Radical Roots Salad

This is one of those salads that seems like a lot of work because it requires a bit of extra for ingredients to roast and marinate, but is actually super simple to prep. The best part is that if you make a big batch it holds up well in the fridge for a few days unlike so many salads that tend to get soggy if not eaten right away.


  • 1/2 head of purple cabbage (hand-shredded)
  • 1/2 red onion (hand-shredded)
  • 1 bulb of fennel (hand-shredded)
  • 7-8 roasted beets (chopped into large chunks)
  • 2 tablespoons macadamia nut oil (avocado oil / coconut oil)
  • 2 tablespoons balsamic vinegar
  • salt

For the dressing / veggie marinade 

  • 1 lemon (juiced)
  • 1 tablespoon EVOO
  • 2-3 tablespoons balsamic vinegar
  • salt to taste


  1. Prep the beets: Peel, chop and toss in macadamia nut oil and balsamic vinegar.
  2. Roast beets in the oven for 45 mins at 420F
  3. Prep the raw veggies: cabbage, onion and fennel
  4. Combine in a large bowl
  5. Toss with the dressing
  6. Marinade the raw veggies for at least 2 hours
  7. Add the beets to bowl with the veggies
  8. Stir it all up! Enjoy!

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