Roasted Radish Salad

Roasted Radish Salad


-1 bundle of Strack Farm Easter Egg Radishes in halves
-2 stalks of Sycamore Bend Farm Green Garlic, sliced
-1 tablespoon olive oil
-½ teaspoon sea salt
-¼ teaspoon ground black pepper
-¼ teaspoon garlic powder
-¼ teaspoon onion powder
-¼ teaspoon red pepper flakes
-¼ teaspoon smoked paprika
-Berkley Farm Microgreens
-White River Creamery Feta cheese
-Balsamic glaze


Preheat oven to 400 degrees F.
Using a sharp knife, slice the smaller radishes in half and quarter any larger radishes. Also, slice green garlic stalks.

Place the sliced radishes and sliced green garlic in an oven-safe casserole dish.

Pour the olive oil over the radishes and green garlic and sprinkle with the salt, pepper, garlic powder, onion powder, red pepper flakes, and smoked paprika. Toss to coat.

Roast in the oven for 30 minutes.
Remove from the oven and let cool.

Mix in microgreens and feta cheese.

Drizzle over the balsamic glaze and enjoy!

*Recipe and photos by Sheila Espinosa-Martin

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