Roasted Radishes with Creamy Kefir Green Goddess Dressing

Make the Green Goddess

1. In a blender, combine the kefir, avocado, mixed herbs, garlic, lemon juice, salt and pepper. Blend until smooth. You will need to stop the blender and scrape down the sides a few times.
2. With the blender running, drizzle in the olive oil. Taste the green goddess sauce and adjust the seasoning, if desired. You may wish to increase the salt or add a splash more lemon juice.
3. Transfer the dressing to a small bowl or jar. This green goddess can be prepared up to one day in advance.

Prepare the Radishes

1. Run a few inches of cool water in a sink. Add the radishes and allow to soak for a few minutes. Move them around gently to dislodge any grit in the leaves. Transfer the radishes to a colander and drain briefly.
2. On a clean tea towel, spread the radishes to dry. This will help ensure the leaves will crisp up nicely during the roasting time.

Roast the Radishes

1. Preheat the oven to 425°F. With a sharp paring knife, slice the radishes in half, keeping the leaves attached.
2. Line a rimmed baking sheet with parchment paper. Tumble the radishes onto the sheet. Toss the radishes and leaves lightly with olive oil and season with salt. Arrange the radishes cut side down to facilitate caramelization.
3. Place on the center rack of the oven and roast, shaking the pan once or twice, until tender when pierced with a fork, about 10 minutes.

Plate the Dish

1. Heap a few spoonfuls of dressing onto a serving platter or shallow bowl. Arrange the warm roasted radishes on top of the green goddess.
2. Garnish the dish with sprinkling of flaky sea salt and additional chives, if desired. Serve warm or room temperature.