Prep Time:
Make Time:
Toral Time:

Disclaimer: please note that some of these links are affiliate links and I may be compensated if you choose to purchase something using these links. I only choose to work with companies and products that I know are helpful and trustworthy, and I happily use their products.

There is nothing better than fresh seasonal vegetables from the farmers market, and right now in California we have tonnes of root vegetables. Colourful rainbow carrots and purple radishes in particular are great in winter, and are full of antioxidants from the rich colours - which help boost your immune system in winter. The star of the show today is La Tourangelle cold-pressed Organic Flaxseed Oil, which has a rich nutty flavour, and just one tablespoon of flaxseed oil can meet your daily ALA needs as it’s rich with plant based omega-3 fatty acids. It combines well with the roasted and fresh root veggies, and fresh crunch of herbs and pistachios on top. A rainbow bowl full of nutrients and goodness. Enjoy!

4 rainbow carrots
½ pink watermelon radish
½ purple radish
¼ cup fresh parsley leaves
¼ cup fresh mint leaves
¼ cup fresh dill leaves
Handful organic pistachios


1 tbsp Organic Flaxseed Oil
2 tbsp  juice from meyer lemon
1 tsp organic maple syrup

1. Preheat the oven to 375’ F,  line a baking sheet with parchment paper, and a dash of olive oil.

2. Cut carrots in halves lengthwise and then bite size horizontal pieces. Place on the baking sheet and toss with sumac, salt and pepper. Roast for 20 mins.

3. Prep a medium mixing  bowl with ice water. Thinly slice your radishes using a knife or a mandolin. Place round circles in an ice bath for 15 mins to make them crispy.

4. Prep your herbs by pulling off just the leaves of the parsley, mint and dill - discard the stems.

5. Make your dressing in a small bowl. Add all ingredients and whisk together using a fork.

6. When the carrots are cooked, they should be browned, soft and a little crispy. Pull them out of the oven and let them sit for 5 mins.

7. Drain your radishes and pat dry using some paper towel.  

8. To serve, using a large salad bowl or plate, place the radishes around the outside of the bowl, and then pile the roasted carrots on the inside. Pour your dressing over the top, making sure all the radishes get some. Decorate with the fresh herbs. a pinch of flakey maldon salt, and a sprinkle of sumac.