Spiralized Beet Salad Recipes

RAW BEET SALAD (SHREDDED OR SPIRALIZED)

Steps:

• Place the shredded beets, carrots, and parsley into a salad bowl.
• Slice the apple into small cubes. Place the diced apple into a small bowl and pour the lemon juice over it. Mix to make sure all the pieces are covered in lemon juice. Then add it to the beets.
• Add the pumpkin seeds, olive oil, and balsamic vinegar. Toss to combine. Season with salt if needed.

SPIRALIZED ROASTED BEET SALAD WITH QUINCE VINAIGRETTE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and grease with nonstick cooking spray.
• Cut beets into spirals using a spiralizer.
• Place beet spirals in a bowl; add 1/4 teaspoon salt and 1/8 teaspoon black pepper and toss to combine. Spread out on the prepared baking sheet.
• Bake in the preheated oven, stirring halfway, until softened, about 10 minutes. Let cool completely, 5 to 10 minutes.
• Whisk olive oil, quince vinegar, salt, and pepper together in a small bowl to make dressing.
• Divide spring salad mix between 2 plates. Top with cooled beet spirals. Scatter blue cheese, chopped walnuts, and chives over the beets. Drizzle dressing on top.

SPIRALIZED BEET SALAD

Steps:

• Place shallot in a small bowl. Add oil, lemon zest, lemon juice, salt and pepper; whisk to combine. Set aside.
• Clean and peel beets. Working with the thin blade, spiralize the beets. Cut the spirals into 3-inch lengths. Place the spiralized beets in a large bowl. Drizzle with the dressing and toss until the salad is well coated.
• Just before serving, add almonds and parsley; toss to coat.

SUSAN PALMER

Steps:

• Bring a large pot of salted water to boil
• Using your spiralizer with blade 'B' in place, spiralize the golden beets and then the red beets, separate each type of beet to keep the colors from bleeding together. To keep your spiralizer from staining wash it immediately.
• Place the golden beet noodles in the boiling water and cook for 1-2 minutes or until soft and remove with tongs. Repeat with the red beets. It's important to start with the golden beets as the red beets will stain the water. Set aside to cool.
• In a small saute pan over medium heat, melt the butter and brown sugar together and add the pecan halves. Toast for about 2 minutes, stirring the pecans so they are covered with the sugar coating. Season with the kosher salt.
• If taking the salad on a picnic, toss the beet noodles together with small pieces of goat cheese and top with the sugared pecans. Dress with homemade or your favorite balsamic vinaigrette, about 4-5 tablespoons should be enough for a thin coating. Use your judgement on how much dressing you'd like on the salad.
• If enjoying at home, divide the beet noodles between 4 plates, top with goat cheese, pecans and a drizzle of vinaigrette.