BEET-NOODLE SALAD
This salad is all about the beets—while the recipe calls for a few greens, they’re mostly for garnish. These raw beet-and-radish noodles are tender and sweet and so delicious tossed in your favorite dressing. Serve them on their own or with the protein of your choice to take it from snack or side dish to complete meal. SERVES 2
PREP TIME: 15 minutes
COOK TIME: None
1 red beet, spiralized
1 golden beet, spiralized
1 or 2 watermelon radishes, spiralized
¼ cup microgreens (or your favorite salad green)
2 tablespoons Balsamic Vinaigrette (here) or cashew cream (see here)
Salt
Freshly ground black pepper
- In a serving bowl, toss to combine the red beet, golden beet, and radish noodles with the greens.
- Add the Balsamic Vinaigrette or cashew cream (or 2 tablespoons of your favorite Paleo salad dressing), and toss again. Season with salt and pepper and serve.
VARIATION 1 BEET-NOODLE SALAD WITH SHRIMP: Top the salad with 5 to 6 ounces Blackened Shrimp (here).
VARIATION 2 BEET-NOODLE SALAD WITH AVOCADO: Top the salad with ½ diced avocado and a squeeze of lime juice.
PREP TIP: If you don’t have a spiralizer, you can use a vegetable peeler to get long, thin ribbons, and then slice them thinly. (Some vegetable peelers have a julienne side; if that’s the case, use that and skip the slicing.)
