This Raw Spiralized Beet Salad combines spiralized carrots and beets tossed in a bright, easy orange dressing. Fresh and healthy, this salad is Vegan, Paleo, Gluten Free, and Specific Carbohydrate Diet friendly.
For a long time I equated more ingredients with more flavour, often ending up with long ingredient lists for so-called simple salads. This recipe proves the opposite: with just a few quality components you can get bright, satisfying results.
This salad is a great example of less-is-more. I considered adding nuts, extra vegetables, or a protein, but the combination of beets, carrots and a simple orange vinaigrette is delicious on its own. The flavours are fresh and the presentation is striking.
If you don’t have a spiralizer, a julienne peeler or a box grater will work fine. The texture won’t be quite the same as spiralized strands, but the bright flavours remain.
I enjoy the sweet crunch of raw beets, especially after years of mainly eating them roasted or pickled. In this salad I used golden beets, which are milder, and candy cane beets, which are very sweet and have a red-and-white interior. Use whatever beets you can find; trying different varieties will give you a bright, colourful plate.
Other easy make-ahead salads you might like:
- Asian Broccoli Salad
- Creamy Cauliflower “Faux-Tato” Salad
- Green Bean & Roasted Fennel Salad
- Fennel, Pickled Onion & Apple Salad
- Grilled Zucchini & Asparagus Salad
- “Couscous” Greek Salad
If you try this recipe, please leave a comment — I’d love to hear what you think — or tag me on Instagram (@everylastbite_) so I can see your photos!
Raw Beet & Carrot Spiralized Salad
Ingredients
- 2 carrots
- 2 large beets golden, candy cane or red
- ¼ cup chopped fresh parsley
- The zest and juice of 1 orange
- 2 tbsp extra virgin olive oil
- 1 tbsp white wine vinegar
- Salt and pepper
Instructions
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Wash and peel the beets and carrots. Spiralize, julienne or grate them into thin strips.
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Combine the spiralized vegetables with the chopped parsley and the grated orange zest in a bowl.
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Whisk together the orange juice, olive oil and white wine vinegar until emulsified.
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Toss the salad with the dressing and season to taste with salt and pepper. Store in the refrigerator for up to 2–3 days.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
