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The newly-opened Rouge Tomate in Chelsea is known for serving sustainably-sourced food that is both healthy and delicious, along with a great selection of natural wines. The urban farm inspired restaurant decor is a perfect complement to the boite’s health-conscious cooking. One of their most popular dishes is the carrot salad, which is an easy side dish to put together at home (especially with all the fresh greenmarket carrots now available). “In this salad you get a nice crunch from the raw radish, a soft and gentle texture from the roasted carrots, and then richness from the yogurt,” says chef Andy Bennett. “The coriander and pepper add depth of flavor without being overpowering, then you get bright acid from the dressing and more mellow acid from the yogurt. When all these things are combined you have a dish that makes you want to keep going back bite after bite.”

Here’s how to replicate this healthful vegetable side dish at home.

Carrot Salad 


Roasted Carrots – 2 medium carrots – ¼ teaspoon ground black pepper – ¼ teaspoon ground coriander – Salt and olive oil – 2 tablespoons Greek yogurt

Salad – 2 sliced thinly red radishes – 2 cups arugula – 2 tablespoons mint – 1 orange, segmented (reserve the juice for the dressing) – ½ teaspoon poppy seeds

Dressing – 4 tablespoons olive oil – 1 tablespoon lemon juice – 1 tablespoon orange juice


Slice the carrots into thirds then toss in olive oil, salt, and the spices. Lay the carrots flat on a baking tray and roast in an oven at 400° F until cooked. Spread the Greek yogurt on the base of a plate. Mix the arugula with the oranges, sliced radish, chopped mint, and poppy seeds and lightly dress with the dressing. Place the roasted carrots on the plate leaving a gap to place the salad. Then add the salad in the center of the plate and serve.