watermelon radish

A watermelon radish is, at first glance, a plain greenish-white, ugly root.  However, if curiosity strikes and gets the best of you, slicing open the unique bulb reveals a stunning striated fuchsia interior.  Gorgeous.  The watermelon radish is also known as the “red meat” or “beauty heart” radish.  I’ll say.

Never before had a tried a cooked radish, let alone a cooked watermelon radish.  In fact, my past foodie experience up until this point, has lent itself only to the basic red radish, with an occasional white easter radish sneaking its way in the bunch.  At one time I branched out into the black radish category – one of which I did not care for in the least.
I just discovered, though, that roasting radishes gives them a smooth texture and sweet, earthy flavor, similar to that of roasted turnips.

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Beautifully bright magenta, smooth, sweet, fragrant, and buttery.  The touch of coconut oil and the finest sea salt made the entire experience unforgettable.

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Roasted Watermelon Radishes

1 pound watermelon radishes, washed and trimmed
2 Tablespoons coconut oil, divided
Sea salt, to taste

Preheat oven to 375 degrees.  Slice radishes into rounds.  Toss with 1 Tablespoon melted coconut oil and sea salt.  Transfer to a parchment paper lined baking sheet.  Roast radishes, stirring occasionally, until fork tender, about 35 minutes.  Drizzle with remaining melted coconut oil.  Enjoy warm or chilled.

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7 thoughts on “Watermelon Radish

  1. Watermelon radishes are so beautiful! You inspired me to buy some the other day, but instead of roasting them in the oven (due to time), I sauteed them on the stove with coconut oil and sea salt. They softened and got slightly caramelized, and tasted so good!

  2. Those are Gorgeous! Like flowers… and make an eye-catching photograph. Will have to try this.

    1. They are beautiful and so amazingly delicious! I think they are now one of my new favorites – I can’t wait to experiment with new ways to prepare these vibrant jewels.

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