I picked up a bunch of jewel-toned beets at the farmers market this weekend. I’d usually roast them for a hearty salad or slice them up for a sandwich, but I got this fancy new kitchen toy and decided to spiralize them raw and make a salad with the beets as the main attraction.
Spiralizers are fun: They can turn carrots, beets, squash, potatoes, and even radishes into really long strands that you can twist around your fork like spaghetti.
Serves 2 to 4
- 10 medium to small beets, trimmed and peeled
- 1/4 cup extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
- 1/2 teaspoon salt
- 1/3 cup roasted and salted pumpkin seeds
- 1 tablespoon minced fresh dill
Slice the ends off the beets and place it on your spiralizer. Turn the spiralizer and create beet noodles. Place in a bowl and set aside.
In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and a pinch of pepper. Add to the bowl of spiralized beets. Toss, and garnish with pumpkin seeds and fresh dill.
You can grate the beets if you don’t have a spiralizer; some grocery stores even sell beets already spiralized in their salad section.
Beets are messy to prepare. Make sure you wear an apron to avoid staining your clothes pink! Your hands will be stained a bit, but it will wash off with soap and water.