The rainbow carrots available in our stores now offer so much more than just pretty colours. I would purchase them simply because they look beautiful, but they also pack a punch in terms of phytonutrient content. If you are unsure what phytonutrients are and why we need them, this article might help.
Eating as wide a spectrum of colourful veg as possible means that you consume a far broader range of phytonutrients. Rainbow carrots offer up a whole variety of these vital nutrients.
Purple carrots get their hue from the phytonutrient anthocyanin. Anthocyanin is a very powerful antioxidant and it has good anti-inflammatory properties, which can help slow the aging process. Serve me up some of that please!
Red carrots have richer sources of lycopene. This phytonutrient has been linked to reduced risks for certain cancers, prostate in particular.
Yellow carrots provide higher quantities of lutein, which has been show to improve eye health and reduce risks of macular degeneration.
Orange carrots, lets not forget these old faithfuls, provide great sources of beta carotene and vitamin A which are crucial for healthy eye function.
I’ve used these colourful carrots in a salad with pineapple, mint and ginger. It looks beautiful and has a great zingy flavour that would make a great accompaniment with seared salmon.
- 5 rainbow carrots
- 1 pineapple
- Handful fresh mint
- Handful pumpkin seeds
- Knob fresh ginger
- Juice & zest from 1 orange
- Juice from 1 lime
- 1 tsp Honey
- Use a vegetable peeler to shave the carrots into long thin slices.
- Chop the pineapple into cubes and finely chop the mint.
- Combine the carrots, pineapple and mint.
- In a small jar combine orange juice & zest, juice from 1 lime, 1 tsp honey and grated ginger and shake until well combined.
- Dress the salad with ginger dressing and top the salad with pumpkin seeds.