VEGETARIAN RECIPE

Rainbow Salad

You know you’re eating healthy when all the colors of the rainbow are on your plate! The fresh produce is complemented by a delicious herb and balsamic dressing, but the thing that really makes this salad special is the way we hang and roast the veggies. This recipe is included in Wild Child, my kid’s adventure cookbook, along with some other fun and kid-friendly favorites.

Ingredients

4 medium red beets (beetroot)

4 medium carrots

4 scallions (spring onions)

salad leaves, to serve

grated parmesan or other sharp cheese, to serve


Balsamic dressing:

2 cups balsamic vinegar

8 garlic cloves, crushed

1 bunch thyme or rosemary, leaves picked

2 tablespoons extra-virgin olive oil

sea salt and freshly ground black pepper


Equipment:

Fire pit, tripod

- Serves 4 -

HOW TO MAKE IT

  1. Light your fire and let it burn down for about 1 hour or until you obtain a medium heat. Build a tripod 8 in (20 cm) above the coals.

  2. String the vegetables up using butcher’s string or garden wire. Hang the beets from the tripod and cook for 1 hour, then hang the carrots and scallions and cook with the beets for another 2–3 hours, until tender.

  3. Meanwhile, make the dressing. Combine the balsamic vinegar, garlic and thyme or rosemary in a saucepan and bring to the boil on a grill plate placed over the fire. Boil for about 15 minutes or until the strong vinegar flavor mellows and the liquid has reduced by half. Allow the mixture to cool, then strain it into a bowl. Whisk in the olive oil and season with salt and pepper.

  4. Peel and slice the veggies and arrange on a plate with your favorite salad leaves. Drizzle with some of the balsamic dressing, finish with a generous grating of cheese, and serve.

  5. Reserve the remaining dressing for up to 3 days and serve with another meal.

To watch the video, head on over to my Youtube cooking channel.

Photography:

Photography: