Description
A refreshing and vibrant raw beet salad featuring spiralized beets and carrot, combined with juicy blood orange slices and fresh mint. This no-cook salad is lightly dressed with red wine vinegar and olive oil, making it a perfect light and healthy appetizer or side dish.
Ingredients
Scale
Vegetables
- 3 small beets, peeled and spiralized
- 1 large carrot, peeled and spiralized
Fruits & Herbs
- 1 blood orange, peeled and sliced
- 1 tablespoon fresh mint, finely chopped
Dressing
- 1 teaspoon red wine vinegar (or to taste)
- 2 teaspoons olive oil (or to taste)
- Salt & pepper, to taste
Instructions
- Prepare the vegetables: Peel the beets and carrot thoroughly, then spiralize them using a medium ‘noodle’ setting. Transfer the spiralized vegetables to a large salad bowl to create the base of your salad.
- Add fruit and herbs: Peel and slice the blood orange into segments or rounds and add them to the salad bowl. Sprinkle the finely chopped fresh mint over the top to introduce a lovely burst of flavor and freshness.
- Dress the salad: Drizzle the red wine vinegar and olive oil over the salad ingredients. Season with salt and freshly ground pepper to taste. Toss everything gently to combine and ensure the dressing evenly coats the vegetables and fruit. Serve immediately for the freshest taste and texture.
Notes
- To spiralize the vegetables evenly, use a medium-sized blade on your spiralizer.
- You can substitute blood oranges with regular oranges or mandarins if out of season.
- This salad is best served fresh to maintain the crisp texture of the spiralized vegetables.
- Add a handful of toasted nuts like walnuts or pecans for extra crunch and flavor if desired.
- For a vegan and gluten-free salad, ensure no added ingredients contain animal products or gluten.
