WATERMELON RADISH WITH HERBED TAHINI SAUCE

Name: Watermelon Radish with Herbed Tahini Sauce
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 4 cups watermelon radishes (see notes); 2 tablespoons olive oil; 1/4 teaspoon fine sea salt; 1/4 teaspoon black pepper; 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

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

March 22, 2017

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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.

Yield: 4 servings