If you’ve been following along y’all must know that it’s radish season and I want you to eat your radish greens (and stems.) They’re tasty as heck, nutritious, and you can use them as easily as you would other leafy greens. I love using them in stir-fry’s, salads, soup–great in just about any dish, specifically a nice spring salad. The trick though to making sure you can actually use the greens (before they wilt and turn into slimy brown mush in the fridge) is proper storage. Yay for produce prep!
Proper radish green storage (see cool GIF for the step-by-step):
- Separate radishes from stems. I just break them apart with my hands.
- Wash radishes and place in a bowl with a little bit of water in the fridge.
- Thoroughly wash greens, removing any wilted pieces (stems are edible too, keep these!)
- Pat greens dry and roll into a clean dish towel to store in the fridge. These will keep about 4 – 5 days.
These beautiful, rosy radishes worked hard to grow these lovely leaves for ya–don’t let them go to waste!
Once you’ve got your greens prepped you can pull them out to use anytime for this awesome radish greens spring salad. I love a good meta dish so we’ve got roasted radishes in here as well! Roasting brings out the natural sweetness of the radish, making for a light, yummy flavor perfect for those warm weather meals. You can dress this dish up with a DIY tahini dressing or even just some bright lemon. Easy as all!
Make the most out of those delicious radish greens with roasted radishes and parsnips! They go great with an easy tahini dressing or some bright lemon.
- bunch of radishes 8 - 10 ish
- 2 medium parsnips
- olive oil to coat (approx ¼ cup)
- ½ - 1 tbsp tbsp kosher salt
- bunch of radish greens
- 1 carrot
- 1/2 cup quinoa (or similar grain)
- 1 cup water (for quinoa)
- 1 tbsp nutritional yeast (optional)
- salt to taste
- lemon to taste
- 2 tbsp tahini (see recipe index)
- 2 tbsp olive oil
- 2 tbsp red wine vinegar
Preheat oven to 425°. Wash and roughly chop radishes into quarters and slice parsnips into equal size rounds. In a large bowl toss radishes and parsnips with enough olive oil to coat the vegetables. Add in kosher salt (add extra ½ tbsp for more vegetables) and toss until radishes and parsnips are evenly coated. Roast for 15 - 18 minutes or until tender. Remove from oven, let cool.
On the stovetop, while vegetables are roasting, prepare quinoa. Add 1 cup water, quinoa, and a pinch of salt to pan. Cover, bring to a boil, and reduce heat to a simmer for 8 - 9 minutes or until fluffy. Remove from heat.
Prep dressing by combining all dressing ingredients into a small bowl. Whisk with a fork until mixed. In a large mixing bowl tear up radish greens and stems. I like to use my hands here for an organic edge. Peel strips of the carrot into the bowl. Once finished, add roasted radishes, parsnips, and quinoa to the greens and carrot. Add in the tahini dressing and mix well. Add nutritional yeast, salt and lemon to taste.
Enjoy! This salad will keep in the fridge for 2 - 3 days.
Did you love this? Let us know if you gave it a go! #closedloopcooking