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A Fresh Twist on Tradition

Spiralized Beet Salad

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Fresh beets are made into noodles, tossed with a simple orange vinaigrette, and topped with fresh mint and pistachios. This sprialized beet salad is quick, easy, and a fun way to eat your veggies!

Spiralized Beet SaladI have always loved beets, but I always do the same thing with them – roast them and either eat them as a side dish or put them on a salad. Don’t get me wrong, this way of eating beets is fabulous and obviously my favorite. However, I really wanted to do something different.

Enter the spiralizer. 

This gadget is the perfect tool for when you need to add some variety to your veggies. I have to admit, I put off spiralizing beets because I was afraid of the mess I’d end up with. If you’ve ever dealt with fresh beets, you know exactly what I’m talking about. I made sure to wear gloves and lined my cutting board heavily with paper towels – it worked well and the mess was minimal!

Beet Noodles

Spiralized Beet Noodles

I was wondering if I’d need to blanch the beet noodles as I’ve never eaten raw beets, but when I tried them I ended up loving them. And that was before I even topped them with anything!

I decided to keep things super simple and toss the beet noodles with a quick orange vinaigrette, fresh mint, and pistachios. I think goat cheese would be a wonderful addition to this, but I didn’t have any and I really wanted to keep it dairy free. I also think grilled chicken or shrimp would be awesome on top of this. Oh, and avocado. Looks like the possibilities are endless!

Beet Salad

Spiralized Beet Salad
Serves 4
Fresh beets are made into noodles, tossed with a simple orange vinaigrette, and topped with fresh mint and pistachios. This sprialized beet salad is quick, easy, and a fun way to eat your veggies!
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Ingredients
  1. 2-4 Beets, I used a mix of red and golden, peeled and spiralized*
  2. 1 Orange, juiced
  3. 1 Tablespoon White Balsamic Vinegar
  4. 1 Teaspoon Honey
  5. Salt and Pepper, to taste
  6. 2 Tablespoons Extra-Virgin Olive Oil
  7. 2 Tablespoons Fresh Mint Leaves, thinly sliced
  8. ¼ Cup Pistachios, finely chopped
Instructions
  1. Place the beet noodles in a large bowl.
  2. In a small mason jar, combine the orange juice, vinegar, honey, salt, pepper, and olive oil. Shake until well combined. Pour the dressing over the beet noodles.
  3. Add in the mint and pistachios and toss well. Serve immediately. See notes for make ahead directions.
Notes
  1. *To make the salad easier to eat, cut the noodles down a bit.
  2. *To make this salad ahead: combine the beet noodles with the mint and pistachios and keep the dressing separate. When you’re ready to serve, toss the salad with the dressing. This method will keep the color and freshness - I did try tossing it with the dressing the day before and while it still tasted good, the color was a little drab!
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Lovely comments

  3. Okay, this is AWESOME, Keri! SO gorgeous and simply delicious! I thought I had spiraled everything until now! I never thought of trying to noodle beets! Sheer genius, girlfriend! I just adore everything about this bright, beety, beautiful salad- the color, the orange vinaigrette, fresh mint and pistachios… ALL SO SO GOOD! Loves it! Pinned!!! Cheers, my dear <3

    Reply

  5. You are so creative, Keri! I love beets but I struggle to come up with ways to use them other than roasting them. I’ve never tried them raw but I’m all aboard! The colors look beautiful too 🙂
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    Reply

    • Thanks Ali! Same here – I always roast them, so I was looking to do something different! If you love beets I definitely think you’ll like them raw too. 🙂

      Reply

  15. What kind of tool do you use to spiral the beets? I would live to try this recipe, looks scrumptious!

    Reply

    • Hi Susan. I use a Spiralizer – you can find one on Amazon (that’s where I purchased mine) or some kitchen stores like Williams-Sonoma have them too! Enjoy 🙂

      Reply

    • They are not cooked at all, Patti. I really like them raw, but if you prefer them cooked a bit you can sauté them or roast them after you spiralize 🙂

      Reply

  17. This looks delicious! I’m curious, though — did you peel the beets beforehand or just spiralize them with the skin on? Thanks!

    Reply

  18. hi-

    this looks beautiful and yummy. what kind of spiralizer do you use? been researching and don’t know which one to get. thank you!

    Reply

Trackbacks

  3. […] pee before but not beeturia.  However, I have been eating a lot of beets lately.  I’d had Spiralized Beet Salad* for lunch, in fact.  I found the beet test article interesting because of the low stomach acid […]

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  13. […] Beetroot is a member of the same family as chard and spinach and you can eat both the root and the leaves. The root is incredibly nutrient rich, being choc-full of vitamin C, Magnesium, folic acid, potassium and fibre, whilst the leaves are packed with calcium, iron and vitamins A and C.I like to juice the leaves when I’m making a beet-juice to get all the goodies in me.Typically beetroot is a rich purple colour, though beetroot can also be white or golden. Due to its high sugar content, beetroot is delicious eaten raw but is more typically cooked in some form. Roasted beets – oh my..!Try out these recipes to make the most of the beetroot season:Roasted Beetroot Hummus Beetroot Pumpkin Seed Pesto Omega Boost Beetroot Blackcurrant Energy Bars Spiralized Beet Salad […]

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