When the days get shorter, I look to my salads for bright colors and fresh ideas. In the late fall and winter, the farmers’ market colors start to host a lot of browns and rustic colors and sometimes I feel like apples and potatoes are running the show. But with a closer look, you can find bright reds, rich greens, majestic purples, and golden oranges. For this salad, I was looking for less waste and to use the whole vegetable, roots, stems and leaves. As I wondered around the tables at the market, this salad was born in my head, I came home, prepared it and wrote it down and volia!
Did you know, beet leaves are edible and have more antioxidants than the root itself?
1/2 head of fresh spinach
1/2 bunch of beets, with the leaves!
1 purple carrot
1/2 small head of broccoli
Thoroughly wash the spinach (yeah for no pesticides, but this means lots of dirt, rinse your leaves well)
Chop the spinach leaves, add to a large bowl
Chop the beet leaves, add to the bowl
Peel and thinly slice the beets, cut into smaller pieces, add to bowl
Finely chop the stem and florets of the broccoli, add to bowl
Mix the veggies with clean hands until all ingredients combined
Mix again with your hands
Click the picture above for a video of adding the salad layers!
Love layering veggie on top of veggie for this wholesome, fresh and crunchy salad!
For the dressing:
2 Tablespoons olive oil
4 Tablespoons apple cider vinegar
3 Tablespoons freshly squeezed grapefruit juice, or any citrus fruit
Sprinkle of salt and pepper
Whisk and pour over salad