Miso Roasted Radishes And Tahini Labneh
I genuinely believe radishes are underappreciated and deserve more love and attention. If you’ve never tasted one before and this is your first time, well fresh radishes stand out from other vegetables due to their distinct, peppery flavor. While it can be enjoyable for some, it may feel overwhelming for others. On the other hand, the taste can be softened by cooking or when combined with other ingredients. There are many ways you can incorporate radishes into your dishes. Radishes can be used in soups, salads, as a side dish, and salad vinaigrettes.
Numerous Radish Varieties
Gosh, there are so many different types of radishes. Some of my personal favorites are French breakfast, watermelon, and purple daikon. Among all the radish varieties, the watermelon radish is undeniably the most visually stunning. The flesh inside is a bright pink color, and the outside is a vibrant green, giving it the appearance of a miniature watermelon.
As a new chef, I am constantly learning about food, culture, vegetables, and various cooking techniques. Honestly, I still have so much to learn and sometimes I feel overwhelmed by it all. However, one thing I know for sure is that cooking and being in the kitchen brings me a special type of happiness, purpose, and a sense of community that I never want to lose. So come with me on this wild journey of exploration, I hope you stay awhile.
If you like taking basic earth food from farmers markets or other markets and adding extra flavor to enhance their natural taste, then you should give my recipes a try!
If you make these Roasted Radishes, Miso Labneh, and Dukkah please let us know by leaving a rating below!
And make sure to sign up for our Newsletter and follow along on Instagram, TikTok, and Pinterest for more Victoria’s Earth Kitchen recipes! Don’t forget to tag us on our social channels when you make a recipe at #victoriasearthkitchen! We LOVE seeing what you’re up to in the kitchen!
Miso Roasted Radishes and Tahini Labneh
Ingredients
Instructions
- INSTRUCTIONS
- Heat oven to 400ºF. Remove the green tops from the radishes, then wash and dry using a salad spinner. Place radishes in a clean large bowl and use a bristle brush to clean the radishes under cold water. Trim the stems and half the radishes.
- Combine radish glaze in a bowl and mix thoroughly. In a baking sheet or baking pan, place radishes and use a brush to apply the glaze.
- Roast radishes for 30 to 35 minutes. Stirring a few times throughout.
- While the radishes are roasting, make your tahini labneh by putting all ingredients into a small bowl and whisk yogurt.
- Once the radishes have cooled down, start putting your dish together.
- Take a plate and use a spoon to smoothly spread the tahini on one side, near the edge. Next, put the greens in the middle of the plate. Arrange roasted radishes on a bed of greens, then sprinkle with dukkah and garnish with kale flowers or fresh herbs.
Notes
To make the labneh and radish glaze, I improvised with pantry ingredients for a tasty blend. You don’t need to worry if you don’t have all the specific ingredients. Be bold and explore different flavors in your kitchen! The same principle applies to the dressing used on the greens. I made it with evo, fresh lemon juice, and salt, but feel free to improvise! The dukkah was already prepared by me, but you have the option to use any roughly chopped nut.
Meet Victoria
Reader Favorites
