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My Root Salad

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.