Ingredients
Roasted Radishes and Potatoes
- 1 bunch (250 grams) radishes
- 10 ounces (300 grams) baby potatoes
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- kosher salt to taste
- microgreens (optional) for serving
Creamy Dill Kefir Dressing
- ½ cup (120 ml) plain kefir
- ⅓ cup (50 grams) feta cheese, crumbled
- 1 clove garlic
- 2 tablespoons fresh dill
- kosher salt to taste
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Rinse the potatoes and radishes and cut into halves (or quarters if they’re on the larger side).
- Toss the veggies with the olive oil, garlic powder, salt and pepper and place on the baking sheet. Roast for 25-30 minutes or until slightly golden.
- While the radishes and potatoes are roasting, make the dressing. Add all ingredients for the dressing to a blender or food processor and process until smooth.
- Serve the potatoes and radishes on a bed of microgreens (if desired) and top with kefir dressing.