8 Responses to “roasted black radish and grape quinoa”


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  1. “expecting the flavor to land somewhere between dirt and dirty horseradish”

    My thoughts exactly! I am glad to hear my suspicions are wrong! Thanks for posting.

  2. you nailed it by saying the black radish is enchanting. indeed! it’s beautiful. and what a simple beautiful meal featuring something that i assume is used to being back stage and not the star of the show.

  3. natalie

    I love black radishes.
    I will toast to them and all the homely roots of pre-summer any day.

    I eat black radishes for breakfast. Raw, sliced thin on the mandolin, on toasted black bread with a little salt, chili flakes and drizzled with olive oil.
    It’s a good time.

    Other radishes, turnips and similar types work too…

  4. I’ve seen black radishes at my farmers market before, but you’ve definitely inspired me to try them. So glad I just found your blog – loving all the seasonal recipes! :)

  5. Kelly

    We received black radishes in our local CSA and I wasn’t sure what to do with them. Saw this while searching, realized I had plenty of black grapes in the fridge and decided to give it a try. Great flavors! Roasting the radishes really mellows them out. Thanks so much!!


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