A Salad Worth Rooting For

Here's my favorite root salad, introduced to me by Lora Elise and full of flavors of the earth. It's a blend of grated root vegetables and fruit. I used grated celery root, turnip, parsnip, carrot, radish, and kohlrabi. For fruit I used diced grapefruit and nectarine. I then added a bag of mung bean sprouts (for crunch), and seasoned with minced mint and leek. The salad was inspired by a Swedish root salad in "Raw Food" by Erica Palmcrantz and Irmela Lilja.