Nutrition: 132 Calories | 10.6g Net Carbs | 4.3g Protein | 6.4g Total Fat
Roasted Radish and Green Bean Salad is a vibrant side dish that’s delicious both warm or chilled. With a bright lemony dressing and parmesan cheese, this easy recipe is sure to please.
The weather is warming up around here which means I’m craving some refreshing salads. This roasted radish and green bean salad fits the bill perfectly. The lemony dressing is bright and refreshing plus the vegetables are just beautiful with their vibrant green and pink colors. This is a fun alternative to traditional potato salad and tastes great warm or chilled. Roasting the vegetables gives them extra flavor. This easy make-ahead side dish goes great with so many summer meals and is ideal for taking along to a potluck.
Trim and Cut the Radishes
Prepping this tasty salad doesn’t take much time at all. First, clean up the radishes. Trim off the ends and discard them. Then, cut the radishes into bite sized pieces. I quartered my small radishes. If you’re using larger radishes, cut them into similar sized pieces so they cook evenly. After cutting the radishes, move them to a sheet pan.
Radishes are an interesting vegetable. Sometimes they’ll be spicy, and sometimes they won’t. The heat level depends on how they were grown, and you can’t really tell when you’re buying them how spicy they’ll be. The first time I made this recipe, I wondered whether or not my kids would enjoy it because of the unknown spice level. However, I was pleasantly surprised to find that roasting the radishes takes away all the heat. Instead, roasting enhances the natural sweetness of these root vegetables and brings out their delicious flavor. The kids enjoyed the roasted radish and green bean salad, with zero complaints of it being too spicy.
Prep the Green Beans
The second vegetable to prep for the roasted radish and green bean salad is the beans. Green beans are very easy to prepare. Even when I buy beans that have been cleaned and trimmed, I still like to check them all. There’s usually an extra stem or two that nobody wants to eat. For this recipe, trim off the stems and discard them. Also trim off the ends as needed, and get rid of them too. Lastly, cut the green beans into bite sized pieces, and add them to the pan with the radishes.
Season and Roast the Vegetables
Once the radishes and green beans are prepped, it’s time to get them ready for roasting. While on the sheet pan, drizzle the vegetables with olive oil, and season them with seasoning salt. Then, toss the veggies until they are all evenly coated in the oil and seasoning. Lastly, spread the radishes and green beans out in an even layer on your baking sheet. Roast the vegetables at 425° for 30-35 minutes until they are soft when poked with a fork and have some brown roasted spots.
Whisk up the Lemon Dressing
The sweetness of the roasted vegetables is a delightful contrast to the zingy citrus flavor of the lemon dressing. And, the flavor-packed dressing is incredibly easy to make. All you need is a fresh lemon and a few kitchen staples. Start by zesting the lemon and putting it in a mixing bowl. Then, cut the lemon in half, and add the lemon juice to the same bowl. It is much easier to zest a lemon before you juice it. Next add mayonnaise and brown mustard to the bowl. I like to use horseradish mustard, but Dijon or regular brown mustard are good options too. Just use your favorite. Lastly, add garlic powder to the bowl and whisk everything together. Give your lemon dressing a taste and add salt and pepper if it needs it.
My favorite way to zest citrus fruits is with a microplane. If you don’t have a microplane, don’t worry. This video gives you 5 different ways to zest a lemon. I bet you have one of these tools in your kitchen.
Finish Up the Roasted Radish and Green Bean Salad
After the radishes and green beans are finished roasting, take them out of the oven and let them cool for a few minutes. Then, add the warm vegetables to the bowl of lemon dressing you whisked together earlier.
Toss the roasted vegetables in the dressing until they are all coated. Finally, add grated parmesan to the bowl and toss it all together. You can serve the roasted salad immediately. It tastes very good warm. Alternatively, you can cover the roasted radish and green bean salad and chill it in the refrigerator. Serve the salad cold like you would a potato or pasta salad. Both ways, warm or chilled, this easy side dish tastes amazing. And, it’s nice to have options too.
Simple Roasted Radish and Green Bean Salad with Lemony Dressing
This roasted radish and green bean salad is a fun and colorful side dish with a bright lemony dressing and parmesan cheese. This easy recipe is delicious warm or chilled making it the perfect addition to all kinds of meals.
Total Time: 45 min
Prep Time: 10 min
Cook Time: 35 min
- 1-1.5 lbs Radishes
- 1-1.5 lbs Green Beans
- 1/4 Cup Shredded Parmesan
- 1 Tbsp Olive Oil
- 1/2 tsp Seasoning Salt
- Lemon Dressing
- 2 Tbsp Horseradish Mustard (Dijon and Brown Mustard also work)
- 2 Tbsp Fresh Lemon Juice
- Zest of 1 Lemon
- 1 Tbsp Mayonnaise
- 1/2 tsp Garlic Powder
- Salt and Pepper to Taste
- Pre-heat the oven to 425°. Trim the radishes and cut into quarters. Place the cut radishes on a baking sheet lined with parchment.
- Cut the ends off the green beans, and cut them into 1.5″-2″ pieces. Add the green beans to the baking sheet.
- Drizzle the cut vegetables with olive oil and season with seasoning salt. Toss the vegetables to coat, then spread them out in an even layer on the baking sheet. Bake the vegetables at 425° for about 30-35 minutes until they are soft and have some brown roasted spots.
- While the vegetables are baking, whisk together the dressing ingredients in a medium bowl.
- Once the radishes and green beans are roasted, remove them from the oven, and let them cool slightly. Add the vegetables to the bowl with the dressing and toss to coat. Add the parmesan to the bowl and toss again. Serve the salad warm or chill in the refrigerator.
Yield: 5 servings, Serving Size: 1 Cup
Amount Per Serving: Calories: 132, Total Fat: 6.4g, Saturated Fat: 1.7g, Cholesterol: 5mg, Sodium: 214.2mg, Carbohydrates: 14g, Fiber3.4 g, Sugars: 8.5g, Protein 4.3g