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dishing up the dirt cook book

My heart exploded the first time I saw a watermelon radish. Mother Nature sure is responsible for some pretty incredible things. In my humble opinion, watermelon radishes are one of the most beautiful vegetables the Earth has offered us. And any watermelon radish recipe makes my heart happy. 

But before we talk about this watermelon radish recipe, let’s talk about my friend Andrea Bemis. Andrea is a badass organic farmer from the Pacific Northwest. And she wrote a cookbook called Dishing Up the Dirt: Simple Recipes for Cooking Through The Seasons and I love it. 

One of things I love so much about Andrea’s work is the loving energy she puts into everything she does. With every story, image and recipe, she leaves a little piece of her heart with you. Her work is a perfect mix of vibrant romanticism and grueling hard labor. I am immensely in awe of all that she does to contribute to this world.

When I think of Andrea I think of radishes. Because she makes humble food come alive. As I comb through her book I notice radishes popping up in every chapter. From the introduction image of her smiling while holding a freshly picked bundle to the delicate garnishes sprinkled in the dishes throughout each chapter. 

I’m giving away a copy of Andrea’s book to one of you lucky readers. To enter – leave a comment below about what spring vegetable you’re most looking forward to. I’ll choose a winner at random on March 31st at noon Central and notify that winner by email. Contest is open to readers in the United States and Canada.

The best way to eat watermelon radishes.

When raw, watermelon radishes can be harsh and spicy. Beyond those groovy colors they often lacks a certain amount of chill. So what’s the best way to eat watermelon radishes? Roasted that’s how.  

This roasted watermelon radish recipe, or any cooked radish recipe for that matter, totally mellows in the oven. If you’ve never tried cooking a radish, please do. I think you’d be really surprised at their transformative nature. When cooked, radishes become soft and juicy, and ambrosial and delicate. Roasted watermelon radishes are a staple in my home, and especially in the spring and fall when they’re abundant.

I served these roasted watermelon radishes with a generous dose of Andrea’s herbed tahini sauce that is from her book. This sauce is one of those recipes that goes with everything. And a recipe you should have on hand at all times.

herbed tahini sauce in a blender

watermelon radishes sliced on sheet pan

roasted watermelon radishes on a plate

roasted watermelon radishes with green sauce

Yield: 4 servings

Watermelon Radish with Herbed Tahini Sauce

roasted watermelon radishes with green sauce

Watermelon radish served with herbed tahini sauce. A vegan, low-carb watermelon radish recipe that magically transforms in the oven.

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes


Radish Ingredients

  • 4 cups watermelon radishes (see notes)
  • 2 tablespoons olive oil
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon black pepper

Sauce Ingredients

  • 1/4 cup tahini
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 clove garlic, minced
  • 2 tablespoons chives (more to garnish)
  • 1/4 cup fresh mint
  • 1/4 cup fresh dill
  • 1/3 cup fresh parsley
  • 1/2 cup filtered water
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon black pepper


  1. Preheat the oven to 400 degrees and line a sheet pan with parchment paper.
  2. Wash and dry the watermelon radishes and slice them with mandoline or sharp knife in 1/8-inch medallions. Then cut the medallions into half moons.
  3. In a mixing bowl toss the watermelon radishes with the olive oil, salt and pepper.
  4. Spread them onto the lined sheet pan and roast for 10 minutes. Remove from the oven, flip the radishes and roast for 10 minutes more. 
  5. Meanwhile prepare the sauce by combining the tahini, olive oil, lemon juice, garlic, chives, mint, dill, parsley, water, salt and pepper in a blender or food processor and pulse until very smooth. Add more water if needed to reach your desired consistency.
  6. Spread a thin layer of sauce on each plate and top with the roasted radishes, a sprinkle of chives and a pinch of salt and pepper if desired.


If you cannot source watermelon radishes, any variety of radishes can be used. 

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This giveaway is closed. Thank you Harper Wave for gifting me an advance copy of Dishing Up the Dirt.


Saturday 12th of August 2017

I love the color. Looks gorgeous. Such a creative recipe, I love it.


Friday 7th of April 2017

Do you eat the radishes hot or cold for this dish? I feel like either would be great, but I just wanted to know how you prepared it.


Thursday 13th of April 2017

Hi Brooke - either one works great. I like to eat them fresh out of the oven though.


Thursday 30th of March 2017

This dish is absolutely gorgeous, Sherrie! I love Andrea's blog, and I can't wait to check out her cookbook.


Wednesday 29th of March 2017

I'm looking forward to everything! I live in Vermont, so the long winter just makes me want greens and tomatoes and berries and more.


Tuesday 28th of March 2017

This is one of the prettiest spring dishes ever! And I am looking forward to using rhubarb! Which although is a vegetable, would probably get sweetened and baked into a pie with some berries.

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