Today’s post is dedicated to one of the more difficult ingredients to work with in the kitchen- black radishes. I picked up these pungent root veggies at the market over the weekend, with a bit too much optimism that I could easily come up with a tasty Veg World creation for them. But after much experimentation, I think I figured out how to maximize their flavor without sending your taste buds running for a glass of water. Marination is key, my friends! Paired with spinach, quinoa, and roasted beets, the radishes add the perfect unsual punch to this seasonal dish.
2 cups fresh spinach, washed
1 small beet, roasted and chopped into small pieces
1/2 cup cooked quinoa
3 small black radishes
1 tablespoon kosher salt
1 teaspoon sesame oil
1 tablespoon red wine vinegar
1/4 cup lemon juice
1 clove garlic, pressed
Peel and slice radishes into matchstick pieces. Place pieces in a colander and toss in salt. While radishes sit, whisk together the sesame oil, vinegar, lemon juice, and garlic. Pour radishes and brine in a small jar, close, and shake until all radish pieces are coated. Let sit in the refrigerator for at least 1 hour. In the meantime, combine the spinach, beets, and quinoa in a serving bowl. Top with marinated radishes and a sprinkle of the brine, serve, and enjoy!
Have a happy and healthy weekend 🙂