This salad is inspired by the ones I used to help prepare while working on an organic farm near Dijon. Lunch always started with a salad made with the tastiest vegetables that I’ve ever eaten. Back home, a salad came out of a bag and was teamed with cherry tomatoes at the very most, on the farm we had tomatoes of every colour, turnips, carrots, onion, leaves that I’d never even seen before, cucumber, beetroot, peppers, gremolata and the most amazing dressing.
The array of beautiful vegetables means that we’re covering all phytonutrient colour groups in one meal. Phytonutrients are beneficial to our well-being as they work together with other essential nutrients to promote good health. The different colours groups offer different health benefits such as anti-oxidant, anti-cancerous, anti-inflammatory and anti-bacterial amongst many others.
I make sure that my family has at least one portion of each colour group daily to help keep healthy. The six colour groups are: Red, Orange, Purple, Green, Yellow and White. Have a look at what you’ve eaten today, have you eaten a rainbow?
The options for this salad are endless, the key is to put the ‘wetter’ ingredients at the bottom and always finish with the salad leaves, this way they’ll stay fresh and crunchy until lunch.
Layered Rainbow Salad
2 beetroots, cubed
Handful of cherry tomatoes, halved
1/2 yellow pepper, diced
1 small turnip, grated
1 carrot, grated
Handful salad leaves
1 tbsp apple cider vinegar
1 tsp dijon mustard
3 tbsp olive oil
1 garlic clove, crushed
Salt & pepper
1. Pour the apple cider vinegar, dijon and salt and pepper into a jar and shake to mix. Add the oil and garlic and shake again. Add a tablespoon of the dressing to the bottom of a large jar.
2. Layer the vegetables in the jar starting with the wettest first-
Don’t forget to send your pictures, I’m looking forward to seeing new combinations!
This recipe is suitable for use on Detox Week on the ShoreBeing Weight Loss Program.