Butter Roasted Radishes and Arugula Salad

Roasting radishes brings out a sweetness that compliments the inherently spicy and slightly bitterness of the root vegetable. Served with arugula for an extra kick of spicy greens marries the butter and lemon into a heavenly mix. For a slightly less intense version, sub half the arugula with baby greens or spring mix.

Served with a creamy French Tomato Tart, this makes a beautiful mid-summer meal.

Butter Roasted Radishes with Arugula Salad

Serves 4

1 large bunch of radishes, trimmed
1 ½ tablespoons butter
Freshly ground black pepper
4 cups arugula, or a combination of arugula and spring greens
1 lemon
Flaky sea salt

1. Preheat the oven to 400°F (200°C). 

2. Halve the radishes and scatter them on a baking sheet, dotting them with butter. Season with pepper and roast until tender, about 15-20 minutes. 

3. Remove the pan from the oven and add the arugula, just to briefly wilt. Squeeze a little lemon juice over everything, season with flaky salt and pepper, serve warm. Bring the remaining lemon to the table to add as needed.

From À Table by Rebekah Peppler