When it comes to picking out produce, we all have our staples. Carrots, broccoli, and tomatoes are all usual contenders, or maybe asparagus and Brussels are more your thing. Radishes… eh, more of an afterthought. We think it’s time the pretty pink root veggie gets some more love. The crispy bulbs taste great sliced up and put on a hummus or guac platter, but they also can step up some go-to meals, such as noodle bowls, toast, and tacos. Go ahead, add ’em to your grocery list.
Roasted pink radishes take this polenta dish from blah to happiness in a bowl. Top creamy polenta with roasted radishes, chickpeas, parsley, and diced scallions, plus a drizzle of olive oil. If a food could taste warm and cozy, this would be it.
Spiralizing new vegetables never gets old, and daikon radishes are the latest addition to our list. Twirl up some carrots and beets while you’re at it, and you’ve got your base to this fresh noodle bowl. Mix tahini, miso, lime juice, and Sriracha for the salad dressing that we didn’t know we were missing (but now we’re *obsessed* with).
Heavy steak calls for a lighter side dish, and this corn and radish salad is the perfect match. Slice radishes, red onions, and parsley, and mix with corn kernels, lime juice, salt, pepper, and coriander. Serve with grilled flank steak cooked with salt, paprika, and cumin.
If you haven’t jumped on the roasted veggie train by now, this is your time. Mushy, watery Brussels remind us of being forced to finish our vegetables as a kid; crispy roasted ones are waaaay better. Roasting radishes cuts their taste a bit, so if you’re not into the raw spice factor, try them this way instead.
As much as we love avo-and-egg toast, it can get a little boring after eating it every single weekend. Spice it up with thinly sliced radishes and rye toast instead of your usual bread. Crispy veggies + anything pink = a brand new breakfast.
Let’s taco bout this radish salsa… it’s kind of the bomb dot com. Raw radishes and serrano peppers give it some definite spice, while avocado cream balances the tacos out (sub in Greek yogurt instead of sour cream to make it a touch healthier). Fill corn tacos with black lentils, cherry tomatoes, and microgreens, then top with the spicy salsa and avo cream.
We’re pretty much always on the hunt for healthyish ways to eat fries, and Daikon radishes are a pretty impressive substitute. All you need is coconut oil, salt, and fresh thyme leaves, plus your favorite dipping sauce. Pass the Sriracha, please.