Green Salad Recipe Challenge: Root Carpaccio with a green heart 💚

Today was a bright sunny day with a blue blue sky but it was ice cold with a biting wind. Actually a green salad is not the first thing I would think of when imagine an appropriate dish for dinner. Salad is a light, cooling and refreshing, perfect for summer-food. But you can give it a grounding warming touch and in this post I will show you how ...

The green leaves of a root vegetable assimilate the warmth of the sun end sends it down to the roots. The roots store this energy for bad times. While green leaves have a cooling effect on the body the roots of plant give the stored warmth of the sun back to the body - at least I feel it that way. Eating roots also make your body feel grounded, earthed or literally rooted.

The ingredients I used for my salad are all locally grown - the portulak and the lambs lettuce grow in greenhouse and the beetroots, the topinambur (jerusalem artichoke) and the carrots are from storage.

I cut a beetroot into very fine slices, marinated them in sunflower oil, balsamico and salt and made a beetroot carpaccio. I also cut a carrot and topinambur in slices and arranged everything on a big plate. In the middle of the plate I put a ring of lambs lettuce and some portulak in the very center. 

My dressing is made from sunflower oil, walnut oil, balsamic vinegar, dates balsamico, some mustard, salt and pepper.

I hope you enjoyed my creation! Feel free to tell me your thoughts. This salad contributes to the #GreenSaladRecipe Challenge initiated by @chetanpadliya. Thank you for this amazing idea! I've seen many great entries already. Who would like to join should know the rules. Follow this link to read the original post by @chetanpadliya: 🥒🍅Green Salad Recipe Challenge🥕🌽 .