Roasted Radishes with Creamy Kefir Green Goddess Dressing
Happy summer!
This beautiful vegetarian dish is perfectly simple and seasonal. Roasted radishes are paired with a vibrant green goddess dressing featuring creamy kefir – and the result is a cravable, colourful salad or appetizer.
I know it’s tempting to move on from radishes, but my garden patch is still producing the pretty pink root veggies. I’m currently obsessed with this recipe, so I decided to share it here.
Kefir Green Goddess
My teen helped me film this recipe for a Reel, and afterward we devoured it together. He declared the green goddess sauce to be amazing – and a new favourite. Since then we’ve been making it for roast potatoes, grilled chicken and more.
The kefir brings a wonderful tang to the dressing, which pairs perfectly with the earthy radishes. I like to use Liberté Plain kefir, which is easy to find where I live and keeps a long time in the fridge.
Even when radishes are no longe in season, you can keep making this sauce all summer long to serve with grilled vegetables.
Zero Waste Tip: Eat the Radish Tops!
In the Simple Bites kitchen, we’re always looking for ways to waste less. The goal is progress, not perfection as we move towards a zero-waste kitchen.
Seek out locally grown radishes, with fresh, bright green tops. Wash and dry them well, then toss the with olive oil and a light sprinkling of salt.
Roast the radishes with their tops on and they will crisp up like kale chips!
Herbs for Green Goddess Dressing
In this recipe I use a combination of chives, basil and parsley. In the spirit of zero waste, don’t get hung up on the exact amounts of herbs, instead use what you have.
Any other mild garden herbs such as tarragon, oregano or mint are also wonderful additions to the dressing. I believe basil is traditional!
TIP: For a non-vegetarian version, punch up the dressing with the addition of 4 anchovy filets.
Love roasted radishes? Try this sheet pan dinner: Easy Maple Mustard Chicken Drumsticks with Roasted Radishes & Asparagus.
Roasted Radishes with Creamy Kefir Green Goddess Dressing
Ingredients
- 1/2 cup cup plain whole-milk kefir well shaken
- 1/2 avocado pitted and peeled
- 1 bunch fresh chives
- 1 cup Italian parsley leaves
- 1 small clove garlic peeled
- 1 Tablespoon lemon juice
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 3 Tablespoons extra-virgin olive oil divided
- 2 bunches young radishes tops intact
- 1/2 teaspoon flaky sea salt to garnish
Instructions
Make the Green Goddess
- In a blender, combine the kefir, avocado, mixed herbs, garlic, lemon juice, salt and pepper. Blend until smooth. You will need to stop the blender and scrape down the sides a few times.1/2 cup cup plain whole-milk kefir, 1/2 avocado, 1 bunch fresh chives, 1 cup Italian parsley leaves, 1 small clove garlic, 1 Tablespoon lemon juice, 1/2 teaspoon fine sea salt, 1/4 teaspoon freshly ground black pepper
- With the blender running, drizzle in the olive oil. Taste the green goddess sauce and adjust the seasoning, if desired. You may wish to increase the salt or add a splash more lemon juice.3 Tablespoons extra-virgin olive oil
- Transfer the dressing to a small bowl or jar. This green goddess can be prepared up to one day in advance.
Prepare the Radishes
- Run a few inches of cool water in a sink. Add the radishes and allow to soak for a few minutes. Move them around gently to dislodge any grit in the leaves. Transfer the radishes to a colander and drain briefly.2 bunches young radishes
- On a clean tea towel, spread the radishes to dry. This will help ensure the leaves will crisp up nicely during the roasting time.
Roast the Radishes
- Preheat the oven to 425°F. With a sharp paring knife, slice the radishes in half, keeping the leaves attached.2 bunches young radishes
- Line a rimmed baking sheet with parchment paper. Tumble the radishes onto the sheet. Toss the radishes and leaves lightly with olive oil and season with salt. Arrange the radishes cut side down to facilitate caramelization.
- Place on the center rack of the oven and roast, shaking the pan once or twice, until tender when pierced with a fork, about 10 minutes.
Plate the Dish
- Heap a few spoonfuls of dressing onto a serving platter or shallow bowl. Arrange the warm roasted radishes on top of the green goddess.
- Garnish the dish with sprinkling of flaky sea salt and additional chives, if desired. Serve warm or room temperature.1/2 teaspoon flaky sea salt
interesting, great idea to pair green goddess with kefir, and haven’t had a kefir in a long time but definitely remember the tangy taste and with radishes, why not? Root vegetables have such distinctive flavors, they are too seldom used in salads or just on their own, so thank you!