Roasted Radish Fennel and Endive Salad on Beet Hummus
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Roasted Radish, Fennel, and Endive Salad on Beet Hummus is a true showstopper.
Don’t like radishes? I totally get it! I didn’t either for a long time. They are bitter. And kind of spicy, and not in a good way. Then I tried them roasted. Wow, talk about a game changer. Roasting radishes takes the sting off of them, mellowing their flavor to just mildly sharp. It also alters their texture, giving them mouthfeel that more closely resembles a turnip. Of course, they still have a little bite, which means they play well with sweeter veggies, like the shaved fennel in this salad and the beet hummus, which anchors this beautiful plate.
Whether you’re serving it as a light lunch, a stunning starter, or a side dish that steals the spotlight, this recipe is proof that radishes deserve a second chance. Plus, I’ll walk you through the great chickpea skin debate, so you can decide for yourself whether it’s worth the extra step when making hummus.
While I will never turn my nose at classic hummus, lately I’ve really been enjoying flavor variations such as this glorious beet hummus. It is slightly sweet, earthy and complex. It is the perfect base for salads, yet perfect simply served with warm pita.
But before we get into the recipe, let’s address the elephant in the room- the great chickpea skin debate. Some swear by removing the skins for a smoother, creamier texture, while others argue that it’s an unnecessary step that complicates the hummus-making process.
Those in favor claim that removing chickpea skins creates a smoother, creamier texture in your hummus and allows the flavors of the other ingredients to better shine through. Those opposed argue that removing chickpea skins is tedious and time-consuming, and depletes them of valuable nutrients and fiber.
Whether to remove chickpea skins for hummus ultimately boils down to your own taste preferences and willingness to put in the extra effort. I personally don’t think it is essential and only do it about half the time. Nonetheless, my method for removing the skins from the chickpeas is below, should you decide to give it a try.
Ingredients
3 medium beets
5 tbsp extra virgin olive oil, divided
Kosher salt
freshly ground black pepper
16 gumball sized radishes, greens removed
1 1/2 cups (a 15. oz. can) chickpeas, drained and rinsed* (see note for instructions on how to remove chickpea skins- this is entirely optional)
1 1/2 tbsp tahini
1 tbsp seasoned rice vinegar
1 garlic clove, peeled
ice water
1 1/2 tsp baking soda (you will only need this if removing the chickpea skins)
3 Belgian endives
1 small fennel bulb
2 oz. crumbled Feta (I prefer Sheep’s milk)
1/4 cup fresh dill, coarsley chopped
Directions
- Preheat oven to 400° (F). Peel and quarter the beets, then place on a 12-inch (30 cm) piece of aluminum foil. Drizzle 1 tbsp olive oil onto the beets, then season lightly with Kosher salt and black pepper. Wrap the beets tightly with the foil then place on a small sheet pan. Place the beets on the middle rack in oven and roast until tender, about 1 hour, but cook time depends on size. Beets are tender when they can easily be pierced by a fork.
- When the beets are cool enough to handle, add them to the work bowl of your food processor with the drained chickpeas, garlic clove, tahini, 1 tbsp rice vinegar and 2 tbsp olive oil. Process until smooth. If needed, add ice water, 1 tbsp at a time, until the hummus is your desired consistency. Process for 3-5 minutes to aerate hummus and make the texture smooth. Season to taste.
- Slice the endives and add them to a medium bowl. Shave the fennel thinly using a mandoline slicer (strongly recommend using a cut glove as well) and add to the bowl with the endives. Add the roasted radishes, remaining 1 tbsp of olive oil and 1/2 tbsp seasoned rice vinegar to bowl. Add the dill and Feta cheese, then toss, seasoning to taste.
- Divide the hummus between two plates and spread evenly into a circle. Divide the salad between the plates, serving atop the hummus.
- *To Remove Chickpea Skins (this is an optional step, as noted)
- PLEASE NOTE THAT IF YOU SKIN CHICKPEAS, YOU WILL NEED MORE THAN ONE CAN BECAUSE SKINNING REDUCES YIELD. YOU WILL STILL NEED 1 1/2 CUPS OF CHICKPEAS FOR THE ABOVE RECIPE, MEASURED AFTER SKINNING.
Combine 2 cups cooked chickpeas (canned or cooked from dry, drained but still moist) and 1 1/2 tsp baking soda in a small saucepan or skillet. Stir continuously over medium heat until the chickpeas are uniformly hot. Stir for another minute. Transfer the chickpeas to a large bowl with cold water, and rub gently with your fingers. The chickpea skins should slip off easily and float to the top of the water. After about 4-5 minutes of rubbing, appx. 80% of the skins will be removed, but keep going if you want to remove them all. To remove the skins from the water, swirl the water in the bowl so the skins rise to the top then, either: 1) pour the water with the skins into the sink (taking care not to discard any chickpeas) and refill bowl with cold water; or 2) skim off with a strainer.
Sarah Faris: The salad Whisperer
Sarah is a classically trained chef and Mom whose passion is spreading the gospel of salad. A native New Yorker, she now calls Miami, FL home.
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