There is no way to prevent beets from coloring all the elements of a salad. One can minimize this by reserving the shredded beets, tossed with some of the vinaigrette, and adding just before serving. Or use carrots or other roots–but then, it wouldn’t be a radish, beet, and cabbage slaw…

The dressing here is basic, and good–but use any dressing you like…

1 1/2 c (peeled) shredded radishes
1 c (peeled) shredded beets
3 c finely shedded cabbage
1/2 c thinly sliced (red) onion
2 T vinegar or lemon juice
4 T vegetable oil
1/2 t sugar, optional
1/2 t fish sauce, optional (but adds umami)
1 t dried dill or cumin, or other dried herbs or spices
salt and pepper, to taste

1. Combine all ingredients in a salad bowl. Toss gently to combine and separate gratings. Let sit, if you can, for about half an hour.