Roasted Radish and Turnip Salad
This delicious warm spring salad uses all the parts of the turnips and radishes we see first to market. A sweet maple-mustard vinaigrette helps to balance the bitterness of the greens. Add a poached egg to make a delicious breakfast salad or an easy dinner.
Ingredients
For the Roasted Radishes and Turnips:
1 bunch spring radishes, trimmed and cut into quarters, greens removed and reserved
1 bunch salad turnips, trimmed and cut into quarters, greens removed and reserved
2 tablespoons olive oil
Pinch of kosher salt
¼ teaspoon cracked black pepper
For the Vinaigrette:
1 tablespoon maple syrup
1 tablespoon finely chopped shallot
1 tablespoon whole grain mustard
½ teaspoon dried thyme, or 2 tablespoons fresh thyme
Pinch of kosher salt
¼ teaspoon cracked black pepper
2 tablespoons apple cider vinegar
⅓ cup sunflower oil or salad oil
Directions
Preheat the oven to 425 degrees F. Line a 13x9-inch baking sheet with parchment paper.
Place the quartered radishes and turnips on the baking sheet, toss with the olive oil and season with salt and pepper. Roast them in the preheated oven until tender and starting to brown, about 20 minutes.
While the vegetables are roasting, wash, dry and cut the greens into bite-size pieces. Taste the radish greens and decide how many you want to use. Some radish greens are mild, while others are spicy.
Whisk together the maple syrup, shallot, mustard, thyme, salt, pepper and cider vinegar in the bottom of a bowl. Add the oil slowly while whisking to emulsify the vinaigrette. Then add the greens to the salad bowl.
When the radishes and turnips are finished cooking, toss them together with the greens and vinaigrette. Let the heat from the radishes and turnips wilt the greens. Serve warm or at room temperature.
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