Root for Radishes
Are you convinced that you don’t like radishes, or maybe you are afraid to try them?? If this is you, here is why you should give them a try and make them a part of your regular diet. Radishes are the perfect vegetable to add a tang to your recipe when fresh or a savory taste when cooked. They also have a variety of health benefits!
Radishes area available in a wide range of shapes, sizes, colors, and flavors. They can be the size of a hazelnut or a carrot, and range in color from bold reds, pinks, and purples to starker white and black.
Choose radishes that are plump, firm, smooth, and free of cracks and blemishes. Radishes stay fresh best of kept in a perforated plastic bag.
Radishes are a low-calorie vegetable that has no fat or cholesterol. With very little sodium and no protein, the major nutrient contained in ½ cup of radishes is dietary fiber. One serving of radishes will keep you full of energy.
For their size radishes have quite a high vitamin count. The real star among radish nutrition facts is vitamin C, giving you 14% of your daily value in just a ½ cup serving. But that’s not all; radishes have vitamin K, B6, niacin, folate, and pantothenic acid. These vitamins are available in significant amounts, especially for such a small serving size.
The biggest health benefit of radishes is they are very filling, while helping you lose weight by satisfying hunger in very few calories. They have a high water content, which also contributes to keeping weight loss under control.
Radishes are high in vitamin C, making them a good detoxifier, eliminating toxins that can make you sick. This is especially true to prevent many types of cancer including; kidney, stomach, mouth and colon cancers. But this same vitamin C is also responsible for keeping illnesses like the common cold at bay, as well as chronic illnesses like diabetes and heart disease.
Another health benefit of radishes is due to their status as an anti-congestive, which relieves congestion in the respiratory system. When you get a cold, or an allergic flare-up or infections, a healthy dose of radishes can help clear up congestion for a quicker heal time.
Now all you have to do is add one serving of radishes to your diet this week! You can purchase your fresh radishes at the Lenoir County Farmer’s Market, Tuesday’s and Saturday’s!
(I promise they take on a whole new flavor when cooked)
- 2 lb. Radishes (trimmed and halved)
- 3 tablespoons Olive Oil
- 1 teaspoon sea salt (plus more to taste when done)
- ¼ teaspoon black pepper
- ½ teaspoon smoked paprika
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- Preheat oven to 400°F.
- Toss radishes with olive oil and spices. Arrange in a single layer on a baking sheet, making sure each radish touches the pan.
- Roast for about 30 to 35 minutes, until golden and crispy. Season with extra salt and pepper to taste.
Quick Pickled Red Radishes
- ¾ cup hot water
- ½ cup rice wine vinegar
- 6 tablespoons sugar
- 1 tablespoon salt
- 2 bunches red radishes, rinsed and drained
- Combine water, vinegar, sugar, and salt in a large jar, cover with a lid and shake it up until the sugar and salt are dissolved. Alternatively, you can stir them in a non-reactive (glass, ceramic, stainless) bowl. Set aside.
- Remove the greens from the radishes and reserve for another use. Quarter the radishes. Smaller radishes can be halved and larger ones may need to be cut into sixths. You’ll want them to be roughly the same size.
- Pack radishes into your container of choice, cover with the brine and then the lid, and place in the refrigerator. Let sit at least 3 days before enjoying (although they can be eaten sooner.)
Super Crunchy Market Salsa with Radishes
- 2 jalapeños (seeded for less heat, if desired)
- 1 clove garlic
- ½ medium white onion
- Kosher salt
- ½ lb. plum tomatoes
- 2 cucumbers
- 6 radishes
- 2 tbsp. fresh lime juice
- 1 tbsp. olive oil
- ½ c. chopped fresh mint
- In a large bowl, combine the jalapeños, garlic, onion, ½ teaspoon salt, and ¼ teaspoon pepper.
- Add the tomatoes, cucumbers, radishes, lime juice, and oil and toss to combine. Fold in the mint.
Radish and Cucumber Salad
- 3 small cucumbers
- 7-8 radishes
- 1 bunch scallions
- 1 cup cottage cheese
- Salt and pepper to taste
- Peel, half, and slice the cucumbers. Wash and thinly slice the radishes. Chop the scallions.
- Place all the ingredients into a medium salad bowl and sprinkle with some salt and pepper.
- Stir everything together and enjoy!
Serves 2, each serving contains Calories 179, Carbohydrates 18 g, Protein 15 g, Fat 5 g, Sodium 438 mg, Fiber 5 g.
Radish Tea Sandwiches
(This is a Martha Stewart recipe, and a great new way to serve tea sandwiches.)
- ½ bar (4 ounces) cream cheese, room temperature
- 8 slices (sandwich-size) whole-grain pumpernickel bread
- 4 large red radishes, ends trimmed, halved and thinly sliced
- Coarse salt and ground pepper
- 4 leaves Bibb lettuce or butter lettuce, ribs removed
- Spoon 1 tablespoon cream cheese in center of each slice of bread, spreading to the top and bottom, leaving a ¾-inch border on sides. Layer half of bread slices with radish slices, overlapping slightly.
- Sprinkle lightly with salt and pepper; top with lettuce and remaining bread slices (cream cheese side down) to make 4 sandwiches. With a serrated knife, trim off crusts; cut each sandwich in half. Serve.
Radish and Shrimp Pasta
- Sea salt and ground pepper
- ¾ pound linguine or other long pasta (I use whole grain)
- ¼ cup (½ stick) unsalted butter
- 2 garlic cloves, thinly sliced
- 1 large bunch radishes, thinly sliced, (if they have greens, rinse well and chop) If there are no radish greens, substitute chopped spinach.
- 1-2 cups 1 pound frozen large shrimp (peeled and deveined), thawed
- In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot. Add 2 tablespoons butter and toss until butter is melted; keep warm.
- Meanwhile, in a large skillet, melt 1 tablespoon butter over medium-high. Add garlic and radishes and cook, stirring occasionally, until radishes are crisp-tender, 3 minutes. Add radish greens (or spinach) and cook until wilted. Season with salt and pepper, then add to pasta and stir to combine.
- In skillet, melt 1 tablespoon butter. Add shrimp, season with salt and pepper, and cook, stirring occasionally, until opaque throughout, 4 minutes.
- Add shrimp to pasta and toss, adding enough pasta water to create a light sauce that coats pasta.