Roasted Radish Salad

With the weather getting colder, root vegetables are starting to make an appearance at the farmer's market. This week there were a ton of beautiful radishes being sold. I am not a radish person, but I couldn't say no to getting a bunch and figuring out what to do with them.  

roasted radishes

Instead of just putting the radishes cold into a salad, I decided to roast them. I tossed them with a little olive oil, cut off the greens, cut them in half, and placed them on a baking sheet. 

Put the oven at 450 degrees and roast the radishes for about 20 minutes until they are tender.

In the meantime clean the radish greens and chop them up. In a pan heat some butter and add salt. When the butter starts browning remove it from the stove and add a few teaspoons of lemon juice. Toss the roasted radishes into a bowl with the radish greens and add the butter/lemon mix.

The result, was simple and delicious.

Roasted Radish Salad - Makes four servings.
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  • 2 bunches radishes
  • 2 tbsp. olive oil
  • 1-2 tsp. lemon juice
  • 2 tbsp. butter (1/4 stick)
Set oven to 450 degrees. Trim the tops of the radishes and set the greens aside. Cut the radishes in half, toss them in olive oil. Place the radishes flat part down on a baking sheet. Roast them in the oven for 20 minutes.

Meanwhile, heat the butter in a pan and cook it on medium heat until browned. Add salt and lemon juice and remove from stove. 

When the radishes are finished roasting, toss the greens, radishes, and butter mixture together and serve. 


  1. Beautiful photographs! Looking forward to following your blog! - Piper

    1. Thank you so much, Piper! Your comment means a lot! Hope you survived Sandy and have power. - Jules

  2. When you say "put the oven at 450 and roast the beets", do you mean the radishes?

    1. Haha good catch, I definitely meant radishes. Thanks!