Refreshing and alkalinizing, try this tangle of multicolored root vegetables – turnip, radishes, golden beet and carrots, tossed with basil, lemon-dill dressing. Since the veggies are raw, they need to be sliced very thin with a sharp knife or a peeler. This makes a gorgeous colorful salad any time of year. Use any toasted nuts you like. Pumpkin seeds are especially high in protein and magnesium. Even better, they’re the only seed that is alkaline-forming in the body. And that’s a very good thing! Serves 4.
To make curly carrots, peel and shave with a peeler. To make them crisp and curly, wrap the strips around your finger and immerse in a jar of cold water for a few minutes.
- 1/4 cup olive oil
- 1 clove garlic, smashed
- Juice of one lemon
- Unprocessed salt and pepper to taste
- 1 teaspoon fresh dill, or 1/2 teaspoon dried
- 1 large carrot, shaved into “noodles” with a carrot peeler, rolled up around your finger, and immersed into a narrow jar of water.
- 1 yellow or rainbow beet, sliced very thin
- 3 radishes, sliced very thin
- 1 turnip, sliced very thin
- 1 small beet, sliced very thin (Keep separate from the other veggies to avoid coloring everything red)
- 1/3 cup pumpkin seeds (pepitas) soaked and dehydrated or toasted
- Handful fresh basil, chopped
- Handful parsley or cilantro, chopped
- Whisk together all the dressing ingredients to taste.
- Slice and shave all the veggies. Keep the beets separate.
- Arrange red beets on a platter. Add remaining veggies, except carrot.
- Drain the carrot spirals. Top with carrot, pumpkin seeds, and drizzle dressing on top. Serve.