Roasted radish and carrot salad with lentils and mushrooms

Radishes are such a pretty vegetable with their gorgeous bright pink colour, and the peppery flavour when raw is a welcome addition to many salads at veganbungalow.

But they’re also delicious cooked! I love them simply roasted and salted, so came up with this striking looking and tasty salad which we ate for lunch at work today.

The radishes are paired with carrots (for flavour as well as the pleasing colour contrast!), and a light but deeply flavoured lentil and mushroom base with balsamic vinegar.

If you were going to eat the salad straight away I’d reduce the amount of vinegar, start with 1 tbsp. But I know from experience that when a lentil or bean salad tastes perfect the night before, by the time it’s eaten at work the next day the sharpness of a dressing can all but disappear!

Radish and carrot salad with lentils and mushrooms

Radish and carrot salad with lentils and mushrooms

makes 2 servings

175 g radishes, trimmed

1 carrot, in small dice

175 g mushrooms, quartered

1 small clove garlic, sliced

1 tbsp oil

a sprig of fresh thyme or a pinch of dried thyme

240g cooked lentils, I used a tin!

2 tbsp balsamic vinegar (see above)

1 tsp tamari

salt and pepper

2 tbsp chopped fresh parsley

Preheat the oven to 220 degrees c.

Put half the oil on a small oven tray and pop it in the oven for a few minutes to heat through. Add the carrots and radishes and roast for 25 minutes, giving them a shake halfway through. Remove from the oven and season with a large pinch of salt. Leave to cool and then toss with the parsley.

Heat the rest of the oil in a saucepan on a medium heat and saute the mushrooms and thyme for around 5 minutes, stirring frequently until cooked through and juicy. Add the garlic and cook for another 2 minutes. Remove the thyme sprig and add the lentils, tamari, a pinch of pepper and the balsamic vinegar. Mix it all together well and bubble for a couple of minutes to reduce the liquid a little.

Cool the lentil and mushroom mixture, and then top with the radishes and carrots to serve.

By E.

11 thoughts on “Roasted radish and carrot salad with lentils and mushrooms

  1. Ellie… I love the photo of this and just had to click to see what you’d made (even though I should be somewhere else right now)! I’ve never even thought of roasting radishes! How amazing πŸ™‚ …you keep giving me things to do! πŸ˜› πŸ™‚ ps, bought some capers yesterday and nutritional yeast! πŸ™‚

    Liked by 1 person

    • Oh fantastic! πŸ™‚ I didn’t mention it in the post but roasting the radishes makes them taste a bit more root vegetabley. I’m really looking forward to seeing what you do with the nutritional yeast and capers they are such big flavours!

      Liked by 1 person

      • Oh Ellie.. my capers taste funny even after rinsing loads 😦 I was going to put them in something tonight but I’m not sure that they’re okay! I need you to check them for me! πŸ™‚ Looking forward to roasted radishes!

        Liked by 1 person

      • Oh no! 😦
        ***Ellie scurries off to eat a caper…***
        On their own, mine taste slightly bitter, tangy and ‘green’ if that makes sense! To be honest, Alex isn’t fond of them on their own and prefers them to be chopped before adding them to a dish, whereas I will eat them as is! Maybe try a little bit with something else? I would hate you to have bought something you don’t like! x

        Liked by 1 person

      • I’m sure when I’ve had them before they’ve been a bit bigger, these are smaller than petit pois! Hubby came home and ate one and said what is it!? I almost put them in my millet recipe…then changed my mind at the last minute! I’ll try again… maybe!


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