Triple Radish Yum

March 27, 2011
Author Notes

This dish combines roasted daikon and watermelon radishes with a tangy chèvre horseradish dressing. The roasted radishes are sweet with just a hint of bitter. The dressing is a great counterbalance of tangy and spicy. If you cannot find watermelon radishes you can use regular cut into halves or quarters instead - you will need enough to be about equal in amount to the daikon. —hardlikearmour

Test Kitchen Notes

Radishes, on my dinner table were normally a garnish or a fresh, crisp vegetable to color the salad bowl. With this recipe, I found that Daikons and other radishes are lovely roasted -- roasting concentrates flavor bringing out an earthy taste. This recipe makes a warm side dish that remains pleasantly crisp, with a creamy chèvre horse radish dressing, adding the perfect triple-radish tangy kick. Watermelon radishes were not to be found, so per hardlikearmour’s head note I purchased some beautiful organic cherry belle, a red spring radish, and then followed her easy recipe, as written. I am looking forward to finding and roasting watermelon radishes, someday. I served the radishes, slightly cooled, over a chopped romaine leaf with slices of sirloin steak. This recipe makes an excellent side dish for a meat entre (the horse radish dressing paired beautifully). Truly a radish lover’s delight, times three! —lapadia

  • Serves 4
  • Roasted Radishes
  • 3 large watermelon radishes (about 2 1/2- to 3-inch diameter)
  • 1 daikon radish (about 1 & 1/4 lbs)
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Chèvre Horseradish Dressing
  • fresh horseradish
  • zest from 1/2 of a lemon
  • 1 & 1/2 tablespoons fresh lemon juice
  • 3 tablespoons extra virgin olive oil
  • 1/4 cup chèvre
  • salt
  • freshly ground black pepper
In This Recipe
  1. Preheat oven to 400º F, with a rack in the upper third of the oven. Cover a rimmed baking sheet with aluminum foil, and spray with a light coat of cooking spray. Set aside.
  2. Remove ends and peel radishes. Cut in half lengthwise, then cut into 1/2-inch thick slices. Cut each half-moon slice into halves or thirds as needed to maintain fairly evenly sized pieces. The narrower end of the daikon may be left in half moons.
  3. Toss radish pieces with olive oil, salt, and pepper in a large bowl to coat evenly. Distribute the radish pieces in an even layer on the baking sheet. (Set bowl aside.) Bake for 25 to 30 minutes, stirring after 15 minutes. Radishes should have some browning, and retain some firmness when they are done.
  4. While radishes are roasting, grate about 2 to 3 packed tablespoons worth of fresh horseradish using a microplane. Thoroughly combine 1 & 1/2 tablespoons of the grated horseradish with the lemon zest, lemon juice, olive oil, chèvre, and 1/8th teaspoon salt in the reserved bowl. Taste, and if the horseradish flavor is not strong enough add more.
  5. Once radishes have finished roasting, transfer them to the bowl with the dressing. Toss to coat. Taste and add salt if needed. Transfer to serving bowl and grind some fresh black pepper over the top. Serve hot or at room temperature.

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I am an amateur baker and cake decorator. I enjoy cooking, as well as eating and feeding others. I live in the beautiful Pacific Northwest with my husband and our menagerie. I enjoy outdoor activities including hiking, mushroom hunting, tide pooling, beach combing, and snowboarding.