Raw Beet Salad
This spiralized raw beet salad makes a refreshing summer side salad or appetizer. Prep it in the morning and then assemble at lunch or dinner time for a quick, but fancy side.
Recipe type: Side, Salad
Serves: 2
  • 1 raw beet, spiralized
  • 1 raw yellow beet or cucumber, spiralized
  • 1 cup Boston Bibb (or other lettuce), chopped
  • 2 ounces goat cheese
  • ¼ cup pecans, toasted
  • 1 tablespoon EVOO
  • 2 tablespoons white balsamic vinegar
  • ½ teaspoon honey
  • ¼ teaspoon Kosher salt
  • Freshly ground pepper to taste
  1. Use a spiralizer to make beet (and cucumber if using) spirals. The salad is easiest to eat if they aren't too long, so if they come out more like spaghetti noodles, just cut them a bit. Alternatively you could grate the beet with a hand grater or food processor.
  2. Make dressing by combining ingredients in a small jar with a lid and shaking until blended.
  3. Pour dressing over spiralized veggies and toss to combine. Let sit for 30-45 minutes or even longer to help flavors develop.
  4. Assemble salads onto 2 plates by adding first a layer of lettuce, then the raw beets, and finally the goat cheese and pecans. Enjoy!
Recipe by Hälsa Nutrition at https://halsanutrition.com/raw-beet-salad/