With Food + Love by Sher Castellano

Simple, seasonal, plant-based recipes.

WATERMELON RADISH WITH HERBED TAHINI SAUCE

Watermelon radish served with herbed tahini sauce. Roasted watermelon radishes magically transform in the oven as an easy, low-carb side dish.
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My heart exploded into a million little pieces the first time I saw a watermelon radish. That pink, and that green rim. My goodness mother nature is responsible for some pretty incredible things. The watermelon radish is one of the most beautiful vegetables, but it is also harsh and spicy. Beyond those groovy colors it lacks a certain amount of chill.

But when you roast a watermelon radish it magically transforms.  If you are apprehensive about raw radishes, then please start roasting them. Roasted watermelon radishes {or any radish for that matter} totally mellow in that heat. Their texture becomes soft and juicy. And their neutral cruciferous undertones rise to the surface. Roasted watermelon radishes are a staple in my home. Especially in the spring when they’re abundant.

And as a gardener, I’ve found that radishes are some of the easiest veg to grow.

You sow them directly.

Few pests will bother them.

They grow really fast!

My dear friend Andrea Bemis, a badass farmer and food blogger from the Pacific Northwest wrote a cookbook. Dishing Up the Dirt: Simple Recipes for Cooking Through The Seasons, a book I’ve been anticipating for some time now. And it is finally here. Rejoice!

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 this perfect mix of vibrant romanticism, and grueling hard labor. I am immensely in awe of all that she does to contribute to this world. Both virtually and environmentally.

When I think of Andrea, I think of radishes. Because she makes humble food come alive. And as I comb through her book, I notice radishes popping up everywhere. From the introduction image of her smiling holding a freshly picked bundle with farmer fingernails covered in dirt. To the delicate garnishes sprinkled in the dishes throughout each chapter.

Like Andrea, radishes are to be loved and celebrated. I dressed these babes with a generous dose of her herbed tahini sauce. This sauce is one of those recipes that goes with everything. A recipe you should have on hand at all times.

I’m giving away a copy of Dishing Up the Dirt to one of you lucky readers! To enter make sure you are following me and Andrea on Instagram, and then leave me a comment below. Tell us what vegetables you are most looking forward to eating this spring. I’ll choose a winner at random on March 31st at noon Central, and notify the winner by email. Contest is open to readers in the United States and Canada.

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Watermelon Radish with Herbed Tahini Sauce

This herbed tahini sauce recipe is exactly how it appears in Dishing Up the Dirt except I used mint instead of basil because that is what I had on hand. Store extra sauce in an airtight container in the refrigerator for up to 5 days. If you cannot find watermelon radishes any variety will do. MACROS: 3 grams net carbs, 18 grams of fat, 3 grams of fiber, 2 grams of protein
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 small plates

Ingredients

  • 4 cups watermelon radishes sliced or quartered {see notes}
  • 1/4 cup olive oil divided
  • 1 clove garlic minced
  • 1 scallion diced
  • 1/4 cup tahini
  • 2 tablespoons lemon juice
  • 1/4 cup mint {or basil}
  • 1/4 cup dill
  • 1/4 cup parsley
  • 1/8 teaspoon crushed red pepper
  • 1/2 cup filtered water
  • sea salt to taste
  • black pepper to taste
  • chives to garnish

Instructions

  • Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
  • Toss the watermelon radishes in 2 tablespoons of olive oil, season with salt and pepper and combine well. Lay them in an even layer on the baking sheet and roast for 20 minutes, flipping halfway through.
  • Meanwhile prepared the herbed tahini sauce by combining the last 2 tablespoons olive oil and the garlic, scallion, tahini, lemon juice, mint, dill, parsley, crushed red pepper, water and a pinch of salt and pepper in a blender or food processor and process until smooth. Add more water if needed to reach your desired thickness.
  • Spread a thin layer of sauce on each plate and top with the roasted radishes, chives and more black pepper.

Notes

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

More radish recipes you will love.

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This giveaway is closed.

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

Comments

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

    Reply

  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.

    Reply

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

    Reply

  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.

    Reply

  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).

    Reply

  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.

    Reply

  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.

    Reply

  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.

    Reply

  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!

    Reply

  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!

    Reply

    • 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.

      Reply

  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.

    Reply

  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! xoxo

    Reply

  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.

    Reply

  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!

    Reply

  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.

    Reply

  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!

    Reply

  29. 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!

    Reply

  30. 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!

    Reply

  33. 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.

    Reply

  37. 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.

    Reply

  38. 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!

    Reply

  39. 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!

    Reply

  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.

    Reply

  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!

    Reply

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

    Reply

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

    Reply

  47. 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.

    Reply

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

    Reply

  50. 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.

    Reply

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