Roasted Radishes with Burrata and Arugula Pesto

5 from 1 vote

Roasted Radishes with Burrata and Arugula Pesto

Roasted Radishes with Burrata and Arugula Pesto is the perfect summer appetizer! Tender radishes are roasted with olive oil then served with fresh burrata and a spicy arugula pesto. This impressive salad takes 35 minutes to make and it’s perfect whenever you need something quick, easy and delicious to serve! Enjoy with Sheet Pan Harissa Chicken for dinner.

Prep Time15

Cook Time20

Total Time35

Course: Appetizer, Salad

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: servings

Author: Adrianna Adarme

Cost: $10

Equipment

1 Small baking dish or baking sheet
1 blender or food processor
1 Chef's Knife

Ingredients

Radishes:

1 bunch of radishes trimmed and quartered
1 tablespoon of olive oil
Salt
Pepper

Pesto:

2 cups fresh arugula leaves
1/2 cup Italian parsley leaves
1/2 cup walnuts
6 tablespoons olive oil
1 teaspoon lemon zest
2 tablespoons lemon juice from about 1/2 large lemon
2 tablespoons minced shallot from about 1/2 shallot
1/2 teaspoon salt plus more to taste

Instructions

To Roast the Radishes:

1 ball of fresh burrata (about 3 ounces) cheese (if you can’t find burrata, fresh mozzarella would also be delicious)
Preheat oven to 400 degrees F. In a small baking dish or baking sheet, add the radishes. Drizzle with olive oil and sprinkle with salt and pepper. Toss together until evenly coated. Transfer to the oven to roast for 20 minutes, until slightly softened and until some of the edges have turned light golden brown. (We still want them to have a bite so no roasting for too long!)

To Make the Pesto:

Meanwhile, in a blender or food processor, add the arugula, parsley, walnuts, olive oil, lemon zest, lemon juice, shallot and salt. Pulse until very smooth, scraping down the sides of the blender as needed. Give it a taste and adjust the salt. I added a few pinches more of salt.

To assemble:

Slice a ball of burrata down the center and open it up like hoagie roll (this was the best analogy I could think of, sorry!) and place it in the center of a shallow set bowl or plate. Spoon the roasted radishes atop the cheese. OR, psychotically arrange them neatly like I did. Top with dollops of pesto and add a few pinches of salt and freshly ground pepper.

Notes

Tips and Tricks

Don’t overcook the radishes. You want them to still have some bite. Just cook the radishes until they are slightly softened and lightly golden brown.
Can’t find burrata? Fresh mozzarella can be used instead!
Other serving ideas. You can serve the radishes with a squeeze of lemon or use store bought basil pesto instead of this homemade arugula pesto. Add the radishes to a grain bowl or spring-inspired bean salad.

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