Rainbow root vegetable salad with red currant vinaigrette

Weather is hot again here and light salads are in high demand. I made this colourful salad with the amazing seasonal vegetables on offer. It's so nice to cook with the late summer's produce whilst still enjoying the warmth outside.This salad already has a promise of autumn about it, though.

By the way, I changed the appearance of my blog slightly trying to make the background less busy and such. The hedgehog artwork on the top is by my mum. It's so cute. I would've wanted to show it more, but this is all I managed to do yesterday. Might have to sit with the blog layout again a couple of hours more when I have time. But I hope that it's a bit better now for a change.

Here is my rainbow salad:

Ingredients

1 carrot

1 sweet beetroot

¼ kohlrabi

1 gem lettuce

Handful of pumpkin seeds

50 g fresh red currants

White wine vinegar to taste

Method

The method is simple. First make the vinaigrette. Cook the red currants in a pan until they are softened. Press them through a sieve to remove the seeds. Then mix them with a little white wine vinegar to taste.

Spiralise the carrot, beetroot and kohlrabi and cut the lettuce. Mix these ingredients with the pumpkin seeds and serve with the red currant vinaigrette.

This salad is a perfectly good standalone dish, but also nice as a side salad with for example potato mash and a veggie Schnitzel like I had it.

I'm sharing this salad with No Croutons Required vegetarian soup and salad cooking challenge hosted this Month by Jacqueline from Tinned Tomatoes.

Your VegHog