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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
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

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