SALADS 0 comments

Roasted Radish, Fennel, and Beet Salad

Cooks in 30 minutes Difficulty Easy

Roasted Radish, Fennel, and Beet Salad

Recipe by thesal28_wpCourse: SaladsCuisine: AmericanDifficulty: Easy


Prep time


Cooking time



Have 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!


  • 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

  • Kosher salt

  • 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


  • 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.

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