Radish Top Soup
October 15, 2010
Growing Fall Broccoli in Tucker, Georgia
January 3, 2011

Radish and Beet Recipes

Thanks to Lisa for sharing these recipes featuring radishes and beets.

Radish and Apple Salad with Lemon Dill Dressing

For the dressing:
– Juice of 1 lemon
– 1/4 c olive oil
– 1/4 t sugar
– 1 T finely chopped fresh dill
– salt
– freshly ground pepper

For the salad:
– 1 head of Boston lettuce, washed, dried, and torn into bite-size pieces
– 8 radishes, thinly sliced
– 1 large apple, cored and sliced into thin wedges

To make the dressing, juice lemon into a small glass bowl. Slowly whisk in olive oil to incorporate. Whisk in sugar and dill; season to taste with salt and pepper.
For the salad, arrange the lettuce leaves in a serving bowl. Top with the radish and apple slices. Drizzle with dressing.

6 servings
Per serving: 169 calories (57% fat), Protein 3 g, Carb 16 g, Fiber 2 g, Fat 11 (4 g saturated), Cholesterol 16 mg, Sodium 259 mg

Radish Dip

– 5-6 radishes
– 3 oz cream cheese (lowfat is fine)
– 3 cloves garlic
– 2 T apple juice
– kosher salt and pepper to taste

Place radishes in food processor fitted with a metal blade. Add remaining ingredients. Puree until smooth. Taste and adjust seasonings.

Roasted Beet Salad with Tarragon Vinaigrette

– 3 pounds golden and/or red beets
– 1/4 cup olive oil, divided
– 2 T minced garlic, divided
– 1-1/2 t chopped fresh thyme, divided
– 1-1/2 t minced fresh tarragon, divided
– 1 t salt, divided
– 1 t black pepper, divided
– 1 cup red wine vinegar
– 1/4 cup sugar
– 2 T finely chopped shallots
– 1/2 t chopped fresh oregano
– 2 cups vertically sliced red onion

1. Preheat oven to 350 degrees.
2. Leave root and 1-inch stem on beets, scrub with a brush. Place beets, 2 T olive oil, 1 T garlic, 1 t thyme, and 1 t tarragon in a large bowl, and toss gently. Place beet mixture on a jelly-roll pan. Bake at 350 for 1 hour or until beets are tender. Drain and cool slightly. Trim off beet roots, rub off skins. Cut in half. Sprinkle with 1/2 t salt and 1/2 t pepper.
3. Combine vinegar, sugar, shallots, 2 T oil, 1 t garlic, 1/2 t thyme, 1/2 t tarragon, 1/2 t salt, 1/2 t pepper, and oregano in a small bowl, stirring with a whisk. Add vinegar mixture and onion to beet mixture, and toss gently.

Yield 8 servings (serving size about 1/2 cup)
Calories 146 (22% from fat), Protein 3.3 g, Carb 26.9 g, Fiber 5.3 g, Iron 1.8 mg, Sodium 428 mg, Calc 43 mg