Rainbow Veg


Rainbow Veg

Rainbow Veg

From Stonesoup

This is really more of an idea than an actual recipe. The possibilities are endless not only for the types of veg you use but how you incorporate them into your cooking. This is without a doubt the number one habit I’ve developed which has helped me eat more veg across all my meals, especially breakfast and lunch.

enough for: 2-4 as a side
takes: 10 minutes

1 carrot, peeled
1 beetroot, scrubbed and peeled
2 zucchini
1/2 cauliflower

1. Grate veg using your food processor or a box grater. Toss together. 

2. Use as per one of the suggestions below or store in an airtight container in the fridge.

Usage Suggestions

breakfast – serve with poached egg or two and a good dollop of homemade mayo (one of my all time favourite breakkies).

side salad – toss in a little lemon juice and olive oil and season generously. Lovely with BBQ or pan fried fish or chicken.

quick n’ easy lunch – toss in a drained can of tuna, salmon or sardines and serve with lashings of lemon juice.

another lunch salad – make a quick dressing of 1 part vinegar and 2 parts olive oil. Toss in the grated veg and crumble over some marinated or regular feta. Finish with toasted almonds, hazelnuts or pine nuts.

rice / couscous alternative – serve grated raw veg as an alternative to steamed rice or couscous. I just serve my hot curry or Tajine on a bed of the cold raw veg and enjoy the temperature and textural contrast.


low carb – replace beets and carrot with extra zucchini or broccoli or both!

keto / ultra low carb – just use zucchini and cauliflower in the rainbow veg.

different veg – also good with broccoli but for some reason grated broccoli goes slimy after a couple of days so I only make enough to eat in the next 24hours if I’m using broc. Zucchini or other summer squash are brilliant as is fennel. 

don’t grate – asparagus unless you want asparagus soup!

hand chopped veg – great with capsicum (bell peppers), snow peas, sugarsnap peas, green beans, bok choy, cabbage, Brussels sprouts, asparagus.

herby – toss in fresh herbs such as parsley, basil, mint or coriander (cilantro).

Prepare Ahead?

Absolutely. Takes about 10 minutes.

Storage Best Practices

Store in an airtight container or ziplock bag. Will keep in the fridge for 1-2 weeks. The fresher they are the more nutrients will be present so best not to prep too far in advance. Can be frozen but the texture will be soft when defrosted so I usually don’t freeze.

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{ 10 comments… read them below or add one }

Colleen Jones July 1, 2020

Jules, I finally got around to grating the carrots and beetroot. I put a little olive oil on it, but maybe I should have left it dry for storing in the fridge? Can I freeze the grated veg so that it doesn’t go off? I made quite a lot so I wouldn’t lose the veg as most of the carrots had gone moldy.


jules July 1, 2020

Oil is a great idea Collen as it protects the surface of the veg from oxidation.

You can totally freeze. The only thins is the texture won’t be as crunchy when they defrost. But it will be better than mould and waste!

The other option is to cook – either just stir fry in a pan with a little oil or throw them into whatever you’re cooking – this will kill any bugs and enable them to be kept for another week or so in the fridge.

Glad you tried it!


Colleen Jones June 7, 2020

Jules, I checked a few recipes online, and some of them are rinsing the beetroot so it doesn’t stain the other veg. That would lose some of the nutrients, wouldn’t it? I saw one that added pistachios and raisins, and another that made a kind of Morrocan-ish version, so I might try something like that. I guess the best idea is just grate the veg and only mix up a dressing when I want to eat some? I’ve let two batches of beets go bad without doing this, so I am grating them today with some carrots. I don’t have any courgette (zucchini) and don’t like cauliflower, so I’m just going to use the carrots and beets, Polish style!


jules June 7, 2020

Good question Colleen,

You probably wouldn’t lose that much with the rinsing Colleen. I’d be more worried about diluting the flavour!

I don’t worry about the beet colour overtaking everything – it still tastes delicious.

But if you’re worried about it you could just toss before serving as you suggest.

And the pistachios sound like a lovely addition!


Susan J Watson September 9, 2019

You had a video of the new food processor that you love in another post. I don’t have one and would like to purchase the one you like.
I couldn’t read the name of it on the video. Which processor do you have?

So glad I finally signed up for full access. I have followed you for years. I subscribed to the Summer Tomato blog when she was still in graduate school. Darya had a link to one of your recipes. I loved the recipe and your simple healthy approach. I have almost all of your ebooks saved on my iPad. I wasn’t using them unless I printed the recipes. If I hadn’t printed something, I would forget about it and it was too time consuming to try and look for it. Love that I can save things I want to try in My Favorites. I also love reading new recipes each week.

You have done a great job organizing all the information.

Love it! ❤️


jules September 10, 2019

Hi Susan

It’s a Magimix 5200X. They’re not cheap but I’m glad I made the investment.

Isn’t Darya the best?!

So glad you’re enjoying SMP 🙂


Kathy Shiel September 6, 2019

Wow! This salad looks beautiful and also a great base with the other foods that you suggest. I didn’t realise one can eat beetroot without boiling it but I suppose that it’s because you grate it small as you do with broccoli and brussel sprouts. I would never have thought of this! fantastic!


jules September 9, 2019

Yes raw beet is amazing Kathy! Although a little goes a long way 🙂


Susan Stone June 11, 2016

Another wonderful idea. I really like the idea of doing this with feta cheese… YUM!


jules June 16, 2016

Great Susan!


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