Energising Salad – Beetroot, Carrot, Red Cabbage

Beetroot, Carrots, Red cabbage Salad

Beetroots are an excellent source of vitamin C, B6, iron, calcium, magnesium, folate and zinc. They are rich in phytonutrients which are disease preventing nutrients found in plants. They help detox the liver and are great for bowel movement.

Carrots have high amounts of beta carotene which is a precursor to Vitamin A. The body converts beta carotene to Vitamin A and the great thing is that it converts just the amount that it needs. Beta carotene is what gives carrots their orange colour and are beneficial for our vision, immune system and skin. Carrots also have Vitamin B6, and K. And have antioxidants which help fight disease causing free radicals in the blood.

Red Cabbage contain beneficial nutrients that help activate antioxidants and are able to fight cancer causing substances. Other nutrients found in red cabbage are calcium, magnesium, folic acid essential for heart health, vitamin C, B6 which is essential for healthy nervous and immune systems and A.

The recipe is easy to follow and you can double the quantities of sliced beetroot, carrots and red cabbage and store them in a glass container in the fridge so that you can eat it for lunch once more in the week.


Serves one.


1 cup beetroot

1 cup carrots

1 cup red cabbage

1 cup kale

1/4 cup pomelo (optional)

1 tbsp roasted walnuts

1 tbsp roasted almonds

1 tsp roasted sesame seeds

1 tbsp cranberries or raisins (optional)

The beetroot, carrots and red cabbage should be thinly sliced and the kale should be chopped into small pieces.

Salad Dressing:

My tahini dressing (see the High Fibre salad recipe)


1/4 cup squeezed lemon juice

1 tbsp balsamic vinegar

1/4 cup cold pressed extra virgin olive oil

1 tbsp whole grain mustard

1 tsp english mustard

1 tsp molasses sugar or honey

1/2 tsp pepper

1/2 tsp himalayan salt

This quantity of the salad dressing is just enough for your salad – if you like it then you can double the quantities and put the salad dressing in the fridge for later use.

Now you go ahead and toss all the salad ingredients with the dressing of your choice and enjoy an energising lunch!


Author: Healthybalance

I am a clinical nutritionist and certified integrative nutrition health coach. I run workshops on wellness and work with clients individually. I believe in an integrated approach to health. Along with nutritional advice I direct my clients to address the root cause of any imbalances in their lives. I believe in empowering people to become advocates for themselves so that they can make long-term changes that lead to their optimum health and wellness. The work of an integrative nutritionist is to help clients understand the synergy that exists between the primary areas in ones life like sleep, exercise, satisfaction in our relationships, career and other such domains and the food we eat. I work with young adults ages 12 and above and women, mostly pertaining to weight loss, gut issues, and hormonal imbalances.

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