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