DIAKON: Cooked, daikon is delicious seasoned with cumin, cilantro or curry. And raw, it is simply delicious with salt, as are red radishes.
PAN FRIED: http://allrecipes.com/Recipe/pan-fried-daikon-cake/detail.aspx
You can use them like you do fresh dill. They’re milder and subtler. add them at the last minute to sauces for fish, seafood and even potatoes. For example, heat olive oil, lemon juice, snipped fennel fronds and, optionally, capers and green olives until just warmed through, and spoon over roasted, grilled or steamed salmon.
BTW, don’t throw away the stalks. Dry them instead. You can throw them on the fire when grilling sea bass or other Mediterranean whole fish or use them as a bed for roasting fish that you finish by flambÃ©eing with a little Pernod. In both cases, they perfume the fish with a delicate anise flavour.
buttered beets with herbs: http://www.epicurious.com/recipes/food/views/Buttered-Beets-with-Spring-Herbs-3190
BEET SALAD: Russian Beet Salad
6 medium beets
3 tbsp. raw apple cider vinegar
4 tbsp. extra virgin olive oil
1 tbsp. orange juice
pinch of sea salt
pinch of cayenne pepper
1 tsp. caraway seeds
pinch of cloves
pinch of cinnamon
1/2 tsp. finely grated lemon peel
1/2 tsp. finely grated orange peel
lettuce leaves, for garnish
Bake beets at 350 degrees about 1 hour or until tender. Peel and chop finely. Mix remaining ingredients in a bowl, toss with beets and refrigerate several hours. Serve on lettuce leaves.