Description
A vibrant salad featuring sweet roasted radishes and a unique radish top pesto, perfect for spring and summer gatherings.
Ingredients
Scale
- 1 1/2 cups cooked navy beans (drained & rinsed)
- 1/4 cup Lemon Vinaigrette
- 9 roasted radishes (halved or quartered)
- 2–3 thinly sliced red radishes
- 1/4 cup pine nuts
- 1 tablespoon capers
- 1/4 cup Radish Green Pesto
- 1/4 cup fresh mint leaves
- 2 tablespoons shaved pecorino or Parmesan (optional)
- Additional lemon juice (optional)
- Sea salt and freshly ground black pepper
Instructions
- Prepare the Beans: In a medium bowl, toss the cooked navy beans with 2 tablespoons of the Lemon Vinaigrette. Let them absorb the flavors while you prepare the rest of the salad.
- Roast the Radishes: Preheat your oven to 425°F (220°C). Spread the halved or quartered radishes on a baking sheet, season them with salt, and drizzle with olive oil. Roast for about 15-20 minutes until tender and caramelized.
- Assemble the Salad: On a large platter, layer your salad starting with the bean mixture as your base. Next, add the roasted radishes, fresh sliced red radishes, pine nuts, and capers.
- Add Dollops of Pesto: Generously dollop the radish green pesto over the salad.
- Dress and Finish: Drizzle the remaining lemon vinaigrette over everything, then top with fresh mint leaves and shaved cheese if using. Season generously with salt and pepper.
Notes
For the best flavor, prepare the beans, roast the radishes, and make the pesto a day ahead. Assemble just before serving to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 5mg