Side

Spiralized Beet Salad

Crisp spirals of raw beet glisten under a bright lemon-shallot dressing, their earthy sweetness balanced by toasted almonds and fresh parsley. Each bite delivers refreshing crunch and lively citrus notes.

Recipe and photo by EatingWell, shared here with credit. View the Original

Spiralized Beet Salad
Total
15 min
Prep
15 min
Serves
8

Nutrition per Serving

Calories
158
Protein
4g
Carbs
14g
Fat
11g
Fiber
4g
Sugar
9g
Sodium
237mg

Ingredients

  • 1/3 cup minced shallot (1 medium)
  • 1/4 cup extra-virgin olive oil
  • 1/2 tsp freshly grated lemon zest
  • 2 tbsp lemon juice
  • 1/2 tsp salt
  • 1/4 tsp ground pepper
  • 2 lb beets (3 to 4 medium)
  • 1/2 cup slivered almonds, toasted
  • 1/2 cup chopped fresh flat-leaf parsley

Instructions

  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.