Winter eating and roasted root vegetables; it hardly seems right to have one without the other. Carrots, parsnips, potatoes, onions, beets, fennel.... every one a root vegetable and all sweeter by far when roasted. Although radishes must be classed as a root vegetable I had never before had even a whiff of a thought of roasting them. Radishes are for eating fresh, crisp, and spicy with a sprinkle of salt or sliced into a salad - or so I thought. Last night I learned that a roasted radish mellows in taste and colour becoming far more exotic than I had ever imagined a humble radish could. (a tiny bit of an exciting discovery - you can't imagine what we get up to around here!)
The idea for this salad belongs to something I saw over on Food52. I read the 'recipe' (really just a paragraph of an idea) and the thought of roasting radishes so intrigued me that I bought some of the beautiful bright red orbs, tossed them with olive oil and salt, and popped them in the oven the first chance I had. The salad that I put on the table elicited a more enthusiastic response than I am used to. First bite, even better. David urged me (yes, urged) to take a picture and share this recipe. More, he requested that it be put into "frequent rotation". Make what you will of that :) For my part, I say it is hearty, healthy, and delicious.
I used the sprouted bean trio (Tru Roots brand - Costco) but any lentils would work. I simply used what was on the shelf in my pantry.
lentils & roasted radishes with meyer lemon vinaigrette
(adapted from Food52)
8 radishes, washed and quartered
1 sweet potato, peeled and diced
2 shallots, chopped
1 cup lentils
2 Tbsp Meyer lemon juice
3 Tbsp extra virgin olive oil
2 tsp grainy Dijon mustard
1 clove garlic, crushed
1/2 tsp sea salt
Toss the radishes, sweet potatoes, and shallots with a tablespoon of olive oil and spread on a baking sheet. Sprinkle with sea salt and a grind of pepper. Roast at 400 degrees F for about 30 minutes or until the vegetables are tender and sweet.
Meanwhile combine the lentils with 3 cups of water in a medium saucepan and bring to a boil. Reduce the heat to a simmer. Cover and cook for 5 minutes. Remove from heat and let sit covered for a further 10 minutes. Drain and rinse.
In a large bowl combine the roasted radishes, sweet potatoes, and shallots with the cooked lentils. In a small bowl whisk together the meyer lemon juice, olive oil, mustard, and garlic. Pour over the vegetables and lentils, toss to combine.
To serve: top with ricotta to taste and sprinkle with green pumpkin seeds.
Thanks for sharing such beautiful information with us. I hope you will share some more information about daikon radish.Please keep sharing.
Daikon Radish Leaves Benefits For Health
شركة عزل اسطح بالدمام
شركة عزل اسطح بالاحساء
شركة عزل اسطح بالقطيف
شركة عزل اسطح بالجبيل
Post a Comment