Feel free to use the radish greens in this salad in place of the arugula, as they are edible. Make sure you wash them well as they can very sandy. To turn this salad into a main meal add one or more of the following: chopped hard boiled eggs, tofu cubes, feta or goat cheese crumbles, and some nuts and seeds.

Did you know? The name radish comes from the Latin word ‘radix’ meaning root. Radishes come in a variety of colours – red, rose, purple, lavender and white. The leaves of the radish plant actually contain more Vitamin C, protein and calcium than their roots. A half-cup of radishes per day is nearly 15% of your daily intake of Vitamin-C.

Recipe by: Marla Hertzman, www.lovethycarrot.com
Serves: 4 servings as a side dish
Prep Time: Quick & Easy


1 lb red radish

1 lb chieftain red potatoes

2 tablespoons extra virgin olive oil

3 cloves garlic

to taste salt & pepper

2 tablespoons red wine vinegar, raw unpasteurized

3 tablespoons extra virgin olive oil

1 teaspoon kozlik's double c (dijon classique) mustard

2 tablespoons parsley

2 tablespoons dill

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1. Preheat oven to 425F with a large baking sheet inside.

2. Prep your veggies; trim and quarter the radishes. Dice the potatoes. Crush the garlic.

3. Toss radishes, potatoes, 2 tbsp. olive oil, salt and pepper on a large baking sheet covered with parchment paper.

4. Roast until golden, 20-25 minutes, stirring halfway through roasting.

5. For the vinaigrette whisk together vinegar, olive oil, mustard, parsley and dill in a bowl until combined; season with salt and pepper.

6. Add roasted potatoes and radishes to bowl while warm so they really absorb the flavour.

7. Toss and serve warm or room temperature.