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Spiralized Beet Salad

  • 15 m
  • 15 m
Erin Alderson
“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.”


    • 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


  • 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
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