Root Vegetables Coleslaw (with Beetroot, Carrot & Celeriac)

Discover the flavor and freshness in a generous portion of root vegetables coleslaw, enriched with beetroot, carrot and celeriac.

If you are looking for healthy recipes full of vitamins, you must try this beetroot salad with celeriac and carrots. Each bite brings an explosion of flavors and textures, while the light dressing covers the vegetables in a subtle layer of freshness and flavor. Enjoy this delicious salad as a refreshing appetizer or as a healthy and nutritious side dish with your favorite dishes.

Looking for more delicious salad recipes? Try my Quick Chickpeas and Roasted Beetroot Salad, Vitamin Salad with Citrus Dressing, Grilled Zucchini and Beetroot Salad.

Ingredients from my garden

The ingredients used in this recipe are special to me because they come from my own garden. Beets and carrots, grown with care and love by me, are the heart of this salad inspired by the classic coleslaw.

The fact that I had the opportunity to plant them, take care of them and watch them grow, brings a note of emotion and joy in every spoonful. When I prepare this salad, I not only enjoy their fresh and crunchy taste, but also the satisfaction of knowing that so much abundance came out of a simple tiny seed. It is an experience that connects me with nature and fills me with gratitude for the wealth and beauty that my garden offers.

The classic coleslaw recipe – the source of inspiration

The classic coleslaw recipe is a fresh and crunchy salad that combines shredded cabbage with grated carrots and a creamy dressing. It is a popular choice for picnics, barbecues and other festive events, due to its simplicity and refreshing taste. Cabbage and carrots are thinly sliced/grated and mixed together to create a crunchy and slightly sweet base.

The classic dressing consists of a combination of mayonnaise, vinegar, sugar and spices such as mustard or celery seeds. This dressing is poured over the cut vegetables and mixed well to cover each piece in an even layer of rich and creamy flavors.

I was inspired by the classic coleslaw recipe, but replaced chopped cabbage with beets and celery. I also added a special ingredient, pickled purslane, a recipe that I love and recommend! Of course, you can make the recipe without this special ingredient.

Vitamin salad – benefits

• Red beetroot: It is rich in nutrients such as iron, potassium and vitamin C. Regular consumption of beetroot can help reduce blood pressure, improve heart health and blood circulation. It also contains antioxidants that protect cells from damage and reduce the risk of chronic diseases. Study beetroot benefits.
• Celeriac: It is an excellent source of dietary fiber, vitamins (A, C, K) and minerals such as potassium and calcium. Eating celery can help maintain digestive health, reduce inflammation and improve the immune system. It is also known for its anti-inflammatory and antioxidant properties.
• Carrots: They are famous for their high content of beta-carotene, an antioxidant that turns into vitamin A in the body. Eating carrots can contribute to improving the health of vision, skin and the immune system. They are also a good source of fiber, which supports digestive health and weight control.

The combination of these three vegetables in this root vegetables coleslaw brings a rich supply of essential nutrients and antioxidants, which support the general health and well-being of the body.