Radishes star in Chef Wes’ roasted beet and chicken salad recipe

Radishes, a crunchy crucifer packed with vitamins and nutrients, are grown in gardens at many Endeavor Health hospitals. One of the earliest veggies to pop up each spring, the radish is the first star ingredient in our new recipe series.

This summer, we're doing our own take on farm-to-table with Endeavor Health's Garden to Café recipe series. We invited our hospital chefs to create healthy, original dishes featuring vegetables grown in our hospital gardens to serve in our cafés.

Each month this June through September, an Endeavor Health top chef will create an original recipe starring one healthy veggie harvested in our gardens. Not going to one of our cafeterias? You can make these farm-fresh dishes in your own kitchen, too!

For our inaugural recipe, we asked Chef Wes Lieberher, system executive chef at Endeavor Health, to create an original salad for this Garden to Café series.

Chef Wes is a veteran of the culinary world, and has been featured on several cooking shows, including Guy Fieri's Diners, Drive-Ins and Dives on Food Network, which featured his work at Beer Belly, a restaurant he helped open in Los Angeles. He appeared on Superchef Grudge Match on Food Network and ABC's The Taste.

"I love radishes, but not a lot of people do," Chef Wes said. "People don't like them because they're so earthy. The biggest mistake with radishes is people cut them too thick. I think radishes are so much better when they're thin sliced. And I always marinate radishes. It's nice to have a little sweetness there."

This sweet preparation is put to delicious use in Lieberher's original recipe for our healthy series: Marinated Radish, Roasted Beet & Chicken Salad. The dish is on the menu in Endeavor Health hospital cafés every Thursday throughout June this summer.