This delicious radish dish will stoke your potassium. They lose their “radishy pepperiness” as they roast, so even non-radish eaters may enjoy this one.
Fresh radishes are recommended for the fullest flavor.
I don’t care for the texture of radish greens, something about the pickery-ness, so I added some also weathered freshly picked beet greens chopped instead.
INGREDIENTS & DIRECTIONS
Wash, peel and chop radishes. Toss in baking pan with balsamic vinegar, olive oil, and freshly ground pepper.
Bake at 350 degrees for about 15 minutes.
Add another dollop of vinegar and re-toss.
After another 15 minutes, add chopped beet greens and toss again.
Bake another 5-10 minutes or until greens wilt.