Several of you mentioned you had never heard of roasting radishes. Me neither. Until I ran across it on line. And had to try it. I rinsed them, cut off both ends, halved them, sprinkled on a bit of olive oil, salt, and pepper, and put them in a 425 degree oven for 15 minutes. Roasting time depends on how big they are and how brown you like them.

The roasting calms down that peppery crunch and turns them into softer, semi-spicy nuggets of goodness with a touch of sweetness.

While I had the oven on I threw the beets in there for roasting too.

I now have 2 jars of deliciousness in my refrigerator that can be added to salads this week.

Last night I topped the red leaf lettuce with roasted beets, red peppers, and mushrooms then got crazy and threw on some dried cranberries. Tonight I used the rest of the romaine and red leaf and added roasted radishes, the left over sauteed sugar snap peas, a sprinkle of Gorgonzola, and some raisins.

These are farmers market salads. Anything goes. Raspberry or balsamic vinaigrette. Whatever you have on hand.

The cauliflower above was roasted after tossing with olive oil, cumin seeds, and a sprinkle of red pepper flakes. Then I tossed it together with some chopped up kale.

I also added 1/2 can of black beans and dressed it with a vinaigrette of olive oil, rice wine vinegar, lime juice, a garlic clove, 1/4 tsp of cumin, 1/4 tsp of salt, and a squeeze of honey. If you add some goat cheese and cashews you won't be sorry.
I hope this is making you want to head to your farmers market this coming weekend and buy stuff you have never tried before and experiment!