WATERMELON RADISH WITH HERBED TAHINI SAUCE

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

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

Ingredients

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

Instructions

  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.

Notes

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

Recommended Products

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© Sher Castellano
Category: sides


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

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Comments

  2. I am looking forward to eating fresh tomatoes from the garden! Love this recipe and cannot wait to try it.

  3. This recipe looks delicious! I love Andrea’s blog and would love to cook through her book. I’m looking forward to eating the beets and carrots I’m growing in my garden.

  4. I love spring vegetables and to be honest, this recipe is making me want to try radishes!

  5. Asparagus! I actually have a really hard time finding watermelon radishes here in Ohio even though I love them.

  7. This is so great, I follow both of you already and have been dreaming of radishes actually and a better green/herby tahini! Thanks for sharing this.

  8. This is brilliant! I’ve poached radishes but never roasted them and can’t wait to try this – looks so good. I’ve been maintaining a seasonal focus in my cooking to the extent possible here in the north and so excited to dive into Andrea’s book! Can’t wait to get my hands on local rhubarb (and asparagus is a close second).

  10. Louisiana strawberries get all the heart eyes – they’re magic I swear! So happy to have them for as long (or as little) as they’re here. Andrea’s book is one I’ve been coveting on Instagram for forever, so happy to see it in its glory.

  11. Arugula is my number one veg and it’s been difficult to find decent arugula for months, so I’m hoping that changes with the spring weather. Andrea’s blog is great and I love the concept for her book.

  13. I’ll have to wait until summer, but fresh and simple grilled corn on the cob is what I’m really dreaming of! Sweet snap peas are tiding me over however.

  14. Mmm, that tahini sauce is the most beautiful add to these perfect radishes! How gorgeous! Asparagus is for me the symbol of spring, so can’t wait to get some and make some soup! Thanks for this giveaway, Sherrie!

  15. When it’s springtime, I immediately crave ramps! They’re available for only a short time, so when I can find them at the farmers’ market, I buy as much as possible and eat them at nearly every meal. Yum!

  16. I’m definitely going to try this. And I am most looking forward to nettles and early spinach.

  17. I am most looking forward to the cute, sweet farmers market strawberries! But this recipe looks incredible. I love watermelon radishes (mostly for their beauty, I’ll admit) and I can’t wait to try it.

  18. I love watermelon radishes! They are just so beautiful and surprising. I’ve never actually roasted or heated radishes at all in fact. I am excited to try this. And that sauce sounds divine. I am most looking forward to peas this spring. I eat them in everything and grab them up by giant handfuls at the grocery store and farmer’s market. Very excited!

  19. Tomatoes! There’s nothing better than a fresh tomato from the garden. I love to eat them with slices of avocado and some basil.

  21. OMG, that tahini sauce with the deep colors of the roasted radishes – luscious! Local asparagus is my spring craving. I eat copious amounts. Steamed, as soup, pureed into a sauce over grains or potatoes. Yummy!

  24. I can’t wait for berries. I live in California so I’ve had some spring produce for a while but good berries are what I miss most.

  26. As an organic vegetable farmer just starting out, I’ve been admiring Andrea’s ability to transform seasonal, sometimes unusual produce into beautiful, accessible recipes for customers. This time of year I’m most looking forward to the first snap pea harvest, my favorite snack in the field!

  28. I can’t wait for beautiful asparagus to come out! I love watermelon radish on top of avocado toast, I can’t wait to try this recipe now too. Thank you for sharing and fingers crossed for the giveaway!

  29. This dish is beautiful! And yay for a contest. I’ve been drooling over Andrea’s cookbook. As far as spring veggies, I snagged the last two bunches of asparagus at my grocery store this week! I love when it’s plentiful around Easter because the price comes down. I usually bake it tossed with olive oil, salt, pepper and minced garlic. Sometimes we eat it by itself, but this week I served it atop cheesy polenta with buttery sautéed mushrooms. Yum!

  30. Can’t wait to cook some sunchokes and asapragus! Just a few more months until stone fruit!

  32. Oh, isn’t is so exciting! I put in my first real garden last year, after a few years of living in condos. And it was great but I ran out of a lot of things while struggling with timing and the best way to cook some other harvests. Really looking forward to taking a look at Andrea’s ideas.

  34. I’m super excited to eat tomatoes from my mom’s garden! She dishes up the dirt too.

  36. Oh my goodness, I can’t wait to try this. Radishes have recently become a staple around here. A little butter and salt. Or a dollop of hummus. Yum! I was just thinking the other day that I have to look for watermelon radishes. They are so beautiful.

  37. I’m looking forward to fresh asparagus from our garden. It starts coming up the end of March/early April, so everyday I am out there looking to see if I can find any coming up. None so far, but soon!

  38. I just adored Andrea’s blog and work. I bet her book is wonderful. These radishes are such lookers and that sauce – spoon licking good. My favorite spring veggie is asparagus, although radishes are a close second!

  40. I love using all of the foraged wild edibles I find in spring! Every walk is like a treasure hunt. Watermelon radishes are a favorite of mine as well. I can’t wait to try this recipe out.

  42. Roasting radishes is such a good idea. We tend to add radishes to big mixed winter veg roasts, and the sauce sounds like a fantastic way to add some zing. This spring I’m most looking forward to eating something I’ve already been lucky enough to get once – fresh asparagus. Thanks for the giveaway opportunity!

  45. I love fresh peas! Sometimes they don’t make it out of the garden. They would be brilliant with this herbed tahini sauce.

  46. Asparagus! Wrapped in prosciutto with some chilled white wine – delicious. Hello from Toronto!

  48. Oh wild edibles, yes yes yes! I have these wild chives that grow in my front yard. Sometimes I chop them into salads.

  49. Yes ramps! I miss ramps so much! They were abundant in the spring back east, but since moving to the Midwest they are really, really hard to come by. Enjoy extra this spring for me.

  50. 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.

  51. 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.

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

  53. 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.

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