Living Roots Rainbow Salad (trust us!)

July 25, 2017homemade
Blog post

Prep time: 10 minutes

Serves: 3-4

This is our wildly popular Living Roots Salad salad. Our members rave about how good it is (even the sceptics!!) We have some major protein contributions from the synergy of quinoa and almonds. Quinoa is a powerhouse of protein in comparison to all other grains, and combining quinoa with almonds brings a complete protein to the table, which is particularly important for those not eating meat, eggs, or dairy. This salad also features fennel, beets, and kale: all highly nutrient dense and high in fibre. Fennel is both traditionally and medically recognized as a digestive aid. Beets support the blood, help with constipation, and the pigment called betacyanin is a potent anti-carcinogenic. Kale is popular for a reason with its extreme nutrient density including high amounts of antioxidants & chlorophyll which protect your body from disease, immune boosting vitamin C and bone strengthening calcium. So relish this delicious & health-giving meal!

Print Recipe

  • Prep time: 10 minutes
  • Serves: 3-4

Ingredients

  • 1/2 Cup Beet, red
  • 1/2 Cup Beet, gold
  • 1 Cup Fennel Root
  • 4 Cup Kale
  • 1 Cup Quinoa, uncooked (optional)
  • 2 Cup Water or Vegetable Broth
  • 1/2 Cup Almonds, toasted
  • 1/2 Cup Sunflower Seeds, toasted
  • 1/2 Cup Cranberries
  • 1/2 Cup Parsley
  • 1/2 Cup Olive oil
  • 1/2 Cup Lemon Juice
  • 1 Tsp Salt / Pepper

Instructions

  • 1)

    Cook quinoa: Rinse quinoa, then add to pot with 2 cups of water or broth.  Bring to a boil, then lower heat to simmer.  Cook for 15 to 20 minutes, until water has been absorbed. Add more water if needed (if bottom starts to burn).

  • 2)

    Cut the raw beets, kale, and fennel into thin, evenly shaped pieces and add to a bowl.

    1. Beets: cut off ends and then cut in half – if larger than an egg, cut in half again.  From here, slice very thinly into pretty wedges.
    2. Kale: remove larger tough ribs or end of ribs, but feel free to keep if ribs are small and thin. Roll up a few leaves at a time and cut into thin strips or pieces.
    3. Fennel: You eat the bulb, so cut off the top longer stalks and fronds (called fennel feathers). You also cut out the ‘root/heart’ at the base in a triangle cutting shape, because this is too tough / bitter to eat.  You should be left with the fennel layers, which should be crunchy and sweet.  Then slice into thin slithers.
  • 3)

    Coarsely chop almonds into pieces. Add cooked quinoa, cranberries, sunflower seeds and almonds to bowl with the cut vegetables above.

  • 4)

    Finely chop parsley and mix with olive oil, lemon juice, salt, and pepper in a bowl to make a dressing. Add to the rest of the ingredients and mix together. Let the salad rest before serving, so the flavors can harmonize! This salad can last for days and gets better on Day 2!

Notes

This is a highly nutritious salad base to experiment with, using different grains, nuts, or hearty vegetables. By combining the quinoa here with almonds, this salad gives you a full protein profile.

4 Comments

  • Wendy

    February 21, 2018 at 8:46 pm

    Will definitely try this as soon as I can get beets and fennel. Don’t know what fennel looks like but will check it out. Thanks

    1. homemade

      February 22, 2018 at 12:37 am

      Great! Let me know 🙂 Both fennel and beets are in season NOW! (fall & winter) so look for them or ask in your local grocery stories or farmers’ markets. And one of our Module videos shows fennel and how to cut it up!

  • Pam King

    June 25, 2018 at 6:33 pm

    Absolutely delicious!

    1. homemade

      June 25, 2018 at 6:39 pm

      So happy to hear you liked it! This is such a popular recipe of ours – and so Nourishing & Delicious! Plus something I love is it actually gets better after 2-3 days. Enjoy! warmly Anna

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