Raw Salad with Root Vegetables

Raw Salad with Root Vegetables

I love to prepare this raw salad with root vegetables during the winter. I use the most delicious and nutritious seasonal vegetables to make it. If you enjoy crunchy vegetables, you are going to love it. The salad has this vibrant color that will wake up your appetite. I know that some people might dislike the idea of raw beet or turnips, but I personally like the flavor of the raw root vegetables. They are fresh, sweet, and earthy and they go so well with the tangy dressing.

Pouring olive oil on the salad

Why should you make this recipe?

This raw salad with root vegetables is so easy to make. Preparation time is only ten minutes. All you have to do is to wash, peel and shred the vegetables.

The ingredients for this salad are affordable and easy to find in every grocery store.

I’ll always be an advocate for local and seasonal shopping. Consuming produce in season from your farmer’s markets is good for you, for your community and for the environment. Seasonal produce is higher in vitamins, fiber, and antioxidants then the one that is not in season. The climate, soil content and sun intensity contribute to its superior nutrient composition.

This salad is vegan, Paleo, Whole 30, dairy, and gluten free. It is also heart healthy and diabetic friendly.

Root vegetables are low in calories and so nutritious. They contain valuable vitamins, minerals, antioxidants and fiber. When you consume them raw you get the maximum benefits from those nutrients.

Salting the salad

Helpful tips

Wash your root vegetables very well. You can also peel the carrots and the beet.

You might need food grade gloves when you handle raw beet root if you don’t want your fingers to get pink.

If you don’t have a food processor you can grate the vegetables with a regular box grater.

When you season the salad use your own judgment. Salt, oil and vinegar may be adjusted depending on dietary or personal preference.

If you don’t like the taste of vinegar you can replace it with freshly squeezed lemon juice.

You can refrigerate leftover salad, but since it contains vinegar the vegetables will become pickled. Also, the longer you store it the less crunchy it will become. If you need to make it ahead you can shred the vegetables and keep them in a container with a lid or a ziplock bag. When you are ready to consume the salad you add seasoning and stir.

Raw Salad with Root Vegetables

Raw Salad with Root Vegetables

Prep Time10 minutes
Total Time10 minutes
Course: Salad
Keyword: beets, carrot, olive oil, radish, raw, turnip


  • Food processor or box grater


  • ½ lb carrots washed, peeled, trimmed ends
  • 1 large beet root washed, peeled, trimmed ends
  • 1 turnip washed with trimmed ends
  • 1 radish washed with trimmed ends
  • 1 Tbsp extra virgin olive oil or to taste
  • 2 Tbsp apple cider vinegar or to taste
  • salt to taste


  • Wash, peel and trim the ends of the vegetables.
    Washed and prepped vegetables
  • Use a food processor or a box grater to grate the carrots, beet and turnip.
  • Transfer the grated vegetables in a bowl. Slice the radish thinly and add it to the same bowl.
    Salad ready for seasoning
  • Season with olive oil, vinegar and salt. Stir well and enjoy.
    Stirring the vegetables
Raw Salad with Root Vegetables

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