My Root Salad

Here’s my modest stab at immortality—and good health. My daughter says nutritionists and doctors are saying we should seek to have four or five intensely colored fruit and vegetable servings a day, as anti-carcinogens. Here’s an easy, delicious start.

Jerry Weinberg

My Root Salad

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Course: Salad
Cuisine: Five Spice


  • 1 carrot (large, shredded)
  • 2 teaspoons salt (good stuff – to taste)
  • 1 beet (medium-large, shredded)
  • cayenne (to taste)
  • onion (vidalia or other mild [perhaps red], minced)
  • 1 teaspoon ginger (finely minced)
  • black olives (oil cured; as many as desired)
  • 2-3 cloves garlic (roasted)
  • ½ teaspoon balsamic vinegar (or red; to taste)
  • 1 cup green beans (or asparagus – trimmed, sliced 1”, parboiled 1-1 1/2 minutes, just before serving)
  • 1 yellow squash (trimmed, sliced 1/4” thick, parboiled as above)
  • 2-3 Tablespoons Italian flat-leafed parsley (chopped)
  • 2 Tablespoons basil (thinly-sliced)


  • In a large jar or sealed ceramic container, combine the carrots,beets, onion, olives, salt, and toss well.
  • Add cayenne, ginger,garlic, vinegar, and mix very well.
  • May be refrigerated with at least several olives.
  • Before serving, spread out nicely on an attractive platter. Parboil beans or asparagus and yellow summer squash, strain and arrange on other vegetables, scatter herbs across and serve.

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