Roasting makes radishes tender inside, with lightly browned edges, while preserving their mild peppery bite. Served with fresh lemon yogurt, dill and crunchy buckwheat, they make a simple side dish with a variety of textures.
Radishes are usually eaten raw, but heat mellows their flavor and makes the inside juicy and tender. Halve them so they cook quickly and their cut sides make contact with the hot baking sheet. In about fifteen minutes, they’ll brown without turning completely limp. Small radishes are generally ready sooner than large ones: after twelve minutes, test the thickest one with a small knife and give them a few more minutes if needed. Leave some of the greens attached if they’re fresh and firm, but remove any limp leaves.
Radish season in the Netherlands runs mainly from spring through fall. In spring, bunches with their greens are often easy to find; outside the season, you can use regular loose radishes. Choose radishes that feel firm and don’t have wrinkled skins. Greek yogurt makes a thick, creamy base that holds the lemon and olive oil well. If your yogurt is thinner, use a little less lemon juice or let it drain briefly in a sieve lined with a clean cloth.
Buckwheat adds a nutty flavor and a satisfying crunch against the soft radishes and yogurt. Use whole, raw buckwheat groats and toast them in a dry skillet over medium heat. Stir regularly, as the small grains brown quickly. Remove them from the pan as soon as they smell fragrant and have darkened by a few shades; they’ll continue to cook a little in the hot pan. Store-bought toasted buckwheat works too, but check whether it’s already salted before adding extra salt.
Lemon keeps the yogurt lively, while dill adds a fresh, herbal note. Chili oil brings a little warmth at the end; use less or leave it out if you prefer no heat. You can substitute finely chopped parsley for the dill, though the flavor will be less anise-like. Serve the radishes warm over the yogurt to keep the contrast between the cool sauce and warm vegetables. They go well with pan-fried fish, an omelet or a platter of legumes.
For the best texture, sprinkle the buckwheat over the dish just before serving; it will soften over time on the yogurt. Cover leftovers and refrigerate them within two hours, then eat within two days. Store the buckwheat separately and add it at the last moment. The radishes are also good cold, or can be gently reheated, but the yogurt is best served cool or at room temperature.
Preheat the oven to 220 °C. Wash the radishes, pat them dry and halve them lengthwise.
Toss the radishes with 1 tbsp olive oil and ¼ tsp salt. Place them cut-side down on a baking sheet and roast for 12–15 minutes, until browned at the edges and easy to pierce with a small knife.
Meanwhile, toast the buckwheat groats in a dry skillet over medium heat. Stir regularly and cook for 4–6 minutes, until fragrant and lightly browned. Transfer them to a plate to cool.
Stir the yogurt until smooth with the lemon juice, remaining 1 tbsp olive oil and ¼ tsp salt. Stir in the finely chopped dill.
Spread the lemon yogurt over a serving platter. Arrange the warm radishes on top and drizzle with the chili oil. Sprinkle with the toasted buckwheat just before serving.
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