Name: Eat the Rainbow Salad
Total time: 30 min
Yield: serves 2-3
Ingredients: 8-10 smaller beets, trimmed, leaving ½ inch of stem on each; 1 orange, ends trimmed, cut into ½ inch thick round slices; 12-14 baby carrots, trimmed, don’t peel,; 25–30 snow peas, fine julienne lengthwise; 2–3 radishes, thinly sliced; about 2 cups loosely packed, spinach, roughly chopped; 7–10 lovage leaves, small chop; 5–7 mint leaves, small 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; mustard flowers, tops of Red Frills(or mustard greens), and Johnny Jump Up flowers; ½ shallot, minced; 2 lovage stems, 6-8 inch sections, small dice or brunoise; 7-10 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 tablespoons Meyer lemon olive oil, (we used O Olive Oil brand); salt and freshly ground pepper, season as you go

Description

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.

Scale

Ingredients

8–10 smaller beets, trimmed, leaving ½ inch of stem on each
1 orange, ends trimmed, cut into ½ inch thick round slices
12–14 baby carrots, trimmed, don’t peel,
25–30 snow peas, fine julienne lengthwise
2–3 radishes, thinly sliced
about 2 cups loosely packed, spinach, roughly chopped
7–10 lovage leaves, small chop
5–7 mint leaves, small 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 stems, 6-8 inch sections, small dice or brunoise
7–10 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 tablespoons Meyer lemon olive oil, (we used O Olive Oil brand)
salt and freshly ground pepper, season as you go

Instructions

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.
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.
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.
Toss carrots with oil to coat and season with salt and pepper. Grill for 2–3 minutes, just until softened.
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.
When beets are done, wrap them in paper towels and rub with your fingers to remove skins.
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.

Notes

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,