I didn’t know I liked beets and radish, until I tried them locally grown. I was determined to give them a try when they showed up in our local food box. It’s amazing how delicious they are compared to how I remembered them as a kid.
Looking back, they were probably canned or not prepared right. This time I took the fresh beets and I peeled the outer skin, diced, and roasted them alongside some diced radish. For good measure, I coated the roasted medley with fresh pesto and added a little feta cheese.
Wow. I was blown away by the flavor and freshness of the beets and radish. Roasted they give a little crispness and crunch that is met with a burst of juicy refreshing flavor and nutrients. I had no idea they could taste so good!
Emboldened by this delicious experience I felt confident to try them without a coating of pesto. To my pleasant surprise the crisp crunch of a beet or radish with subtle sweet flavors were delightful when diced up and added to a bed of leafy greens or sliced in a sandwich with fresh bread, also in our local food box.
It’s so delicious that you may even start to crave those tasty beets and radish even when they are out of season. Once, I tried to curb my craving by purchasing radish and beets at the grocery store and I was so disappointed.
I’ve only tasted those amazing flavors and freshness from a loving local farm! Big factory farms don’t taste as good and aren’t as fresh because they were picked weeks ago and travel thousands of miles to be on the shelf.
I never knew fresh locally grown food could be so delicious and nourishing until I tried it! Has anyone else had an experience like this? Similarly, heirloom tomatoes and the many delicious varieties blew my mind, but that’s a story for another day.
Roasted Beet & Radish Salad RECIPE:
PEEL the beets to remove the skin
(you can scrub a beet or remove the skin entirely, this helps improve flavor. A common complaint is the dirt flavor to eliminate that you can remove the skin that was touching the dirt while it was growing in the ground)
DICE and SLICE beets and radish
SPREAD evenly on a baking sheet (recommended on parchment paper using light oil)
ROAST in your oven at 400F for approx 20 minutes or until radish is tender and beets are still a bit crunchy.
TOSS with pesto and feta
ROAST the beet in the oven – peel and coat with oil, wrap in aluminum foil and bake at 400F for approx 1 hour or until the beet can be pierced easily with a fork.
Let cool and slice them for your sandwiches. Roast your beet in advance and put in the fridge for easy sandwich makings in the future!
SLICE Focaccia from Beyond Bread
SPREAD – add avocado, mustard or mayo. Whatever you fancy
SLICE fresh radish, plus tomatoes and anything else you want on your sandwich (I love to add sunflower sprouts, they are so refreshing and nutty!)
BUILD your sandwich