Paleo diet meal plan

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 (30 ml) Balsamic Vinaigrette (here) or cashew cream (see here)

Salt

Freshly ground black pepper

1. In a serving bowl, toss to combine the red beet, golden beet, and radish noodles with the greens.
2. Add the Balsamic Vinaigrette or cashew cream (or 2 tablespoons (30 ml) 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.)

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Beet-noodle salad is a raw, crunchy, visually spectacular tangle of spiralized red beet, golden beet, and watermelon radish tossed with microgreens and a sharp balsamic vinaigrette. The three colors make it look far more complicated than it is — it's essentially a five-minute salad with a spiralizer. Fresh, peppery, and beautiful on the plate.

Pro Tips

• Choose beets and radishes that are similar in diameter so the noodles are roughly the same thickness and the salad feels cohesive.
• Toss the noodles with the dressing a few minutes before serving — a brief marinate softens the raw beet just enough to be pleasant.
• Watermelon radish adds gorgeous color and a mild pepperiness; regular radishes work but are sharper and less pretty.
• This salad loves a creamy element — the cashew cream option (or a drizzle of tahini sauce) makes it feel more substantial.

Frequently Asked Questions

Do I have to peel the beets?

Yes — peel them before spiralizing. The skin is thin but tough and gets caught in the noodle strands unpleasantly.

Can I use only red beets?

Absolutely. The mixed colors are purely for looks — all-red beet noodles taste exactly as good, just less dramatic.

Is raw beet salad easy to digest?

For most people, yes, especially thinly sliced or spiralized. If raw beets bother you, a quick 5-minute steam softens them without losing the crunch entirely.

Is this recipe Paleo?

Yes — beets, radish, microgreens, and vinaigrette. It's naturally vegan, gluten-free, and as clean as food gets.

Recipe Card

Stav Kogan

BEET-NOODLE SALAD

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 2 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 1 red beet, spiralized
• 1 golden beet, spiralized
• 1 or 2 watermelon radishes, spiralized
• ¼ cup microgreens (or your favorite salad green)
• 2 tbsp Balsamic Vinaigrette (here) or cashew cream (see here)

Method

 

1. In a serving bowl, toss to combine the red beet, golden beet, and radish noodles with the greens.
2. Add the Balsamic Vinaigrette or cashew cream (or 2 tablespoons of your favorite Paleo salad dressing), and toss again.
3. Season with salt and pepper and serve.

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