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My Root Salad

Print Recipe
Course: Salad
Cuisine: Five Spice
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. In a large jar or sealed ceramic container, combine the carrots,beets, onion, olives, salt, and toss well.
  2. Add cayenne, ginger,garlic, vinegar, and mix very well.
  3. May be refrigerated with at least several olives.
  4. 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.