Black Raddish and its Rose — Radis noir et sa rose

Je suis venue vous offrir des roses
I Came To Give You Roses

There are vegetables that we do not buy often, aren’t there? Or when we do, we get home and wonder what on earth we will be doing with them. Or there are vegetables that we do not use because they smell very strongly. Non je vous jure, c’est vrai! (I promise it is true)

I have one vegetable that I love to eat, but the truth is this: it smells! Any time I decide to use it, I need to open the windows because of the smell. When I cook, I don’t smell it, but as soon as I get out of the kitchen and come back, wow, what a suprise that is. It is strong! Such an innocent thing, who would guess its power?
Yet, once it is on the plate, it is a pure pleasure to swallow and savour.

Le radis noir – Black Radish

Maybe like beets, black radish belongs to this family of vegetables that is ignored or loved. But listen to this though if you have doubts about its qualities. This vegetable is very good for you. Not only does it provide a lot of vitamin B and C, calcium, and potassium but it is especially good for your liver as it is known to have cleansing benefits, acting as a stimulant for the digestive process. Maybe these real facts will convince you that you should try it if you have not yet so far. It will admit that its smell might put off a lot of people – every time P. comes home and I have prepared it, I can hear him say “Pouah! What is this smell?” but eh, don’t be a petite nature P.! Black Radish could become your friend. In our house, it is adopted.

There are surely many ways to use this vegetable but just as with beets or celeriac, I like to use it raw in salads, with a nice simple vinaigrette made of 2 Tbsp white balsamic vinegar and 3 Tbsp hazelnut oil. Then it is really up to you to decide how you want to present it. I came up with this idea of presentation a while ago because in my fridge, I had nice fresh slices of Prosciutto and one avocado.

The appetizer is simple, it takes no time to make and is nice to the eye, don’t you think? It is as if you were eating a flower.

Black Raddish and its Rose

You need:

  • 1 black radish
  • 4 slices of prosciutto
  • 1 avocado
  • Drops of lemon juice
  • 2 Tbsp white balsamic vinegar
  • 3 Tbsp hazelnut oil
  • Salt and pepper
  • Chives
  • A dash of paprika salt


  • Start by peeling the black radish and remove any soft part (sometimes inside).
  • Grate it (use a cheese grater or grate it in your food processor)
  • Make a vinaigrette by mixing together salt, pepper, the vinegar and then the oil. Mix with the radish and set aside.
  • Peel your avocado and then cut it in cubes or slices. Squeeze some lemon juice to prevent it from getting dark.
  • Take a mold ring and start by making a layer with the avocado.
  • Top with the black radish. Finish with a slice of prosciutto placed in the shape of a rose.
  • Decorate with chives and paprika salt.
Le coin français
Radis noir et sa rose

Ingrédients :

  • 1 radis noir
  • 4 tranches de prosciutto
  • 1 avocat
  • Un peu de jus de citron
  • 2 càs de vinaigre balsamic blanc
  • 3 càs d’huile de noisette
  • Sel et poivre
  • Ciboulette
  • Pincée de sel de paprika

Étapes :

  • Pelez le radis noir et enlevez toutes les parties plus tendres (parfois au coeur du radis).
  • Rapez-le comme vous raperiez des carottes ou du céléri rave
  • Faites une vinaigrette en mélangeant du sel, du poivre, le vinaigre et l’huile. Mélangez avec le radis et mettez de côté.
  • Pelez l’avocat et coupez-le en cubes ou tranches fines. Arrosez de jus de citron pour éviter qu’il ne noircisse.
  • Prenez un cercle et placez-y une couche d’avocat.
  • Continuez avec le radis noir, puis terminez avec une tranche de prosciutto roulée en forme de rose.
  • Décorez avec de la ciboulette et du sel de paprika.

Posted in Appetizers, Gluten Free, Meat


  1. Now I’ve never heard of black radish and will have to find more information on that vegetable. The composition of ingredients that you have up there is beautiful in its simplicity. I like how you have cayenne? paprika? dusted onto the plate. It’s looking orange-ish on my monitor.

  2. Another lovely dish I would like to taste right now. I never tried black radish, does it taste like horse radish?

  3. Que c’est joli !!
    Je suis toujours en admiration devant tes photos …. quelle lumière, quelles couleurs !!
    En tout cas, j’ai bien envie d’essayer le radis noir, et de le “sentir” ; – ))

  4. Looks and sounds lovely, as usual. I’m in awe of how often you post, considering everything you do looks so wonderfully appealing.

  5. Looks and sounds lovely, as usual. I’m in awe of how often you post, considering everything you do looks so wonderfully appealing.

  6. Bonjour Béa,
    Justement, je plante des radis noirs au jardin cette année. Je note cette belle concoction…

  7. Bea, that’s BEAutiful! I’ve never heard of black radish. Like you, I too love radish, but don’t like it’s strong smell. I find that mixing it with fresh ginger helps a lot.

    Coincidentally I blogged about radish yesterday too!! I made a kind of stuffed indian bread that acts as a good foil for the strong radish smell.

    As usual, fabulous pictures and innovative recipes!


  8. grâce à Relly j’arrive dans ce superbe coin de blog !
    Mon mari aime beaucoup le radis, je vais lui faire plaisir avec ta sublimissime recette !!
    thank’s a lot, will be back very soon :-))

  9. Gorgeous as usual! I’ve never had black radish, but now I’ll look for it. Isn’t it wonderful to find a vegetable you’ve never tried?

  10. I love radish in one Phil.. dish “sinigang” and i replace the white one with this blackradish. Good idea, i will make as an “apperitif” when my in laws come and visit us.. they love the black radish. thanks!

  11. Béa, it would be so hard to eat your beautiful artwork — but it does look scrumptious!

  12. Rowena,
    Thanks for your sharp eyes. I had added paprika and forgot to add it in the list, done now!;-) This vegetable is really lovely. Strong! Do you like horseradish? Less strong but same family!

    Gracianne, it is less strong than horseradish, but same family.

    Papilles, yes you are right, they (avocado and radish) really complement each other!

    Anne, oui, je le prefere a la version cuite!

    Merci Sali! Oui ca va sentir 😉

    Eggy, thanks for your sweet note. I guess I am pretty active for sure!

    Zoubida, lucky you, my vegetable garden is so small, how big is yours??

    Saffron Hut, ah nice, I will go and check your posts! Thanks for the tip. I would not have thought about ginger to help with the smell. I wonder why that is!

    Brigitte, merci!

    Catherine, yes I agree. I love myself ot discover new vegetables. I love the use you make of squashes!

    Relly, ah nice, what is your recipe? On your blog?

    Bron, oh you should definitelt try it. I am sure you would enjoy it!

    Cath, thank you!

  13. J’aime beaucoup le radis noir moi aussi. Très belle façon de le préparer ! Je note, je note… je crois que toutes tes recettes sont plus ou moins sauvegardées dans mon ordinateur…

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