This rainbow root vegetable salad is a beautiful and easy dish that adds a gorgeous array of colors to your winter table. All of the vegetables are raw so the trick is to use a mandolin to slice the veggies so they are just thick enough to hold their shape. Then we add sweet persimmon and golden raisins to perfectly balance the earthy flavor of the root veggies. It’s a celebration of the seasons bounty which makes it a perfect dish for the holidays! Enjoy and best wishes to you as we step into this busy season! With love, Jacq Rainbow Root Vegetable Salad Serves 6 as appetizer Ingredients  1/4 Fennel bulb and fronds 3 small watermelon radish 1 persian Cucumber 2 baby turnip (or 1/2 small turnip, peeled) 1/2 Yellow Beet, peeled 1/2 Chioggia (striped) Beet, peeled 1/2 Red Beet, peeled 3 rainbow Carrots 1 large Fuyu Persimmon (sub fuji apple if not available) 3 Romaine Lettuce Hearts 5 tablespoons Almond Oil, divided 1/2 Lemon Sea Salt and Black Pepper 1/2 Orange 1 tablespoon Red …