Spiralized Beet Salad

Spiralized Beet Salad

0 Reviews
From: EatingWell.com, May 2018

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.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 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


  • Prep

  • Ready In

  1. Place shallot in a small bowl. Add oil, lemon zest, lemon juice, salt and pepper; whisk to combine. Set aside.
  2. 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.
  3. Just before serving, add almonds and parsley; toss to coat.
  • To make ahead: Prepare through Step 2 and refrigerate for up to 2 days.
  • Equipment: Spiralizer

Nutrition information

  • Serving size: 1 cup
  • Per serving: 158 calories; 11 g fat(1 g sat); 4 g fiber; 14 g carbohydrates; 4 g protein; 135 mcg folate; 0 cholesterol; 9 g sugars; 0 g added sugars; 354 IU vitamin A; 13 mg vitamin C; 45 mg calcium; 1 mg iron; 237 mg sodium; 466 mg potassium
  • Nutrition Bonus: Folate (34% daily value), Vitamin C (22% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 2½ vegetable, 2 fat

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