Roasted Beet and Three Radish Salad Recipe

Name: Roasted Beet and Three Radish Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs. beets, preferably golden, scrubbed; 1 1/2 cups grated daikon radish; 1 1/2 cups grated red or purple radishes; 1/4 cup grated fresh horseradish or 2 Tbs. prepared horseradish; 1/4 cup lemon juice; 1/2 tsp. sea salt; 1 lb. mizuma greens; 3/4 lbs. arugula; ⅓ cup balsamic vinegar; 1 Tbs. tamari; 1 tsp. rice vinegar; Zest of 2 limes (1 rounded tsp.); 2 (8-oz.) pkgs. tempeh, cut into 12-inch dice; 1 tsp. maple syrup; 1/4 tsp. freshly ground black pepper

Servings: persons

2 lbs. beets, preferably golden, scrubbed
1 1/2 cups grated daikon radish
1 1/2 cups grated red or purple radishes
1/4 cup grated fresh horseradish or 2 Tbs. prepared horseradish
1/4 cup lemon juice
1/2 tsp. sea salt
1 lb. mizuma greens
3/4 lbs. arugula
⅓ cup balsamic vinegar
1 Tbs. tamari
1 tsp. rice vinegar
Zest of 2 limes (1 rounded tsp.)
2 (8-oz.) pkgs. tempeh, cut into 12-inch dice
1 tsp. maple syrup
1/4 tsp. freshly ground black pepper

1
Preheat oven to 400 degrees.
2
Place beets on a lightly oiled baking sheet.
3
Roast 1 hour, or until tender when pierced with a fork.
4
Meanwhile, make marinade.
5
In small bowl, combine all marinade ingredients until well blended.
6
Set aside.
7
Remove beets from oven.
8
When cool enough to handle, remove skins.
9
Slice beets and place in shallow baking dish.
10
Stir marinade and pour over beets.
11
Cover and refrigerate for several hours or overnight.
12
To serve: In small bowl, combine daikon, red radishes, horseradish, lemon juice and salt.
13
Wash greens and arrange mizuma toward outer edge of individual salad plates.
14
Tear arugula into bite-size pieces and place in center of each plate.
15
Arrange 3 or 4 beet slices on arugula and top with radish mixture.

kcal

Calories

Carbs

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 lbs. beets, preferably golden, scrubbed, 1 1/2 cups grated daikon radish, 1 1/2 cups grated red or purple radishes, 1/4 cup grated fresh horseradish or 2 Tbs. prepared horseradish, and more.

Yes, Roasted Beet and Three Radish Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Roasted Beet and Three Radish Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions