Rainbow Root Vegetable Salad


4 large beets, yellow and red if possible

1 yellow onion

1 bulb of garlic

2 fennel, with tops if possible

1 red onion

3 grapefruits

1 large bunch of kale

1 cup of hemp hearts

½ cup flaked or diced almonds

1 cup olive oil

Himalayan or sea salt

1 bunch of rosemary

1 bunch of thyme

1 bunch of dill if you do not have tops for your fennel

Optional: edible flower petals


Get a large pot of water on to boil. Cut the tops of your beets. Quarters the yellow onion and leave the skin on. Cut the bulb of garlic into quarters, laving skin intact as well. Add these to your boiling water with some salt and add the rosemary and thyme. This will need to cook for about ½ an hour.


Meanwhile, finely slice (a mini mandolin is best) your fennel and red onion and set aside. If you have the fennel tops, keep them to finish the salad with. Zest your grapefruits, peel, and cut the sections out of the core, avoiding the pith carefully. Keep the grapefruit core and set aside.


When the beets have cooled, squeeze off the skins and cut into slices. Sprinkle with olive oil and the grapefruit zest, season, and set aside.


De-stem your kale and rinse well. Layer a few leaves on top of each other and roll up like a cigar. Cut into ribbons. Place all of the kale in a large bowl. Add about ½ teaspoon of salt, and squeeze the grapefruit core over the leaves to get the remaining juices out. Sprinkle liberally with olive oil. Now you will need to knead and massage the kale for about two or three minutes. Drain the juices and place back into bowl. Add the hemp hearts and mix well. Place the kale onto a large serving platter.


Add the onion and fennel around the kale base. Then add the beets around the fennel and onions. Add the grapefruit and almonds. Sprinkle with dill or fennel tops, and the edible flowers. Drizzle with olive oil and ready to serve.


Dressing is really optional here, as the salad base is quite dressed. But a vinaigrette could be a lovely addition if desired.

Four Avocados

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