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Garlic Roasted Radishes & Easy Pickled Radish and Beet Recipes

5 quick facts about radishes:

- Radishes are a root vegetable that come in several different colors and are a cousin to cabbage.

- Very good source of disease-fighting and immune-boosting vitamin C.

- Contains antibacterial and antifungal properties.

- Contains a unique phytochemical called indoles which promotes detoxification.

- Contains powerful antioxidant/flavonoids that fight against cancer and aid in healthy liver & kidney function.

Garlic Roasted Radishes


  • 1 lb. radishes, ends trimmed and halved

  • 1 Tbsp. melted ghee or butter (may sub coconut oil or avocado oil)

  • 1/2 tsp. sea salt

  • 1/4 tsp. pepper

  • 2–3 garlic cloves, finely minced

  • 1/4 tsp. dried parsley, dried chives or dried dill


  • Preheat oven to 425℉.

  • In a bowl, combine the radishes, melted ghee or butter, salt and pepper and toss until radishes are evenly coated. Save adding the minced garlic until just before the radishes are done roasting.

  • Spread radishes out in a large 9×13-inch baking dish. Don’t over crowd.

  • Bake for 20-25 minutes, tossing every 10 or so minutes. Add the minced garlic and dried parsley and bake for an additional 5 minutes or until radishes are golden brown and cooked through.

  • Optional: Serve with a side of ranch for dipping or drizzling on top and garnish with parsley, dill or chives.


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Easy Pickled Radishes


  • 1 bunch radishes about a 1/2-pound, stem and root ends removed and cut into 1/8-inch slices

  • 1/2 cup white or apple cider vinegar 5% acidity

  • 1/2 cup sugar

  • 1/4 cup water

  • 1 teaspoon salt

  • 1 teaspoon mustard seeds

  • 1/2 teaspoon ground black pepper

  • 1 bay leaf

  • 1/2 teaspoon dried crushed red pepper optional


  • Sterilize jar and lid by immersing in boiling water for at least 10 minutes.

  • Place radishes in the hot, sterilized 1-pint jar. Bring vinegar, sugar, water, salt, spices and bay leaf to a boil in an enameled saucepan

  • Ladle hot pickling liquid over radishes. Wipe jar rim. Center lid on jar. Apply band and adjust to fingertip tight. Let cool on a wire rack (about 1 hour). Chill 6 hours before serving. Store in refrigerator up to 4 months.

Pickled Beets


- 10 pounds fresh small beets, stems removed

- 2 cups white sugar

- 1 tablespoon pickling salt

- 1 quart white vinegar

- 1/4 cup whole cloves


  • Place beets in a large stockpot with water to cover. Bring to a boil, and cook until tender, about 15 minutes depending on the size of the beets. If beets are large, cut them into quarters. Drain, reserving 2 cups of the beet water, cool and peel.

  • Sterilize jars and lids by immersing in boiling water for at least 10 minutes. Fill each hot, sterilized 1-pint jar with beets and add several whole cloves to each jar.

  • In a large enameled saucepan, combine the sugar, beet water, vinegar, and pickling salt. Bring to a rapid boil. Pour the hot brine over the beets in the jars. Wipe jar rim. Center lid on jar. Apply band and adjust to fingertip tight.

  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary, until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes. 

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