This rainbow salad is one of those salads that steals the spotlight. It’s warm, colourful, packed with vibrant vegetables, and topped with a super fresh, pesto that brings it all together.
Think of it as a summer harvest bowl—but prettier, and more delicious. You can serve it warm or at room temperature, which makes a great make-ahead option.
Perfect for a casual dinner or a standout dish at a summer get-together.
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Ingredients
Vegetables
- Golden beets
- Orange carrots
- Red bell peppers
- Yellow bell peppers
- Green beans
- Purple cabbage
- Cherry tomatoes
- Olive oil
- Kosher salt and freshly ground black pepper
Base
- Arugula or your favourite leafy greens
- Olive oil
- Lemon juice
- Parmesan
Pesto
- Fresh basil leaves
- Baby spinach or arugula
- Pine nuts
- Garlic cloves
- Parmesan cheese
- Lemon juice
- Lemon
- Kosher salt
- Extra-virgin olive oil
- Ice cube (helps preserve the bright green colour while blending)
Optional Garnish
- Feta or marinated feta cubes
- Toasted pine nuts
Optional Marinated Feta
- Feta cheese
- Extra-virgin olive oil
- Lemon zest
- Dried oregano
- Chili flakes (optional)
- Freshly ground black pepper, to taste
See recipe card below for quantities.
Instructions & Video
Roast the Beets
Preheat oven to 200°C (400°F).
Gently scrub the beets clean but leave the skins on. Place them on a sheet of foil or in a covered baking dish. Roast for 40 to 50 minutes, or until a knife easily pierces them. Let cool slightly, then rub off the skins using a paper towel. Slice into wedges just before serving.
Toast the Pine Nuts
In a large dry skillet over medium heat, toast pine nuts until golden, stirring often. Set aside to cool.
Make the Pesto
In a food processor, combine basil, spinach or arugula, toasted pine nuts, garlic, Parmesan, lemon juice, lemon zest (if using), salt, and the ice cube. Pulse until everything is finely chopped.
With the motor running, slowly drizzle in olive oil until the pesto reaches your preferred consistency. Taste and adjust seasoning with more salt or lemon if needed.
Make-ahead tip: Press plastic wrap directly onto the surface or top with a thin layer of olive oil to keep the pesto bright green in the fridge.
Blanch the Green Beans
In a small saucepan, bring salted water to a boil. Blanch the green beans for 2 to 3 minutes until bright green and just tender. Transfer to an ice bath to stop the cooking. Drain and set aside.
Sauté the Vegetables
Use the same large 12.5″ skillet throughout, wiping it clean between steps if needed.
Purple Cabbage: Heat ½ tablespoon olive oil over medium heat. Sauté with a pinch of salt for 5 to 6 minutes until just tender but still vibrant. Remove and set aside.
Carrots: Add 1 tablespoon of olive oil to the skillet. Sauté carrots for 5 to 6 minutes until golden and tender-crisp. Season lightly and set aside.
Red and Yellow Bell Peppers: Add remaining ½ tablespoon olive oil to the skillet. Sauté peppers together for 4 to 5 minutes until lightly charred and softened. Season with salt and pepper and set aside
To Marinate the Feta (Optional but Worth It!)
In a small bowl or jar, combine olive oil, lemon zest, thyme or oregano, chili flakes, and black pepper. Gently fold in feta cubes.
Let marinate for at least 30 minutes at room temperature or refrigerate for up to 3 days. Bring to room temperature before serving.
To Assemble
On a large platter or shallow salad bowl, spread out the arugula. Toss with olive oil, lemon juice, and Parmesan cheese.
Layer on the roasted beets, green beans, carrots, cabbage, bell peppers, and cherry tomatoes. Drizzle generously with the pesto.
Finish with crumbled or marinated feta and a sprinkle of toasted pine nuts if using. Serve warm or at room temperature.
Tips for Success
- When measuring basil, press the leaves into the measuring cup gently—just enough to pack without bruising them.
- Multitask by roasting beets while you prep and cook the other veggies.
- Use a food processor or high-speed blender for the smoothest pesto.
- Marinated feta adds extra flavor depth—try it at least once!
- Serve warm for the most comforting feel, or let it cool slightly for a refreshing twist.
- Make it your own by swapping in seasonal vegetables like grilled zucchini, roasted sweet potato or salad greens.
- Makes a delicious side dish with an added protein like grilled salmon or chicken—the vibrant pesto pairs beautifully with simply cooked proteins.
Love this Rainbow Salad Recipe? Try These Recipes
- BLT Pasta Salad
- Crispy Smashed Potato Salad with Avocado Dressing
- Sous-Vide Beet Salad
- Compressed Watermelon and Asparagus Salad
Equipment Used: This rainbow salad was prepared using Hestan Culinary’s Provisions Stainless Steel Mixing Bowls. Provisions Stainless Steel Fish Turner Utensil, Provisions OvenBond Quarter Sheet Pan, CopperBond Induction Copper Skillet and saucepan. Served in Provisions Stainless Steel Oval Au Gratin Dish and Mini Oval Au Gratin Dish. Proud Hestan Culinary Ambassador. All opinions in this post are always my own.
Save 20% off Hestan Culinary by using code ZIMMY20 + our affiliate links. (Offer not available during promotional periods.) Proud Hestan Culinary Ambassador. All opinions in this post are always my own.
📖 Recipe
Warm Rainbow Veggie Salad with Fresh Summer Pesto
Ingredients
Vegetables
- 2 medium golden beets approximately 300 g total
- 3 medium orange carrots approximately 180 to 210 g, peeled and sliced into coins
- 2 red bell peppers approximately 300 to 350 g, sliced
- 2 yellow bell peppers approximately 300 to 350 g, sliced
- 1 cup green beans approximately 125 g, trimmed
- 2 cups shredded purple cabbage approximately 150 g
- 1 cup cherry tomatoes approximately 150 g, halved
- 3 tablespoons olive oil
- Kosher salt and freshly ground black pepper to taste
Base
- 5 ounces arugula 142 g or your favourite leafy greens
- 2 tablespoons olive oil
- Juice of ½lemon
- 2 tablespoons Parmesan
Pesto
- 2 cups fresh basil leaves packed (approx. 40 to 50 g)
- 1 cup baby spinach or arugula approx. 30 g
- ⅓ cup pine nuts lightly toasted (approx.45 g)
- 2 garlic cloves
- ½ cup freshly grated Parmesan cheese approx. 45 g
- Juice of ½ lemon approx. 1 tablespoon
- Zest of 1 lemon optional
- ½ teaspoon kosher salt
- ⅓ to ½ cup extra-virgin olive oil depending on desired consistency
- 1 ice cube helps preserve the bright green colour while blending
- See recipe card below for quantities.
- Tip: When measuring basil press the leaves into the measuring cup gently—just enough to pack without bruising them.
Optional Garnish
- ½ cup crumbled feta or marinated feta cubes approx. 150 g
- 2 tablespoons toasted pine nuts approx. 15 g
Optional Marinated Feta
- 150 grams feta cheese cut into 1-centimeter cubes
- ¼ cup extra-virgin olive oil
- ½ teaspoon lemon zest
- 1 teaspoon fresh thyme leaves or oregano
- ¼ teaspoon chili flakes optional
- Freshly ground black pepper to taste
Instructions
Roast the Beets
- Preheat oven to 200°C (400°F).
- Gently scrub the beets clean but leave the skins on. Place them on a sheet of foil or in a covered baking dish.
- Roast for 40 to 50 minutes, or until a knife easily pierces them. Let cool slightly, then rub off the skins using a paper towel. Slice into wedges just before serving.
Toast the Pine Nuts
- In a dry skillet over medium heat, toast pine nuts until golden, stirring often. Set aside to cool.
Make the Pesto
- In a food processor, combine basil, spinach or arugula, toasted pine nuts, garlic, Parmesan, lemon juice, lemon zest (if using), salt, and the ice cube. Pulse until everything is finely chopped.
- With the motor running, slowly drizzle in olive oil until the pesto reaches your preferred consistency. Taste and adjust seasoning with more salt or lemon if needed.
- Make-ahead tip: Press plastic wrap directly onto the surface or top with a thin layer of olive oil to keep the pesto bright green in the fridge.
Blanch the Green Beans
- In a small saucepan, bring salted water to a boil. Blanch the green beans for 2 to 3 minutes until bright green and just tender. Transfer to an ice bath to stop the cooking. Drain and set aside.
Sauté the Vegetables
- Use the same skillet throughout, wiping it clean between steps if needed.
- Purple Cabbage: Heat ½ tablespoon olive oil over medium heat. Sauté with a pinch of salt for 5 to 6 minutes until just tender but still vibrant. Remove and set aside.
- Carrots: Add 1 tablespoon of olive oil to the skillet. Sauté carrots for 5 to 6 minutes until golden and tender-crisp. Season lightly and set aside.
- Red and Yellow Bell Peppers: Add remaining ½ tablespoon olive oil to the skillet. Sauté peppers together for 4 to 5 minutes until lightly charred and softened. Season with salt and pepper and set aside
To Marinate the Feta (Optional but Worth It!)
- In a small bowl or jar, combine olive oil, lemon zest, thyme or oregano, chili flakes, and black pepper. Gently fold in feta cubes. Let marinate for at least 30 minutes at room temperature or refrigerate for up to 3 days. Bring to room temperature before serving.
To Assemble
- On a large platter or shallow salad bowl, spread out the arugula. Toss with olive oil, lemon juice, and Parmesan cheese. Layer on the roasted beets, green beans, carrots, cabbage, bell peppers, and cherry tomatoes.
- Drizzle generously with the pesto. Finish with crumbled or marinated feta and a sprinkle of toasted pine nuts if using. Serve warm or slightly cooled.
💬 Tried this recipe?
- We’d LOVE it if you left a rating and review — your feedback helps others (and us!)
Made this for a get-together today with some friends. They were so complimentary of the flavors and colors, thanks you all!
Hi Dina & Bruce,
We are thrilled to hear that you and your guests enjoyed this recipe!
Have a wonderful weekend!
Elaine & James