This recipe makes more sauce than you need, but you'll be happy for the extra. Use it as a salad dressing, on other roasted vegetables, or on grilled beef or lamb.

Serves 4

  • 1 1/2 Tbsp. olive oil
  • 3 bunches radishes (about 1 1/2 pounds), greens removed, halved lengthwise
  • 3/4 tsp. kosher salt

  • 6 ounces cubed or crumbled feta
  • 1/4 cup olive oil
  • 1 Tbsp. fresh lemon juice
  • 1 Tbsp. red wine vinegar
  • 1/2 cup (packed) fresh mint leaves
  • Freshly ground black pepper
  • Chicken or vegetable stock or water


    Preheat the oven to 425°.

    Roast the radishes: Pour the oil onto a rimmed baking sheet, tilting the sheet to spread it evenly. Place the radishes in the oil, turning to coat them, and then arrange each radish, cut-side down, on the sheet. Sprinkle with salt. Roast until the radishes are deeply golden on the cut side, 25 to 30 minutes.

    While the radishes roast, make the sauce: Combine the feta, olive oil, lemon juice, vinegar, mint and several grinds of pepper in a blender. Blend until smooth, adding up to 3 tablespoons stock to make the sauce pourable.

    To serve, puddle the sauce on a platter or four individual plates. Top with the radishes.

    Reprinted from Eating from the Ground Up. Copyright © 2018 by Alana Chernila. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.

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