Salted Radish Butter with Honey

Given the pungent nature of our purple radish microgreens, I typically use them as a stand-in for daikon radishes in Asian recipes. I am SO excited to share a completely different flavor profile with this recipe. It’s so simple, and all the ingredients perfectly complement each other. It’s savory, salty, fatty, and sweet. I can’t wait for you to try this.

Prep time: 10 min
Serves 2-4

Ingredients:

• 2 oz salted butter, room temperature

• 1/3 cup loosely packed purple radish microgreens, rinsed and finely chopped

• A pinch of flakey salt, about 1/8 tsp

• A drizzle or dab of honey per serving

• Great bread or crackers

In a flat-bottomed bowl or container, mash and spread out the salted butter. Gently fold in the purple radish microgreens and salt until everything is evenly combined, being careful not to overly mix or smear the microgreens.

Spread the butter mixture over some great bread or crackers and add honey to taste. We used some honeycomb, which added even more color and texture.

I’m sure you can refrigerate or freeze this compound butter for later, though we easily ate it all in one sitting.