Pickled Radish and Beet Salad

The day is getting longer little by little. Daffodil sprouts started poking up. It seems like spring is not too far away. 

Beet and radish are such a good combo to brighten up your meals. This lightly pickled dish is quick to make, healthy and refreshing. Hope you enjoy!

Serving: 4 - 6   Prep time: 30 minutes


3 Cups Julienned radish (thin strips)

1/3 Cup Julienned beet (thin strips)

1/4 Cup Thin sliced onion 

1 Tbsp Ginger Miso

1 Tbsp Maple syrup 

1/2 tsp Sea salt 

1 Tbsp Lemon juice or your choice of vinegar 

1 Tbsp Hemp seeds

1/2 Tbsp Sesame seeds 

1-2 Tbsp Pumpkin seeds 

Black pepper 

(Optional) Orange or lemon zest


  1. Julienne radish and beet into thin strips, and slice onion. Place them in a mixing bowl. 
  2. Add maple syrup and Ginger miso into the bowl, and mix well. Set aside for 10 minutes until the radish, beet and onion are wilted. 
  3. Add salt, lemon juice (or vinegar), orange or lemon zest (if you are using), pumpkin seeds, hemp seeds, and sesame seeds. 
  4. Mix all the ingredients, then finish up with freshly cracked black pepper. 

* You can eat this as a side dish with rice and noodle, or add it into a bed of salad greens. 

* Leftovers can be stored in the fridge for about a week. 

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