Beetroot Radish Salad with Creamy Orange Dill Dressing

I have two theories for why people don’t like salads, or don’t eat them more often. No judgement here. I was once guilty of these myself:

1. The salads lack creativity. You know, the tradition boring tossed salads with store-bought Italian dressing. No wonder you’re so put off of eating them.

  • Solution: Jazz it up a little!

  • Add new vegetables you haven’t tried before or haven’t eaten in a while.

  • Make new homemade salad dressings (try this recipe for starters).

  • Vary how you prepare the vegetables (chop, dice, mince, thick slices, thin slices, spiralize, shred, grate – you get the idea).

  • Add fruit (yes fruit!) to your salad for added sweetness.

2. Eating too much processed foods. When you’ve become accustomed to oils, salts, MSG, additives, preservatives, artificial sweeteners, and all other means of flavouring agents your sensory input comes to expect this onslaught of stimulus and it becomes difficult to appreciate the simple depth of flavours offered by whole foods. When limiting pastries and fried foods, you'll quickly come to notice that no two tomatoes or oranges eaten back-to-back taste the same. Each provides its own unique flavour profile.

  • Solution: The obvious answer here is cut down on the processed foods, but I have one more tip: try lookingat your vegetables before eating it. This is a form of meditation on its own. You may come to realize the beauty within each ingredient, which in turn may help you appreciate the flavours in each bite.

3. Falsely thinking salads are time-consuming to prepare. I hear this one a lot from clients and family members that enjoy eating salads but just can’t find the time.

  • Solution: Your salad doesn’t need to be gourmet. Again – simplicity allows you to appreciate the flavours of each ingredient. Start with this recipe.

4. Using boring salad dressings. Let’s be totally honest. The best part is always the dressing. If you're using the same one time and time again, it's getting boring. If it's the store-bought variety, it's usually boring too.

  • Solution: Try making your own! Again, it can be super simple. This dressing is quick, quick, quick to make and oh-so-good. Just 3 ingredients!

The salad is 5 ingredients, the salad dressing is 3 ingredients. It doesn’t get more simple than that, folks.

Dietitian's Definition: The red colour compound in beets is called betanin cannot be broken down in the body, and in high concentrations may cause urine and stool to turn a red colour. Reddish coloured urine in this case is called beeturia. They gave it a name! Cool, huh?

So go ahead and make your salads and pee more interesting with this beetroot and red leaf lettuce salad.

Beetroot Radish Salad with Creamy Orange Dill Dressing

Recipe PDF

▸ ▹ Vegan, raw, gluten-free, oil-free, soy-free, refined sugar-free, nut-free

Yield: 4 servings

Prep Time: 10 min

Total Time: 10 min


2 beetroots, peeled and thinly sliced

10 radishes, thinly sliced

3 tomatoes, thinly sliced

1 bunch red leaf lettuce, torn into bite-sized pieces

1 bunch parsley, chopped


4 Tbsp (45mL) tahini (sesame seed butter)

2-3 (8-10g) Tbsp finely chopped fresh dill

3 medium oranges, juiced

salt and pepper to taste (optional)


  1. Add all salad ingredients to a large bowl.

  2. In a small bowl whisk together the salad dressing ingredients until well combined. If you want the dressing more thin, add water to achieve desired consistency.

  3. Add dressing to salad. Serve. Nom, nom, nom.


  1. I presented mine all pretty for pictures but you don't need to do this. Add to a bowl and whip up in no time. Either way it'll taste delicious.

  2. I usually make a large batch of this dressing, store in an airtight container, and keep in the fridge for up to 5 days to enjoy with salads throughout the week.

Did You Try This Recipe?

Let me know how it went! Comment below and share a picture on Instagram with the hashtag #pickuplimes

❤ Sadia

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