March marks the arrival of vibrant, crunchy radishes, a vegetable that adds a pop of color and peppery bite to dishes. Available in various hues—from classic red to purple, white, and even watermelon radishes—these root veggies are packed with fiber, vitamin C, and antioxidants, making them a great addition to a healthy diet.
Radishes are incredibly versatile. Raw, they bring a crisp, refreshing contrast to salads. Roasting them mellows their spice, yielding a tender and subtly sweet flavor. Pickling radishes preserves their crunch and enhances dishes with a tangy zip. Whether you’re looking to add texture to a salad, create a flavorful side, or prepare a condiment that elevates tacos and sandwiches, radishes can do it all!
Three Ways to Enjoy Radishes
- Raw: Radish & Citrus Salad
Thinly slice radishes, blood oranges, and fennel. Toss with olive oil, lemon juice, honey, and sea salt for a refreshing, zesty salad.
- Roasted: Garlic Butter Roasted Radishes
Toss halved radishes with olive oil, minced garlic, salt, and pepper. Roast at 400°F (200°C) for 20-25 minutes until golden and tender.
- Pickled: Quick-Pickled Radishes
Combine 1 cup vinegar, ½ cup water, 1 tbsp sugar, and 1 tsp salt. Pour over sliced radishes in a jar and refrigerate for at least 1 hour before serving.
