‘Eat a Rainbow’ Beetroot, Carrot and Herb Salad (AIP)

“I ate a rainbow in a bowl, because it’s better than eating rain soup. Food and water aren’t supposed to be one and the same.
”
― Jarod Kintz

Ever since listening to The Paleo PI’s recent interview with Dr Terry Wahls on The Autoimmune Connection, I’ve been thinking about exactly who (or what ) I am feeding when I eat.

Dr Wahls suggests that we’re not really feeding ourselves. Rather, we’re feeding our micro biome – chock-full of all the teeny tiny bacteria that live in our gut. And, we are now learning that the dynamic of all of those bacteria – both the good and the bad – have a huge impact on our health. We want to encourage the good bugs to prosper…

When you ask yourself, “who am I feeding”, you start to look at food differently. It’s slightly uncomfortable!

And, in line with this thinking, another thing I noted from the interview was my need to increase the amount of raw food in my diet.

I eat salad, of course. It’s pretty widely accepted that leafy greens are ever-so-slightly important. So, that’s a no brainer.

But I know I take the easy way out with my roasted vegetables just a little too frequently. Especially, now that the weather has turned so nippley.

So this week, I bring you my ‘Eat a Rainbow’ Beetroot, Carrot and Herb Salad.

It’s raw, so Dr Wahls would approve. It’s 100% AIP-compliant, so Dr Ballantyne would approve. And, – most importantly – it tastes seriously good, so you’ll approve, too (I hope!) Oh, and it’s really easy to whip up!

“The way I see it, if you want the rainbow, you gotta put up with the rain.”
– Dolly Parton

I’ve been seeing a lot of beetroot at the markets lately. And, it’s one of LM’s favourite vegetables. So, it was a no-brainer to pick some up this week.

Beetroot partners beautifully with carrot – the earthiness of the beetroot marries well with the sweetness of the carrot. Another easy decision.

Where things started to get a little tricky, despite Dr Wahls whispering in my sub-conscious about eating more raw, was the decision to make a salad, or to succumb to temptation and make a soup. It is a little chilly in this neck of the woods at the moment…

LM made the decision for me. He chose a salad.

And, so that’s what you’re getting today. Blame LM if you would have rather had a soup!

Once you taste this puppy, I don’t think you’ll be pining for soup!

There is an amazing cafe in Auckland called Ripe Delicatessen. I have adapted one of their salad dressings for my salad.

'Eat a Rainbow' Beetroot, Carrot and Herb Salad

 

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Prep time

25 mins

Total time

25 mins

 

Author: Joanna Frankham

Serves: 6 - 8

Ingredients

• ½ cup raisins or sultanas
• ¼ cup + 2 Tablespoons apple cider vinegar (ACV)
• 5 medium carrots (about 450g when peeled)
• 4 medium beetroot (about 450g when peeled)
• 1 bunch fresh flat leaf parsley
• 1 bunch fresh mint
• 1 Tablespoon honey
• 2 Tablespoons pomegranate molasses
• zest of orange1/4 cup orange juice
• ¼ cup extra virgin olive oil
• Salt

Method

1. Pop your raisins into a small bowl and cover with a ¼ cup of apple cider vinegar. Leave for an hour.
2. For the dressing: combine 2 Tablespoons ACV, honey, pomegranate molasses, orange juice and zest and olive oil into a glass jar with a tight fitting lid. Shake well to mix.
3. Peel your beetroot and carrots.
4. Using the grater attachment of your food processor or a good old box grater, grate the beetroot and carrots. Pop into a large bowl.
5. Wash and finely chop the parsley and mint. Add to your bowl.
6. Drain the raisins and add to the salad. Mix well.
7. Pour over the dressing and mix again.
8. Taste for seasoning. Add salt.

Notes

Here's a tip: keep some surgical gloves in your kitchen drawer. Keep them handy for preparing foods that stain - beetroot and turmeric come to mind!

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ENJOY!

This recipe features in the Phoenix Helix Recipe Roundtable