Herby Summer Turnips & Radishes with Ricotta Spread

A relaxed yet elegant summer dish, perfect for sharing—warm roasted radishes and turnips tossed in tarragon-flecked garlic scape butter, layered over a lemony ricotta-yogurt spread with a hint of Aleppo pepper. Served with toasty Turkish bread or pita for scooping, it’s fresh, flavorful, and made for sunny days.

Serves: 4 (as a starter or light lunch) Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes

Ingredients

For the vegetables:

• 2 cups small summer turnips, quartered 

• 2 cups radishes, halved or quartered if large (save any fresh radish greens!)

• 1½ tbsp olive oil

• Salt and black pepper, to taste

Garlic Scape-Tarragon Butter:

• 4 tbsp unsalted butter, softened

• 1- 2 garlic scapes, finely chopped (about 2 tbsp)

• 1 tbsp fresh tarragon, chopped

• Zest of ½ lemon

• Flaky sea salt, small pinch

For the ricotta spread:

• ¾ cup ricotta

• ¼ cup plain Greek yogurt

• Zest and juice of ½ lemon

• Generous pinch of salt

• Aleppo pepper, to taste

To serve:

• Warm Turkish bread or pita, brushed with olive oil, sprinkled with sea salt and Aleppo pepper, and toasted

• Optional garnish: extra lemon zest, fresh tarragon, a drizzle of olive oil or chili oil

Instructions

1. Make the garlic scape butter In a small bowl, mash together the softened butter, garlic scapes, tarragon, lemon zest, and a pinch of flaky salt. Set aside. (Can be made up to 2 days ahead and refrigerated.)

2. Roast the vegetables Preheat the oven to 425°F (220°C). Toss radishes and turnips with olive oil, salt, and pepper. Spread cut side down on a parchment-lined baking sheet. Roast for 20–25 minutes, flipping once, until golden and tender.

3. Roast the radish greens (optional but delicious!)

If your radishes come with fresh greens, wash and dry them thoroughly. Toss with a light drizzle of olive oil and a pinch of salt. In the final 8–10 minutes of roasting the vegetables, scatter the greens on a second tray or a free corner of the pan. Roast until crisp like kale chips! 

4. Make the ricotta spread In a bowl, whip together ricotta, Greek yogurt, lemon juice and zest, salt, and Aleppo pepper until smooth and creamy. Taste and adjust seasoning. Chill until ready to use.

5. Finish the vegetablesWhile still warm, toss the roasted vegetables with the garlic scape-tarragon butter until evenly coated, you can always throw back in the oven for another 2-3 minutes. 

6. Assemble the dish Spoon the ricotta spread onto a serving platter and swirl into a loose base. Pile the warm, buttered vegetables on top. Garnish with lemon zest, tarragon leaves, and a sprinkle of Aleppo pepper.

7. Serve Serve immediately with toasted Turkish bread or pita. Add a light drizzle of olive oil or chili oil if desired.

Note: If you have labneh on hand, it makes a great substitute—rich, tangy, and ready to use without needing the extra yogurt or lemon.

This dish works wonderfully as a light, shareable starter served with toasted Turkish bread or pita for scooping. It also makes a beautiful, flavorful side dish. Pair it with grilled chicken, seared fish, or a simple grain salad to create a well-rounded meal. Fresh herbs, a drizzle of good olive oil, or a sprinkle of toasted nuts or seeds can add extra texture and brightness.

Variation: Carrots & Fennel 

Why not try roasting carrots and fennel instead? Their natural sweetness makes this version more suited as a side dish rather than a dip. Serve alongside grilled meats, fish, or a hearty grain salad for a deliciously balanced meal.

For the vegetables:

• 2 small fennel bulbs, trimmed and cut into thick wedges (reserve some fronds for garnish)

• 3 medium carrots, peeled and cut on a diagonal into ½-inch slices

• 1½ tbsp olive oil

• Salt and black pepper, to taste

Roasting Instructions Update:

2. Roast the vegetables Preheat the oven to 425°F (220°C). Toss fennel and carrots with olive oil, salt, and pepper. Spread in a single layer on a parchment-lined baking sheet. Roast for 25–30 minutes, flipping once, until golden and tender with caramelized edges.

If serving as a side dish: Follow the same plating steps as above—spread the ricotta mixture or labneh on the base of a serving plate, pile the warm vegetables on top, and finish with garnish. 

Recipe Creation and Photos by Erin Girard