Roasted Radish And Feta Salad Recipes

ROASTED RADISHES

Roasted Radishes image

I saw a recipe for baked radishes in a magazine long, long ago and the thought so intrigued me I just had to give it a try. This is my personalized version of the original. I often switch out the thyme with either rosemary, basil, or crushed garlic, depending on my mood and what main dish these will be served with.

Provided by Deeli

Categories Side Dish Vegetables Roasted Vegetable Recipes

Time 30m

Yield 4

Number Of Ingredients 5

Ingredients

2 bunches radishes, trimmed
2 tablespoons extra-virgin olive oil
1 teaspoon ground thyme
salt to taste
½ lemon, juiced

Steps:

Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
Cut radishes into halves; cut any large radishes into quarters. Stir olive oil and thyme together in a bowl and toss radishes in mixture to coat. Spread radishes onto prepared baking sheet; sprinkle with salt.
Roast in the preheated oven until tender but firm in the centers, tossing every 5 minutes, 15 to 20 minutes. Drizzle with lemon juice.

Nutrition Facts : Calories 69.9 calories, Carbohydrate 2.1 g, Fat 6.8 g, Fiber 0.8 g, Protein 0.3 g, SaturatedFat 1 g, Sodium 16.6 mg, Sugar 0.9 g

ROASTED RADISH AND FETA SALAD

Roasted Radish and Feta Salad image

Have you ever roasted radishes? Their flavor transforms in the heat of the oven, turning juicy and sweet. Toss them with a vinaigrette and feta for a tasty salad.

Provided by Garrett McCord

Categories Salad Side Dish Quick and Easy

Time 35m

Yield 6

Number Of Ingredients 16

Ingredients

For the salad:
2 pounds radishes
1 1/2 tablespoons olive oil
Pinch Kosher salt
Freshly cracked pepper
3 ounces feta, crumbled
2 tablespoons chopped fresh tarragon
1/3 cup chopped fresh parsley
For the Lemon Vinaigrette:
1/4 cup lemon juice
1 tablespoon lemon zest
1/2 cup olive oil
2 tablespoons Dijon mustard
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 tablespoon honey

Steps:

Preheat the oven to 400°F.
Assemble the salad: Once the radishes are cooked, allow them to cool for a few minutes before assembling the salad. (At this point, the radishes can also be cooled completely and refrigerated for up to 5 days.) Combine the roasted radishes and crumbled feta in a salad bowl, and toss with a tablespoon or two of the vinaigrette. Taste and toss with additional dressing as needed. Scatter the herbs over the salad and toss to combine. If your radishes are still warm, the herbs will wilt; this is fine. Serve warm or at room temperature. Leftovers will keep for a few days in the fridge.

Nutrition Facts : Calories 270 kcal, Carbohydrate 10 g, Cholesterol 13 mg, Fiber 3 g, Protein 3 g, SaturatedFat 5 g, Sodium 395 mg, Sugar 7 g, Fat 25 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

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