Root Veggie Salad

Hey loves!

Recently I have been cooking up a storm in my kitchen. Spending a lot of time in my kitchen helps me to combat the harsh winters here in Sweden and gives me a sense of calm. In recent weeks, my husband and I also had several nights of guests over for dinner so I decided to get inspired and document some of the goodness we ate during these evenings.

Hosting guests can be stressful at times when you feel like you have to perform and put your best effort forwards in the kitchen. In my best effort to avoid these feeling of “pressure” we put on ourselves to present a perfectly constructed meal for our friends, I decided to just make meals my husband and I enjoy eating and make them simple. Not too many instructions, not too many little details that needed to be in place. Just simple, delicious and healthy! After all, the reason why we have guests over are to socialize and spend time with them not slaving away in the kitchen. The less time you have to spend in the kitchen while your guests are over, the more time you will have to actually enjoy their company and be able to relax.

I made a delicious veggie root salad that I used for guests we had over on Sunday and Monday night. I made double the amount on Sunday so it was already done for Monday’s meal. This was a lifesaver! Work smarter not harder loves! 😉 

I love “polkabetor” peppermint beets! They are seem like such a treat to me because they are not as easy to find in the US.

Root Veggie Salad

Wonderful side dish for dinner, lunch or on a picnic. 

Course dinner, lunch, Salad, Side Dish, Snack
Cuisine vegan, vegetarian
Prep Time 15 minutes


  • 8-10 large carrots
  • 5 peeled beets
  • 2 tbsp apple cider vinegar with the mother
  • 1 tbsp lime juice
  • 1 tbsp lemon juice
  • 1 tbsp pure maple syrup
  • pinch sea salt
  • 2 tbsp sesame seeds


  1. First, peel the veggies and wash them.

  2. Grate the carrots and beets into a large bowl using a grater or a food processor.

  3.  Add the apple cider vinegar, lemon juice, maple syrup, salt and sesame seeds to the grated root veggies and mix together.

  4. Chill around 20-30 minutes before serving for best test. 

  5. Serve in a pretty bowl and enjoy! 

Recipe Notes

This will save in the refrigerator up to 3 days.


Let me know how you all like this recipe! It can be used for dinner parties, as a side dish, at picnics, packed lunches or as a snack.

All the best XO,



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