Waste-free & Radishes

Those were my inspiriting for my lunch dish today. How the decadence of radishes have managed to escape my tastebuds for so many years is a wonder, but no longer! And to stick with my waste-free theme, I used the leaves of the radish as well. A decision I don’t regret.

This meal was savory and sweet! I loved the radishes, I loved the asparagus, and I surprisingly LOVED the radish & beet leaves! Give it a try when you can!

“Radish on Top of Radish” Salad

vegan, gluten free, nut free, soy free

By Cayla M Gutierrez

caylamichelle.wordpress.com

Yields: 1-2 servings

Total Time: 25 minutes

Ingredients:

1 bunch asparagus, chopped

1 bunch radish, chopped (keep the radish leaves)

1 bunch beat leaves

cherry tomatoes, halved (to preference)

For the Green Onion Vinaigrette

¾ cup green onions, chopped (preferably the stems)

3 tbsp cilantro, freshly cut

1 tbsp chives, freshly chopped

3 tbsp rice vinegar

2 tbsp water

2 tbsp honey

1 tbsp lemon juice, freshly squeezed

½ cup olive oil

salt (to taste)

pepper, freshly ground (to taste)

Directions:

Preheat oven to 400 degrees. On a foil sheet, place the asparagus and radishes. Add a light sprinkling of olive oil, salt, and pepper. Bake for about 20 minutes or until softens. While your vegetables are roasting, place the ingredients for the green onion vinaigrette in a blender. Blend until smooth or until desired consistency (I had very small chunks of greens remaining in my dressing). Wash and pat dry radish and beat leaves. Cut them in ribbons and place in a bowl with cherry tomatoes. Toss them with green onion vinaigrette. Take your vegetables out of the oven. Place in a bowl and toss with green onion vinaigrette. Plate and enjoy!