Let me start this off by saying I am a fervent radish hater. I want to like their candy colored gems and bushy green tops so much...but I have been scorned by many a radish. Too peppery. Too spicy. Until this batch of radishes and this recipe, that is.
With a base of aromatic rye bread, a swatch of dijon mustard and layers of thinly sliced roast beef and radishes, this healthy hostess appetizer round is gorgeous and the perfect palate pleaser. The crisp radishes mimic a traditional horseradish addition to the roast beef, but they also add fiber. And you just can not have too much fiber in my nutrition book.
Radish and Roast Beef Appetizer Rounds
- Radishes, thinly sliced
- Roast beef, thinly sliced
- Rye bread, toasted and cut into rounds
- Dijon mustard
- micro greens (these are radish micro greens)
Directions: Toast sliced rye bread and cut into rounds with a metal cookie cutter. Dab a small spoonful of dijon mustard onto the bread and fold sliced roast beef onto the round. Top with radishes and microgreens.
I need to have a proud plant momma moment here. See the microgreens? They are from the same radish seeds I planted the other week. Major money saver. Wegmans would charge me an arm and a leg.
What do you think about radishes? How do you eat them?
Dietitian Nutritionist and cookbook author sharing flavor-forward recipes and simplified science-driven wellness.