Salad:
Kale
Purple kale
Picked lettuce
Siberian kale  
Red cabbage (we had small heads, but you can use cut)
Beetroots (red or yellow)
Jerusalem artichokes
Mangolds (rosy, pink and red)
Chinese pink celery
Cauliflower
Cucumber
Jungle cucumber
Peppers
Orange
Lemon
Raspberry

Dressing:
A nice olive oil
A bit of white wine vinegar
A teaspoon honey (preferably liquid)
A teaspoon mustard
A pinch of fresh cut chilli
Salt and pepper

Pickling liquid for fast pickling:
2 dl organic vinegar
4 dl boiling water
2 tablespoons of sugar or honey
Salt and pepper
(season as you wish)

How to:

First, clean the vegetables. Then cut the beets on a mandolin iron in the finest thickness. Fast pickle them in the pickling liquid. Mix all the ingredients in a bowl, and when the sugar or honey has melted, put the beets in the mix. They should get about 30 minutes depending on the thickness of the vegetables. They should not get completely soft.

Then grate the kale, purple cabbage, Siberian cabbage and lettuce into smaller pieces in a bowl. We like rustic salad.

Chop vegetables and fruit in the desired size.

If you want lemons, but they seem to be too sour, you can put them in a small brine of olive oil and honey for 15 minutes.

Cut the Jerusalem artichokes on the mandolin iron also and subsequently put in lemon juice so they do not oxidize and turn brown. They also bring a slightly sour taste to the salad. So it is a pure win-win.

Red cabbage should be sliced and used fresh. If you use small plants (if you have any), you can make them a little softer by putting them in boiling water for 2-3 min. However, they will lose some of their colours.