Oven Roasted Radish & Beetroot
You might find the idea of cooking radishes a little unusual but, when roasted, their peppery bite is tempered into a subtle sweetness that pairs so well with the earthy beetroot. And if, like me, you’re a fan of kale chips then you’re going to love the roasted beetroot leaves!
- 4 large, raw beetroot with stalks & leaves
- 200 g washed and trimmed then halved (keep any leaves for adding to salads)
- 3 1/2 tbsp. olive oil
- sea salt, pink Himalayan salt or Herbamare
- cracked black pepper
- 100 g soft goat’s cheese
- Pre-heat the oven to 425°F, gas mark 7, 220°C (200°C fan-assisted). Line 2 large baking trays with parchment paper, or a silicone baking mat.
- Remove the leaves and stalks from the beetroot and rinse them well to remove any dirt, then pat them dry with some kitchen paper or a clean tea towel and set aside. Scrub the balls of beetroot under cold, running water until clean, then dry and cut each ball into quarters and set aside.
- Into a mixing bowl, place the halved radishes along with the salt (or Herbamare), pepper and ½ tbsp. olive oil, toss well to coat and then set aside.
- Place the beetroot quarters along with their stalks onto one of the prepared baking trays, season with salt (or Herbamare) and cracked black pepper, then drizzle with 2 tbsp. olive oil and toss well to coat. Place the tray into the preheated oven and roast for 25 minutes then remove, add the radishes, toss well, baste the vegetables with the beetroot juices, and then return the tray to the oven for a further 25 minutes until the vegetables are tender. Remove the tray and set aside to cool slightly.
- Spread the beetroot leaves out across the other large baking tray, season them with sea salt, then drizzle over 1 tbsp. olive oil and toss well to ensure they are thoroughly coated. Place the tray into the oven and bake for 15 minutes, turning the leaves over halfway through to prevent burning. When crisp, remove from the oven and leave to cool slightly.
- Arrange the roasted beetroot and radishes over a large serving platter, then scatter over the crumbled goat’s cheese and the crispy beetroot leaves (any extra leaves make a great snack!). If needed, add a touch of salt and black pepper and drizzle with a little extra olive oil before serving.
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LISA’S TIP – Roasted radishes are not only super quick and easy to make, but they are also a great lower carb alternative to potatoes, and they keep their beautiful pink color when cooked – once you try them you’ll never see them in the same light again! If you aren’t a fan of goat’s cheese, or fancy trying something different then this dish is also delicious with some yoghurt served on the side – my preference is Labneh, a strained yoghurt that is similar in texture to cream cheese but with a little more tang but, alternatively, you can serve this with your favorite (dairy free if required) cheese or yoghurt. When plating this, I like to do it in layers to ensure my ingredients are evenly distributed and to make the finished dish as attractive as possible. I start with a layer of beetroot and radishes, then the beetroot leaves, some radishes and goat’s cheese and then continue layering before finishing with some more crispy beetroot leaves.