fennel to be as thinly sliced as possible), and place in a medium sized bowl.
- Allow beets/radishes to cool. Once they are cooled to room temperature, add to bowl with fennel. Add crumbled Feta and chopped Marcona almonds to bowl. Add a few tablespoons of dressing to bowl, a light pinch of Kosher salt, and a few cranks of freshly cracked black pepper. Toss salad gently, then taste for seasoning. Add more salt and pepper if desired.
- Divide salad between two plates, and serve with extra dressing on the side.
- Balsamic Vinaigrette
- Whisk together honey, mustard, and vinegar. Continually whisking, drizzle in olive oil. Stir in thyme leaves and season to taste with Kosher salt and pepper.
Sarah Faris: The salad Whisperer
Sarah is a classically trained chef and Mom whose passion is spreading the gospel of salad. A native New Yorker, she now calls Miami, FL home.
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