Delicious Roast Radish and Carrot Salad with Radish Top Chimichurri dressing for a low waste recipe to get the most your of your harvest. Roast Radish is just something else! They are sweet, juicy, and delicious additions to a roast veggie salad. Radish are a quick crop to grow and can fill up gaps in your garden beds to get maximum production out of each space. There are so many delicious ways to use Radish and this salad is a wholesome and easy way to eat Garden to Plate.
Roast Radish and Carrot Salad
Wholesome and delicious roast veggie salad using root to tip.
Ingredients
- 8-10 Radish
- 6-8 Fresh Baby Carrots
- 3 cups chopped Greens (combination of what is available) Spinach, Kale, Sweet Potato Leaves, Chard
- Olive oil to drizzle
- Salt Flakes or Seas Salt
- Chilli Flakes or fresh Red Chilli
- Chimichurri Dressing - See Recipe card below
Instructions
- Wash the radish and carrots and remove the tops. Set aside for the Chimichurri Sauce.
- Cut the larger carrots in half-length ways. The small or thinner ones can remain whole. So that all the carrots are of a similar thickness.
- Cut the larger Radish in half and leave any small ones whole so that they are all roughly the same thickness. Optional - add scores with a knife 1/3 the way through the radish. This allows for the dressing to soak in later.
- Add the Carrots and Radish to a roasting dish, drizzle in olive oil, sprinkle with salt, and cook for 35mins or until slightly brown. I like my roast veggies a little crisp still. Cook for 45 minutes if you want softer roast veggies.
- Whilst the veggies are roasting prepare the Chimichurri Green Sauce - Recipe card below. Use the Radish and carrot tops in place of parsley.
- Remove the roast veggies from the oven whilst you prepare the rest of the salad.
- In a large saucepan add 1/4 cup water and 3 cups of chopped greens. You can also use any leftover radish and carrot tops not needed in the dressing as part of your greens. Toss and allow to wilt then remove from the heat. Drain and add to a serving bowl. Drizzle over 2-3 TBSP of the green sauce liquid and toss to mix through the greens.
- Add the Radish and carrots on top of the greens. Spoon and drizzle over the remainder of the green sauce.
- Add fresh red chilli or chilli flakes, salt and edible flowers to garnish and serve.
Notes
Edible flowers I used - Sweet violets, fennel flowers, dried purple and blue cornflowers.
Chimichurri Dressing using Radish Tops
This recipe below can be adapted to make using the leftover radish and carrot tops. Swap out the parsley and fennel fronds or use a mix of both.
Chimichurri Dressing
This vibrant green dressing is packed full of flavour and is a delicious way to add a fresh zing to your meals.
Ingredients
- 1 cup Parsley*
- 1 1/2 TBSP lemon juice
- 1 TBSP Red Wine Vinegar
- 1/4 cup Olive Oil
- 1/2 cup Fennel Fronds*
- 1 tsp Sugar
- 2-3 Garlic Cloves
- Sea salt flakes to season
- Fresh Red Chilli or 1/4 tsp chilli flakes
Instructions
- Add Parsley, Lemon juice, Vinegar, Sugar, Fennel Fronts, and Garlic to a mixer or mortar and pestle. I prefer a mortar and pestle as I like it chunky and not to blended. Blitz or crush to combine and make a green sauce.
- Then gradually add oil to combine. Add Chilli flakes and a pinch of Sea Salt Flakes. Taste and balance with more salt if needed.
- Drizzle over the green sauce. Garnish with sliced red chilli, fennel fronts, and edible flowers.
Notes
* Swap Parsley or Fennel fronds for Radish tops, Carrot tops, Corriander, or a mix.
There may be a little extra sauce than needed so you can keep it in the refrigerator to use within a few days or freeze it in ice cubes to use in cooking.
