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    Home » Recipes » 30 Minutes or Less

    Winter Salad with Marinated Black Radishes

    Published: Jan 15, 2015 // Last modified: Feb 20, 2020 by Lizzie Streit, MS, RDN // 2 Comments

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    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.

    Winter Salad with Marinated Black Radishes

    Afraid to experiment with the black radishes? Don't be!
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    Prep Time: 10 mins
    Cook Time: 1 hr
    Total Time: 1 hr 10 mins
    Servings: 1
    Calories: 218kcal
    Author: Lizzie Streit, MS, RDN

    Ingredients

    • 2 cups fresh spinach - washed
    • 1 small beet - roasted and chopped into small pieces
    • ½ cup cooked quinoa
    • 3 small black radishes
    • 1 tablespoon kosher salt
    • 1 teaspoon sesame oil
    • 1 tablespoon red wine vinegar
    • ¼ cup lemon juice
    • 1 clove garlic - pressed
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    Instructions

    • Peel and slice radishes into matchstick pieces. Place pieces in a colander and toss in salt. 
    • While the 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 them 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!

    Notes

    Sodium is not accurate in nutrition facts, since you will not be using all the radishes and their brine for the salad.

    Nutrition

    Serving: 1serving | Calories: 218kcal | Carbohydrates: 35g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Sodium: 125mg | Potassium: 823mg | Fiber: 6g | Sugar: 8g | Vitamin A: 5626IU | Vitamin C: 47mg | Calcium: 88mg | Iron: 4mg
    Did you make this recipe?Tag @its_a_vegworld_afterall and follow me today!

    Have a happy and healthy weekend 🙂

    Lizzie

    « Zesty Sunflower Carrot Spirals
    Baked Garlic Beet Chips »

    Reader Interactions

    Comments

    1. aspoonfulofnature

      January 16, 2015 at 5:50 am

      I love the colours in there!! I’m sure it’s delicious 🙂

      Reply
      • itsavegworldafterall

        January 22, 2015 at 9:05 am

        Thank you! Definitely an interesting flavor but still delicious 🙂 Thanks for stopping by! – Lizzie

        Reply

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    lizzie streit cutting carrots

    Welcome! I'm Lizzie, a Registered Dietitian and cookbook author who loves vegetables. And I'm here to help you love them too! My easy, veggie-forward recipes will help you get comfortable in the kitchen and celebrate the seasons.

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