Reprinted from The Vegetarian Guy
The darker and more colorful fruits and vegetables are healthier with more anti-oxidants and immune building micro-nutrients. For example: red and yellow beets, carrots, radishes and red peppers–which all happen to be in my Harvest Vegetable Salad recipe. Local farmers markets should have plenty of these vegetables in stock!
Harvest Vegetable Salad Recipe
1 ½ cups golden beets, peeled and grated
2 cups carrots, peeled and grated
2 cups parsnips, peeled and grated
½ cup red radishes, sliced into 1 inch long matchsticks
½ cup celery, finely diced
¼ cup sweet red pepper, finely diced
½ cup green onions, angle sliced thin
In a large bowl, mix all ingredients.
2 tablespoons olive oil
2 teaspoons Dijon mustard
¼ cup dried currants
½ teaspoon sea salt
¼ cup brown rice vinegar
1 teaspoon ume plum vinegar
¼ cup lemon juice
In a medium bowl, whisk together all dressing ingredients and fold into the vegetable mix at least 30 minutes before serving.
Tip: Use a food processor with a grating blade to grate beets, carrots and parsnips.