Spiralized Beet Salad Recipes

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SPIRALIZED BEET SALAD



Spiralized Beet Salad image

Impress your guests with this stunning beet salad that's quick and easy to make. Because the beets are sliced so thinly by the spiralizer, you don't have to worry about cooking or painstakingly chopping veggies. Regular red beets look great, but striped Chioggia beets, golden beets or a mix of any of the three would make the presentation even more gorgeous.

Provided by Erin Alderson

Categories     Quick & Easy Vegan Dinner Recipes

Time 15m

Number Of Ingredients 9

⅓ cup minced shallot (1 medium)
¼ cup extra-virgin olive oil
½ teaspoon freshly grated lemon zest
2 tablespoons lemon juice
½ teaspoon salt
¼ teaspoon ground pepper
2 pounds beets (3 to 4 medium)
½ cup slivered almonds, toasted
½ cup chopped fresh flat-leaf parsley

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.

Nutrition Facts : Calories 158 calories, Carbohydrate 14 g, Fat 10.6 g, Fiber 4.4 g, Protein 3.5 g, SaturatedFat 1.3 g, Sodium 236.8 mg, Sugar 8.6 g

RAW BEET SALAD (SHREDDED OR SPIRALIZED)



Raw Beet Salad (Shredded or Spiralized) image

This raw beet salad is crunchy, refreshing, and very filling. It's made with shredded or spiralized fresh beets and a very simple dressing. It's perfect as a side salad or cold side dish.

Provided by Maria Ushakova

Categories     Recipes

Time 10m

Number Of Ingredients 9

1 medium beet, shredded or spiralized
3 medium carrots, shredded or spiralized
a handful of parsley
juice of 1/2 lemon
1 apple, diced
1/2 cup raw pumpkin seeds
3 Tbsp olive oil
2 Tbsp balsamic vinegar
salt to taste (optional)

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.

Nutrition Facts : Calories 190.6 calories, Carbohydrate 13.9 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 14.1 grams fat, Fiber 3.4 grams fiber, Protein 4.5 grams protein, SaturatedFat 2.2 grams saturated fat, ServingSize 1/5 of recipe, Sodium 48.1 grams sodium, Sugar 8.1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11.9 grams unsaturated fat

SPIRALIZED BEET AND ORANGE SALAD



Spiralized Beet and Orange Salad image

Shake up your salad routine with this Spiralized Beet and Orange Salad recipe that includes navel oranges, feta cheese, arugula, beets, fennel and walnuts.

Provided by My Food and Family

Categories     Meal Recipes

Time 25m

Yield 8 servings, 1 cup each

Number Of Ingredients 7

1 beet, peeled
2 navel oranges
1/4 cup KRAFT Zesty Lime Vinaigrette Dressing
1/3 cup crumbled feta cheese
4 cups tightly packed arugula
1 small fennel bulb, trimmed, thinly sliced
1/2 cup coarsely chopped walnuts, toasted

Steps:

  • Use spiral slicer to cut beet into thin spaghetti-like strands; place in cold water. Let stand 10 min.
  • Meanwhile, cut peels off oranges, then cut oranges (between membranes) into sections while holding oranges over small bowl to reserve the juices. Add 2 Tbsp. reserved orange juice to blender. Discard any remaining orange juice. Add dressing and cheese to blender; blend until almost smooth.
  • Drain beets; pat dry with paper towels. Cut into bite-size pieces. Cut orange sections in half. Toss arugula with beets, oranges, fennel, nuts and dressing mixture in large bowl just before serving.

Nutrition Facts : Calories 110, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 4 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g

SPIRALIZED ROASTED BEET SALAD WITH QUINCE VINAIGRETTE



Spiralized Roasted Beet Salad with Quince Vinaigrette image

Great salad for lunch or dinner! Spiralizing the beets makes for a quicker cooking time. Use any flavored vinegar of your choice - dark berry or fig vinegar make great options!

Provided by Arizona Desert Flower

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 30m

Yield 2

Number Of Ingredients 11

cooking spray
2 beets, peeled
¼ teaspoon salt
⅛ teaspoon ground black pepper
¼ cup olive oil
3 tablespoons quince vinegar, or more to taste
salt and ground black pepper to taste
1 (12 ounce) bag spring salad mix
2 ounces blue cheese, crumbled
2 ounces chopped walnuts
2 tablespoons fresh snipped chives

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.

Nutrition Facts : Calories 635.1 calories, Carbohydrate 28.1 g, Cholesterol 21.3 mg, Fat 54.4 g, Fiber 8 g, Protein 14.6 g, SaturatedFat 10.9 g, Sodium 894.6 mg, Sugar 18.2 g

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