Colourful Rainbow Winter Salad

rainbow winter salad

A rainbow winter salad lights up any meal whatever season. Adding fennel and beets to this crunchy and colourful salad adds an extra unusual flavour. It is perfect as a quick healthy lunch or can be served as a side dish at dinner. 

There is no magic needed to make it look pretty. Simply choose available and seasonal vegetables of different colours, slice them finely with the help of a mandoline slicer, and toss in a delicious vinaigrette.


This rainbow salad is ideal at one of your weeknight dinners or as a side dish for a special occasion!

rainbow winter salad

Rainbow Winter Salad

A rainbow salad lights up any meal whatever season.
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Prep Time 40 mins
Cook Time 2 mins
Total Time 42 mins
Course Salad
Cuisine International
Servings 2 people
Calories 198 kcal

EQUIPMENT (click pictures for details)

Chopping board + knife
Saucepan
Mandoline

Ingredients
 
 

Instructions
 

  • Place all ingredients for the dressing in a saucepan and boil for 2 minutes, then cool.
  • Peel and cut the fennel bulb and Chioggia beet into paper thin slices. Place the vegetables in iced water for 20 minutes. Drain and pat dry.
    slicing chioggia beet carpaccio
  • Cut the courgette into sticks.
  • Combine all ingredients and toss in the dressing.
    rainbow winter salad

Notes

  • Placing thinly sliced vegetables in iced water will make them crispy. This is applicable for most of the root and tuber vegetables such as fennel, radish, carrot, daikon and beetroot.

Nutrition for 1 portion

Calories: 198kcalCarbohydrates: 2gProtein: 1gFat: 21gSodium: 97mgFiber: 1gSugar: 2gVitamin A: 26IUVitamin C: 1mgCalcium: 6mgIron: 1mg
Keyword chioggia beets, fennel, olives, onion, orange
Tried this recipe?Let us know how it was! #culinaryambition

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