The vibrant Eat the rainbow salad bursting with color from orange-roasted beets, grilled carrots, crispy radishes and snow peas, dark greens, and fresh herbs

Eat the Rainbow Salad

  • Author: Foodterra
  • Total Time: 30 minutes
  • Yield: serves 2-3 1x


You always hear parents and nutritionists urge us to eat the rainbow of fruits and vegetables to get the vitamins, minerals, fiber and antioxidants our bodies require. This vibrant salad—bursting with orange-roasted beets, crispy radishes and snow peas, dark greens, and fresh herbs—over delivers in every category.



  • 810 smaller beets, trimmed, leaving ½ inch of stem on each
  • 1 orange, ends trimmed, cut into ½ inch thick round slices
  • 1214 baby carrots, trimmed, don’t peel,
  • 2530 snow peas, fine julienne lengthwise
  • 23 radishesthinly sliced
  • about 2 cups loosely packed, spinach, roughly chopped
  • 710 lovage leavessmall chop
  • 57 mint leavessmall chop
  • juice of ½ lemon
  • 1 teaspoon honey wine vinegar, (we use Slide Ridge brand)
  • olive oil, as needed
  • salt and freshly ground pepper, season as you go

For the garnish

  • mustard flowers, tops of Red Frills(or mustard greens), and Johnny Jump Up flowers

For the Meyer Lemon and Mint Vinaigrette

  • ½ shallot, minced
  • 2 lovage stems6-8 inch sections, small dice or brunoise
  • 710 mint leaves, small chop
  • 3 capfuls honey wine vinegar, (we use Slide Ridge brand)
  • 1 tablespoon whole grain mustard
  • 1 tablespoon maple syrup
  • Juice of ½ lemon
  • 3 tablespoonMeyer lemon olive oil, (we used O Olive Oil brand)
  • salt and freshly ground pepper, season as you go



  1. Preheat a hardwood charcoal grill to medium-high heat. Stack 4 squares of aluminum foil and fold up the sides. Drizzle center of foil with oil and fan orange slices on top.
  2. In a medium bowl, toss beets with enough oil to coat them. Season with salt and pepper. Place beets on top of oranges and wrap foil around them, leaving a small vent at top of packet for steam to escape. Place packet directly on hot coals and roast for 15–25 minutes, or until beets are fork-tender.
  3. Reuse the same bowl and mix together peas, radishes, lovage and mint leaves, lemon juice, a drizzle of oil, honey wine vinegar, and salt and pepper to taste. Set aside, stirring occasionally to help soften the peas.
  4. Toss carrots with oil to coat and season with salt and pepper. Grill for 2–3 minutes, just until softened.
  5. Make the Meyer lemon vinaigrette: In a medium bowl, mix together shallots, lovage, mint, vinegar, mustard, maple syrup, and lemon juice. Season with salt and pepper. Slowly drizzle in Meyer lemon olive oil, whisking to incorporate.
  6. When beets are done, wrap them in paper towels and rub with your fingers to remove skins.
  7. Make a bed of spinach on a serving dish and dress it with a little oil, salt, and pepper. Top with radish and snow pea mixture. Arrange beets and carrots on the salad, sliding a few underneath the greens. Drizzle with vinaigrette. Garnish with mustard flowers, Red Frills tops, and Johnny jump up flowers.


  • If you don’t feel like firing up your grill, you can roast the beets and carrots in a preheated 425°F oven for 20-35 minutes instead. The carrots won’t need to cook as long so put them in 10-15 minutes after beets.
  • Category: salad
  • Method: grill, roast, raw

Keywords: salad, eat the rainbow,