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Radical Rootin' Tootin' Root Salad

Ease of Preparation: Easy

Preparation Time: 10-15 min
chill 30 min

Servings: 6 to 8

Recipe By: Beverly Lynn Bennett

From:  The Complete Idiot's Guide to Vegan Living
Used with permission of Beverly Lynn Bennett

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Radical Rootin' Tootin' Root Salad

This salad is perfect for raw foodists. Check the produce section of your favorite natural foods store or grocery store for watermelon daikon and many more varieties to tempt your taste buds. You're probably used to eating root vegetables cooked, but they are surprisingly sweet in their raw state.

2 cups red beets, finely julienned
2 cups carrots, finely julienned
2 cups golden beets, peeled and finely julienned
2 cups watermelon daikon, peeled and finely julienned
1/2 cup green onions, thinly sliced
1/4 cup chopped fresh parsley
2 tablespoons apple cider vinegar
2 tablespoons filtered water
1 tablespoon olive oil or raw sesame oil
1 tablespoon ginger, peeled and grated
1 teaspoon ground cinnamon
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
Place red beets in a small bowl. Cover and refrigerate until serving.

Combine carrots, golden beets, watermelon diakon, green onions, and parsley in a large bowl, and toss gently. In a small bowl, whisk together apple cider vinegar, water, olive oil, ginger, ground cinnamon, sea salt, and black pepper. Pour dressing over top of vegetables, and toss gently to thoroughly coat.

Cover and refrigerate for 30 minutes to allow flavors to blend. Just before serving, add red beets and toss the mixture only enough to incorporate them. Serve this as a salad or side dish, as part of a veggie sandwich, or on a bed of greens or grains, if desired.
Chef Suggestions
You can omit or substitute other roots such as yams in the vegetable combination. Also, adding fruit such as orange segments or julienned apples to the salad makes it sweeter.

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