Winter is here and root vegetables are the freshest at this time of year. This colourful and zesty salad is the perfect accompaniment to any meat dish. Full of flavour and nutrients to keep you healthy during the winter.
When I lived in Brisbane one of the places I worked for a while was a vegan cafe in West End. I only worked two days a week and I had the same routine each time I walked through the doors. At the time I worked with my two good friends who eventually started a band with me as a tribute to Johnny Cash – our band name was the Dirty Hooches. We never made it to a real gig I don’t think we were good enough but it was a load of laughs at the time. Back to the food, the three of us would set the kitchen up for the week coming with food. My job each morning was to make a few salads I had three that were stock standards each week. Once I filled the cabinet with salads I had to write up the names on the glass display cabinet.
It was once called the rainbow salad because it was colourful – only hippies would think of that name and I guess the owners were hippies. Us three girls wore black, torn up jeans and looked like punks but we were all vegan at the time. I would always eat this salad at my lunch break with a combination of other things but it was filling and I knew it was good for me. I love reflecting back on jobs I have had and who I worked with. These times in my life are what made me who I am today. The two girls who I worked with at the vegan cafe I still run into every now and again and it is like old times but now we are getting older we have stopped drinking and smoking as much as we use to, partying only happens a few nights a week as opposed to all the time. It’s funny how life changes.
Has a work mate or friends ever taught you a good lesson in life?
- 2 x large carrots
- 1 x medium beetroot
- 1 x lemon, juiced
- Small handful of mint
- Grate the carrot using a hand grater or food processor, followed by the beetroot.
- Place the grated carrot and beetroot into a mixing bowl and squeeze over the lemon juice.
- Finely slice the mint leaves and add three quarters to the salad mix. Using your hands lightly toss the salad to combine being careful not to crush it as the beetroot will bleed through the whole salad making it pink.
- Garnish with the remaining mint slithers.