Raw Winter Rainbow Salad

rich in colour, potassium, calcium, magnesium, silicon, vitamin A, and sulphur

Eating organic, local and seasonal fruit and veggies is not a trifecta win set aside for the fortunate few on the countryside acres, those with super-sized roof tops or allotment lottery winners.

While supermarkets stock their daikon from Thailand and avocados from Cuba, right now, at my local markets in Portobello, with Winter dragging on, I’m still able to pick up some yummy seasonal, organic, English-grown root vegetables.  There’s a lot you can do with roots in terms of cooking but what about raw?  Well – I like to turn mine into a delicious rainbow winter salad.

 
The Ingredients
1 x beetroot
2 x carrot
½ a celeriac
2 x courgettes
Roughly chopped parsley

The dressing
Extra virgin olive oil
dash of lemon juice
splash of apple cider vinegar 

How to make it
You can either shave the veggies or julienne them. Mix it all up, add the dressing and serve on a big white plate. It looks gorgeous.

Tags: apple cider vinegar, beetroot, carrot, celeriac, courgette, local, organic, parsley, rainbow salad, raw food recipe, raw salad, root vegetables, seasonal, winter salad