Spiralized Beet Salad

I have to admit that growing up there was no way I was going to touch a beet with a 10 foot pole much less take a bite of a beet salad. I’m sure if my mom would’ve tried smearing hot fudge on top I would’ve considered taking a little taste but it never came to that I guess. I should ask my mom why she never thought of that tactic! Fast forward to my adulthood and I eat beets like they are going out of style. Typically I place them on a parchment lined roasting pan and roast them in the oven, remove the skin once cooled, cut them up and throw them in salads or just eat them as is. Most recently Courtney and I discovered that beets make the perfect spiralized dish, not to mention they look gorgeous this way. Just a warning….yellow beets will turn to a brownish color (not pretty but still good) when spiralized and roasted or steamed. If you want to keep your spiralized beets looking vibrant, stick to red beets. We tossed this spiralized beet salad with creamy goat cheese, salty pistachios, drizzled with our favorite honey lime vinaigrette and set over a bed of frisee lettuce. This salad is delicate but filled with bold flavors and it tastes as good as it looks! I’m glad I got over my beetphobia!!

Stych Photography

Red beets especially can get a little messy so don’t wear your brand new white shirt while putting this salad together!

Stych Photography

Courtney adding the Honey Lime Vinaigrette

Stych Photography

Spiralized Beet Salad

 

Save Print

Prep time

10 mins

Cook time

5 mins

Total time

15 mins

 

Author: Good Thyme Kitchen

Serves: 4

Ingredients

For the Salad:

• 1 large red beet, peeled and spiralized *See notes on how to prepare beets if you dont have a spiralizer.
• 1 large handful frisee lettuce, chopped
• 3 oz goat cheese
• handful of pistachio nuts, shelled
• S & P to taste

For the Honey Lime Vinaigrette:

• juice of 2 large limes
• 2 Tbsp honey
• ⅓ C white balsamic vinegar
• ¼ C good quality olive oil

Instructions

1. Preheat oven to 400 degrees. Place spiralized beets on a parchment lined roasting pan and roast for 5 minutes. While beets are cooking, make the honey lime vinagrette.
2. In a small bowl add all of the ingredients for the vinagrette except for the olive oil. Slowly drizzle the olive oil while whisking. Set aside
3. Remove the beets from the oven and set aside to cool. Once cooled, trim the beets so they are the length of a spaghetti noodle. Place the frisee on a large plate, top with spiralized beets, sprinkle with goat cheese and pistachios, drizzle vinagrette over the top and season with S & P.

Good Thyme Tip - Thinly sliced oranges (skin removed) would be a great addition to this salad!

** If you do not have a spiralizer, leave skin on the beet and line roasting pan with parchment paper. Wrap beet in foil and roast in the oven at 400 degrees for 20 minutes. Let cool, remove foil from beet and pull the skin off. Cut into slices, approx 1 inch pieces and use in salad instead of spiralized beets.

3.5.3208