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