Roasted Radishes & Beets

Photo by Haylie Duff & Eddie DeLarosa
Photo by Haylie Duff & Eddie de la Rosa

You don’t always expect to see roasted beets on a Easter table, but that’s exactly what I love about this dish! This dish is the perfect fit for a beautiful Easter table because it feels picked right from the garden. Radishes and beets are something I would love to be able to grown in my own garden one day…until then, the Farmer’s Market will have to do.

photo by Haylie Duff & Eddie de le Rosa
photo by Haylie Duff & Eddie de le Rosa

I love the idea of pulling them out of the ground, nothing but their big gorgeous greens sticking out, dusting the dirt off and serving them at my table. Both of these ingredients are the true essence of “farm to table”…

Photo by Haylie Duff & Eddie Delarosa
Photo by Haylie Duff & Eddie de la Rosa

Total Time: 50 Mins
Cook Time: 35-40 Mins
Prep Time: 10 Mins

2 bunches or 8 to 10 Radishes
2 bunches or 4 to 8 Beets
1 big pinch of Kosher salt
1 tbsp Olive Oil
2 tbsp of lemon juice
1 large pinch of chopped Italian Flat Leaf Parsley

Preheat your oven to 400 degrees. Peel away all stems and roots. Trim ends. Wash well. Peel beets with a potato peeler. Quarter beets. Arrange radishes and beets on a large baking tray, be careful not to crowd them…you may want to use two trays. If you crowd them, they will not roast properly. Roast for 35 minutes. Turning once. Roast an additional ten minutes if needed depending on size.

Serve over a bed or arugula with olive oil, lemon & parmesan.

Photo by Haylie Duff & Eddie de la Rosa
Photo by Haylie Duff & Eddie de la Rosa

*Tip: I roast the radishes on one tray or one side of the tray and the beets on the other. That way if the radishes roast faster than the beets (due to size) I can easily scoop them off the baking sheet in to a bowl and continue roasting the beets.