Pink and Black Radish Bake

Reader Contribution by Staff
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Winter radishes, especially the black globes that are common in Russian cuisine, are not the crisp salad adornments most North Americans picture upon hearing the word “radish.” The whole idea of a black vegetable is, at first, a little off-putting for most. However, black winter radishes make great root cellar keepers that won’t get pithy even if kept for months. Plus, they are only black on the outside, with snow-white interiors, which adds a nice design element if cooking with presentation in mind. The only black radishes I’ve come across have been at a farmers market, of the ‘Round Black Spanish’ variety. They are tasty sliced raw and paired with a strong cheese and salt, but I prefer to mix them with other radishes of brighter colors and serve atop a bed of greens to make this warming winter side dish.

Ingredients

Black radishes, scrubbed Pink radishes, either round or cylindrical
Olive oil
Salt and pepper
Salad greens

Procedure

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