A watermelon radish is, on first glance, a plain greenish-white root. But slice it open and it reveals a stunning fuchsia interior. They're also known as red-meat or beauty-heart radishes, and you can find seeds at Kitazawa Seed Company (kitazawaseed.com). Roasting radishes gives them a smooth texture and sweet, earthy flavor similar to that of roasted turnips.
1 pound watermelon radishes, trimmed
3 tablespoons olive oil, divided
1 teaspoon coarse sea salt
How to Make It
Preheat oven to 375°. Cut radishes into wedges. Mix with 2 tbsp. oil and put in a 2-qt. baking dish. Roast radishes, stirring occasionally, until fork tender, about 1 hour. Drizzle with remaining 1 tbsp. oil and sprinkle with sea salt.