Want to make sure you're getting in all your nutrients every day? Eat the rainbow. But that can be a lot of colors to squeeze into your daily eating. A shortcut? Eat rainbow carrots! And try them in this colorful carrot and mushroom salad. The carrots offer a load of vitamin C and vitamin A plus all the antioxidant colors of the rainbow, and a dose of immune-boosting vitamin D thanks to the mushrooms.
12 ounces (350g) thinly sliced rainbow baby carrots
2–3 portobello mushrooms/2 cups sliced button nose mushrooms (or anything mushroom of preference).
4 tablespoons (60ml) white balsamic vinegar
3 tablespoons (45ml) olive oil
Fresh herbs (basil, chives, dill, coriander)
salt and pepper
Finely slice the carrots and place them in a bowl with the white balsamic vinegar and a little salt and pepper and let them soak for 15 to 30 minutes.
Slice the mushrooms, add 1 tablespoon of the olive oil into a hot pan and sear/sautée until browned on the sides. Add the carrots and the balsamic vinegar marinade directly to the pan and continue to sautée until the liquid has been absorbed. Add more salt and pepper according to to your liking.
Add a lot of fresh herbs right before serving. This rainbow carrot mushroom salad can be served warmed or cold!