There’s something compelling about a black radish. It almost looks as if the exterior has been rubbed with coal. For a few years now, I have bought these radishes at the market and peeled and sliced them into a variety of preparations. The radish is surprisingly meaty and very radishy. They’re not particularly spicy but they have a mustardy heat and a great meaty texture. My colleague, Ian Halbwachs, roasted some whole (skin and all) in the oven until tender. I bit into the radish as is. Delicious. Because this particular radish resembles a turnip, it’s definitely better suited for roasting whole or added in places where a hefty (but light) texture is needed. I almost like them better roasted. When you buy them, make sure they feel firm and heavy in your hand. They’re also loaded with folic acid and potassium, which makes them even cooler.