Appetizers, Feel Good Food, Salads, Vegan, Vegetarian
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Rainbow Roots Salad

This gorgeous salad is so easy to make and since all the veggies are raw, it has tons of vitamins, minerals and fiber! The  key is to use a mandolin to slice the veggies so they are just thick enough to hold their shape. The sweet apples and golden raisins perfectly balance the earthy flavor of the roots. If you make this in the fall or winter and cucumbers and flowers are out of season you can simply omit them.
IMG_0258Serves 6 as appetizer


1/4 Fennel bulb and fronds

4  round Radish, preferably Easter Egg (colorful)

1 persian Cucumber

1 Fuji Apple, cored

1/2 small Turnip, peeled

1/2 Yellow Beet, peeled

1/2 Chioggia (striped) Beet, peeled

1/2 Red Beet, peeled

2 Carrots, preferably purple

4 French Breakfast Radish, sliced in half lengthwise

4 cups Mixed Greens

1/4 cup roasted salted Pistachios

1/4 cup Golden Raisins

4 oz. Fresh Cashew Cheese (optional)

2 + 1 Tbsp Pistachio Oil

1/2 Orange

1/2 Lemon

Kosher Salt and Black Pepper

Pansies or other edible flowers for garnish (optional)

Tear Fennel fronds from stalks and add to a large bowl. Thinly slice the first 7 ingredients into the bowl using a mandolin. Next very thinly slice the red beet into a seperate small bowl. (This will keep everything from turning pink)

Slice Carrots lengthwise into ribbons using a vegetable peeler and add to the bowl along with the French breakfast radish. Squeeze the orange over the veggies and a 2-3 Tbsp pistachio oil and a splash of red wine vinegar. Sprinkle with salt and pepper and toss to coat. (Dress the red beet in its separate bowl.)

In another bowl squeeze the lemon over the mixed greens, add a 2 Tbsp pistachio oil, season with salt and pepper and toss. Spread greens on a platter and layer vegetables on top using tongs. Tuck red beet slices into the salad. Sprinkle with pistachios and golden raisins and dot with cashew cheese if using. Garnish with edible flowers when available.  Bon appetit! xo, Jacq

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