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Grated Beet & Spring Green Salad

∙ eat the rainbow ∙

A fabulous raw “eat the rainbow” salad loaded with fresh greens, herbs and grated beet, or as we call it in Australia, beetroot! 
A great salad to help lighten your eating habits giving your digestion and detoxification systems some time out from processing heavy foods, fats, proteins and food chemicals ~ perfect early spring salad for when you are transitioning between seasons and reflecting on what you are eating; consider serving with a warming dressing or vinaigrette to aid your digestion. 


Raw foods are energetically colder and can be harder to digest for some people. To support your digestion, you can add warming dressings, spices and fresh herbs.  Spices like ginger, cumin, paprika, chilli, turmeric, black pepper, mustard, allspice, clove, anise are all warming.  Herbs like mint, parsley, dill, basil, fennel, cilantro, sage, rosemary, and thyme can aid digestion and nutrient absorption.


  • Servesmakes 6 cups
  • Cooks in 0
  • Prep time 10 mins


adds to shopping list

  • 4 cups spring greens*
  • 1 beet | beetroot - grated
  • 1 cup red cabbage - fine slice
  • 1 cup fresh herbs* - fine chop
  • 1 daikon radish - juilienne | matchstick
  • 2 tbsp pumpkin seeds
  • 1 tbsp sunflower seeds
  • 1 cup sprouts - optional



Grated Beet & Spring Green Salad


WASH all your veg and spin your salad greens.


PEEL & GRATE beetroot directly into a bowl using a box grater.


PEEL & SLICE Julienne | matchstick style purple daikon radish.  Cut cabbage into 1/4, then finely slice.


MIX all ingredients in a salad bowl or storage dish with a lid.


STORE in the fridge, lid on, without dressing.  



Serving Ideas & Dressings
with a splash of apple cider vinegar
Oil-free Orange Vinaigrette 
Chive & Thyme Herbal Dressing
Asian Style Dressing
Smokey Tahini Sauce
Lemony Dijon, Mustard Salad Dressing
Dill Tahini Sauce
Simple Lemon Vinaigrette spiked with spices like cumin, smoked paprika and allspice.

Chef Hat Icon Chef tips + Ingredient Swaps + Ideas

THERAPEUTIC DIETS – Adapt the recipe and ingredients according to your healthcare provider.
Please remember to read food ingredient labels.


*SPRING GREENS any mix of spinach, arugula, kale, bok choy, swiss chard, beet greens, radish & turnip greens, mizuna, rocket, lettuces, purslane, lambs quarters, ground ivy, dandelion greens, sprouts, microgreens, sorrel.


SWAP BEETROOT for grated carrot, summer squash, zucchini, yellow beet, apple, cabbage, cauliflower, and kohlrabi.


SWAP DAIKON RADISH – for any radishes in season – thinly sliced


*FRESH HERBS – use parsley, chives, scallions, cilantro, dill, sorrel, basil, mint, dandelion, wood sorrel and bronze fennel.


SWAP PUMPKIN SEEDS for any other nuts and seeds that you like.


ADD any finely sliced, raw vegetables you like; celery, rhubarb, radish, sliced snow peas or snap peas, yellow zucchini, carrots.

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