Black Bean and Radish Green Dip

Hello,

Wondering what to do with your radish and salad turnip greens? This is a quick and easy recipe that will help you use your greens. You can definitely use other types of greens here but I love the extra spiciness that radish greens provide.

One note of caution – this dip is not pretty! It’s kind of a grey and army green color once it’s pureed, which doesn’t bother me, but I wouldn’t necessarily serve this at a dinner party ūüôā You could substitute the black beans for white beans and change up the spicing and it would probably be a bit more appetizing to the eye.

You can use this like you would hummus – use it as a dip for raw veggies or bread or as a smear on sandwiches or a veggie wrap. Play around and have fun!

Black Bean and Radish Green Dip
makes about 1-1/2 cups

Recipe notes: feel free to substitute other greens, such as kale, collards, or Swiss chard, for the radish / salad turnip greens.

Ingredients:

  • 1 (15 ounce) can black beans, rinsed and drained
  • 1/2 packed cup cooked radish / salad turnip greens (from about 8 large radishes / salad turnips)
  • 1/2 loosely packed cup cilantro
  • 2 tablespoons vegetable oil
  • 1 tablespoon freshly squeezed lime juice
  • 1 large garlic clove, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt

Directions:

  • Place all ingredients in a large capacity food processor and process until a smooth paste forms, about 1 minutes, stopping to scrap down the sides as necessary. Taste and adjust seasoning as needed.

Roasted Radish and Salad Turnip with Barley Salad

Hello!

Just a quick recipe for roasted radishes and salad turnips. I had only eaten them raw until very recently and I like the change that roasting brings. I tossed mine with a simple barley salad but you could just serve these as a side dish on their own.

If you do serve these with the barley salad, I would suggest checking out our salad post here for some tips and tricks to building a salad. In that post, I described the elements I think are essential for a great salad, and they apply here too.

  • Both raw (radish / salad turnip greens) and cooked (radishes / salad turnips ) textures
  • Hits on most of the 5 basic flavors ‚Äď bitter¬†(radishes),¬†sweet (sherry vinegar & honey dressing),¬†sour (sherry vinegar and honey dressing), salty (Parmesan cheese), umami (Parmesan cheese)
  • Ample amount of protein (not a lot in this salad but the cheese does offer some)
  • Cohesive dressing¬†(sherry vinegar & honey dressing)

Give this technique a try and let us know what you think!

Roasted Radish & Salad Turnips with Barley Salad
4 servings

Ingredients:

  • 1 cup pearled barley, rinsed to remove excess starch
  • Vegetable oil
  • Salt and freshly ground pepper
  • 3-4 large radishes, greens removed and reserved, stem end removed, and sliced in quarters
  • 3-4 large salad turnips,¬†greens removed and reserved, stem end removed, and sliced in quarters
  • 1 teaspoon minced shallot (from about 1 small shallot)
  • 1 teaspoon honey
  • 1 tablespoon sherry vinegar
  • 3 tablespoons extra-virgin olive oil
  • Shaved Parmesan and thinly sliced reserved greens for serving

Directions:

  • For the barley: Line a rimmed baking sheet with aluminum foil and set aside.¬†In a medium saucepan with a tight fitting lid, bring 3 cups of water and a big pinch of salt to a boil. Add the rinsed barley and a drizzle of vegetable oil (to reduce foaming) and return to a simmer. Cover and cook, stirring occasionally, until tender and the water is absorbed, about 35-40 minutes. Spread out evenly on the rimmed baking sheet and allow to cool (this will ensure the grains don’t clump up and stick together).
  • For the radishes and salad turnips: adjust oven rack to the middle position and preheat to 450 degrees. Line a rimmed baking sheet with aluminum foil and set aside. Toss prepared radishes and salad turnips with about 1-2 teaspoons vegetable oil and sprinkle with salt and pepper. Spread evenly on the rimmed baking sheet and roast on the middle rack until the first side in golden brown, about 15 minutes. Flip and roast on the other side until golden brown, about another 10 minutes. Test doneness with a paring knife and set aside.
  • For salad: whisk together the shallots, honey, sherry vinegar, olive oil and salt and pepper to taste. Toss dressing with barley and roasted vegetables in large serving bowl. Top with thinly sliced greens and Parmesan and serve.