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Sautéd Radish Salad

May Newsletter Salad


Root vegetables are amazing, and probably some of the most nutrient dense vegetables out there. Because they grow underground, they absorb a number of their nutrients from the soil and are great antioxidants; they help cleanse your system, and are packed with Vitamins, A, B, C and iron. They’re also filled with fiber, and carbohydrates (the slow-burning kind) that help make you feel full.

So on the root veg train, this past weekend I whipped up a recipe that I adapted from My New Roots (a delightful cookbook that you should check out) with a few minor changes. It’s a different spin on your every day salad that you could add or subtract from as you please.


  • 1 bunch of radishes
  • 2 tablespoons of butter or ghee
  • 2 garlic cloves, minced
  • 1 tablespoon of apple cider vinegar
  • 1 tablespoon of raw honey
  • 3 cups of your favourite greens (I used arugula)

Feel free to add seeds, nuts, avocado, maybe thinly sliced red onion. Make it yours!

1. Scrub and slice the radishes into quarters, length wise

2. Melt the butter in a large skillet over medium heat, adding the garlic and saute for 1 minute

3. Add the apple cider vinegar and toss throughout the radishes. Remove from the heat then add your honey

4. Serve on a bed of greens, arranging the radishes on top. Use the pan drippings as your dressing. Add salt to taste

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