Crisp & Tart Radishes

Radishes are hearty root vegetables that grow in a variety of colors and flavors. Depending on time of harvest, they may range in taste from sweet and crisp to quite bitter. They can be found in colors ranging from white to pink, red, yellow, green, purple, or black. With their texture, color, and zing, radishes can punch up the profile of endless dishes!

Photos by Rich Smith Photography

The Foundry’s Radish Conserve

Prepared by Chef Anthony Frank, Food + Beverage Director
Pictured complementing Carolina Shrimp Po’ Boy Sliders on Niedlov’s buns.

Serves 6

Black radish carries a wealth of nutrition including age-fighting antioxidants. However, they can be overpowering in flavor. This dish tones down their bold flavor by blanching them in honey and Chattanooga Brewing Company’s ChickBock to create a sweet, savory, and spicy profile.

– 2 small black radishes, diced
– 10 red radishes, sliced thin
– ½ cup clover honey
– 1 cup amber bock ale (Chattanooga Brewing Company “ChickBock” preferred)
– 1 thyme sprig

1. Thinly slice all radishes.
2. In a sauce pot, combine honey, radish, thyme sprig, and beer. Then let simmer for 10 minutes. Strain, reserving the radishes and removing the thyme sprig.
3. Put liquid back in a small pot and simmer until a syrup consistency (do not caramelize).
4. Pour the syrup over the radish mixture and let it cool.
5. Cover and refrigerate the radish conserve until it is cold.
6. Serve atop entreé.


The Foundry’s Radish Conserve and shrimp Po' Boy sliders in chattanooga


Quinoa & Radish Salad in Endive Cups

Serves 6

This gluten-free, high-fiber dish makes for a satisfying and crisp side dish, appetizer, or healthy snack.

– ¼ cup radishes, finely sliced
– ¼ cup pear, finely chopped
– 1 cup asparagus, finely chopped
– 3 Belgian endives, divided
– 1 garlic clove, minced
– 2 tbsp. lemon juice, divided
– 2 tbsp. olive oil, divided
– Salt and pepper to taste
– 2 tbsp. pine nuts
– 1 cup cooked quinoa
– 1 tbsp. poppy seeds
– ¼ cup arugula, finely chopped
– 1 tbsp. fresh dill


1. Preheat oven to 400° F. In a medium bowl, combine chopped asparagus, 1 shredded endive, minced garlic, 1 tbsp. of lemon juice, and 1 tbsp.of olive oil. Salt and pepper to taste.
2. Transfer to a roasting pan or skillet and bake for 7 to 9 minutes until vegetables are tender. Let cool.
3. In the meantime, prepare the endive bowls by peeling the leaves off the remaining 2 Belgian endives. Place on a serving tray and set aside.
4. In a small skillet, toast pine nuts over medium high heat for 1 to 2 minutes, stirring often, until lightly browned. Set aside.
5. In a small bowl, create the dressing by combining remaining lemon juice and olive oil. Salt and pepper to taste.
6. In a large bowl, toss together quinoa, poppy seeds, arugula, radishes, pear, dill, and roasted asparagus with the prepared dressing.
7. Place 1 to 2 tbsp. of the salad on each of the reserved endive leaves. Serve at room temperature, or refrigerate until cool.

Nutrition Facts (per serving):
Calories – 96
Total Fat – 5g
Cholesterol – 0mg
Sodium – 37mg
Carbohydrates – 11g
Dietary Fiber – 6g
Protein – 4g

From Nutrition World


Did you know?

Radishes were first cultivated in China and are actually closely related to wasabi – the biting green condiment used in many Asian dishes, which is made from the paste of a type of horseradish.


radishes in chattanooga
Pan-Seared Radishes with Miso Sauce

Serves: 4-6

Savory and healthy, this side dish can satisfy your craving for ethnic flavors while presenting a great foundation to build a meal around.

– 1 bunch radishes, quartered, greens reserved
– 2 tbsp. expeller-pressed canola oil, divided
– 1 tbsp.  white miso
– 1 clove garlic, finely minced
– 1 tbsp.  mirin
– 1 tsp. rice vinegar
– 1 tsp. reduced-sodium soy sauce
– ½ tsp. fine sea salt
– 1 cup thinly sliced green onions
– 1 tbsp.  toasted sesame seeds

1. Heat 1 tbsp. of oil in a large skillet over medium-high heat. Add radishes and sear for 4 to 5 minutes, shaking the pan or stirring with a wooden spoon halfway through. Add ¼ cup water and cook 1 to 2 minutes more, until most of the liquid is evaporated and radishes are fork-tender.
2. Meanwhile, in a small bowl, whisk together miso, garlic, mirin, vinegar, soy sauce, salt, and remaining 1 tbsp. oil until emulsified.
3. Remove the pan from the heat. Add dressing, green onions and sesame seeds to the pan. Using tongs, toss radishes to coat. Serve warm.

Nutrition Facts (per serving):
Total Fat—7g    

From Whole Foods


How to Choose Radishes

Smaller is better, usually equaling less water and more flavor. Feel for firmness and pick radishes that have good color – not faded or split skin. Healthy looking leaves on a radish also serve as a good indicator of the meaty part’s freshness.


Spring Side Salad

Serves 10-12

A tasty spin on a timeless classic! Let this dish bring pizazz to any meal.


– ½ cup radishes, thinly sliced
– 2 tbsp. champagne (or white wine) vinegar
– 1 shallot, finely chopped (about 1 Tbs.)
– 4 tbsp.  olive oil
– 1 tbsp.  fresh tarragon, finely chopped
– ¼ tsp. kosher salt
– 1/8 tsp. pepper
– 1 bag (6 ounces) butter lettuce blend

1. Add vinegar and 1 tbsp. shallots to a bowl; allow to stand for 5 minutes. Whisk in olive oil, tarragon, salt and pepper.
2. Toss with lettuce blend and radishes. Serve.

Nutrition Facts (per serving):
Calories – 140
Total Fat –  14g
Sodium –  105mg
Carbohydrates –  4g
Fiber –  2g
Protein –  1g

From Publix

Storing Wisdom

Chop the leaves off the top of the radish and don’t wash until you’re ready to use it. It will last longer this way. Keep them in a plastic bag or container in your refrigerator and you can expect a lifespan of around two weeks.