Rainbow salad: A raw root vegetable salad, perfect for lunch or an accompaniment to dinner. A lovely addition to your Christmas menu.

Recipe for Rainbow Salad:

3 large carrots (see Note below)
1 large or 2 medium beetroot
1 apple (optional)
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
1/2 tsp ground cinnamon
2 Tbsp balsamic vinegar (see Note below)

Peel the carrots and beetroot, then grate along with the apple (if using) into a bowl. To this add the cinnamon and balsamic vinegar. Mix well. Meanwhile, lightly dry toast the pumpkin and sunflower seeds. Sprinkle on top of the salad and turn gently until just mixed.

This salad is delicious with the slight taste of cinnamon, perfect for this time of the year. Rainbow salad is a salad I never get tired of eating.
We hope you enjoy it as much as we do.

Serves 4-6 people as a side salad.

NOTE – When in season we substitute one or two of the orange carrots for purple haze carrots. Full of antioxidants, a great way to get added colour into your diet.
Balsamic Vinegar – ideally get an organic variety or good quality balsamic that does not contain added sulphites.

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