Virgin Tricolor Salad

This fresh, raw salad is crunchy, delicious, and beautiful, combining the deep red of the beets, orange of the carrots, and white of the turnips.

Serves: 2
  • One medium beet
  • One medium carrot
  • Two small turnips (or one large peeled kohlrabi)
  • Sprouted cress or pea shoots for garnish


Salad dressing:

  • 3 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon lemon juice
  • 1/2 teaspoon wheat-free tamari sauce or Bragg’s Liquid Aminos
  1. Scrub the beet, carrot, and turnips and cut off roots and top.
  2. Julienne all three vegetables using a chef knife and then combine in a single bowl.
  3. In a jar, mix olive oil, garlic powder, lemon juice, and wheat-free tamari sauce or Bragg’s Liquid Aminos and shake
  4. Test the dressing by dipping a piece of turnip in it. You may want stronger or rebalanced flavors. Adjust to taste.
  5. Pour the dressing over the veggies and toss
  6. Garnish and serve.


Variations on the dressing:

  • Add a tablespoon of Kefir or plain yoghurt and dill to taste.
  • Add teaspoon of lemon with three cherry tomatoes and blend.

From The Paleo Diet Cookbook by Nell Stephenson and Loren Cordain

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