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Roasted Radish and Feta Salad
Roasted Radish and Feta Salad
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Transform radishes: roast to juicy sweetness, toss with vinaigrette and feta for a delicious salad.
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
Instructions:
  • Heat the oven to 400°F.
  • Prepare the radishes: Remove the tops and tails from the radishes (save the greens for later), and halve them (quarter if they are big). Coat them with olive oil, salt, and pepper. Spread on a baking dish and roast for 20-25 minutes.
  • Make the vinaigrette by combining all ingredients in a bowl and whisking together. Adjust seasoning if necessary. Store excess vinaigrette in the fridge for up to a few days, bringing it to room temperature and whisking before serving.
  • Allow the roasted radishes to cool slightly, then combine them in a salad bowl with crumbled feta. Toss with a tablespoon or two of vinaigrette and adjust seasoning if needed. Sprinkle fresh herbs over the salad, toss gently, and serve warm or at room temperature. Leftovers can be refrigerated for a few days.

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