Vegan Roasted Radish Salad

Hey everyone, it is Drew, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, vegan roasted radish salad. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Vegan Roasted Radish Salad is one of the most popular of recent trending meals on earth. It is simple, it is fast, it tastes yummy. It is enjoyed by millions every day. Vegan Roasted Radish Salad is something that I have loved my whole life. They’re nice and they look wonderful.

This is a vegan salad for summer. I'm glad that my repertoire of radish recipes has increased. They can also be a low carb alternative to potatoes. They can also be a low carb alternative to potatoes.

To begin with this recipe, we must first prepare a few ingredients. You can cook vegan roasted radish salad using 5 ingredients and 6 steps. Here is how you cook it.

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The ingredients needed to make Vegan Roasted Radish Salad:
  1. Get 1 bunch Radishes (with stalks and leaves attached)
  2. Take 2 tbsp Olive oil
  3. Make ready 2 tbsp Vinegar or lemon juice
  4. Make ready 1⁄2 tsp Salt
  5. Make ready 1 dash Pepper

Trim the ends from the cucumber and radishes and thinly slice, using a knife or mandoline. Pour over half of the dressing and toss together with your hands. Place the salad on a large platter, top with raisins and disks of thinly sliced fresh radish for a pop of colour. Trim radish ends, leaving about one inch of greens on top.

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Instructions to make Vegan Roasted Radish Salad:
  1. Preheat the oven to 170°C (350°F).
  2. Wash the radishes and remove the fibrous roots. Cut into halves or quarters, so that they're easy to eat.
  3. Mix the olive oil, vinegar/lemon juice and salt and pepper together in a bowl.
  4. Add the radish and radish leaves and mix well.
  5. Arrange the radishes on a heatproof tray and roast for 10 minutes at 170°C (350°F).
  6. After 10 minutes, add the leaves to the tray and roast for a further 5 minutes.

Place the salad on a large platter, top with raisins and disks of thinly sliced fresh radish for a pop of colour. Trim radish ends, leaving about one inch of greens on top. Quarter each radish and toss with olive oil and salt. Wash the radishes and slice them down the center. Leave the leaves on as they're quite delicious when roasted.

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