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Winter Salad with Marinated Black Radishes

Afraid to experiment with the black radishes? Don't be!
Course Salad
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 1
Calories 218kcal


  • 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


  • 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!


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


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