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This vibrant beet salad is one of those dishes that looks impressive but comes together effortlessly. The spiralized beets give it a delicate crunch while the lemony dressing brightens every bite. It is my go to when I want to serve something fresh and colorful without heating up the kitchen.
I first made this for a brunch with friends and it quickly became a conversation piece. Every time I serve it people ask for the recipe before they finish their plate.
Ingredients
- Minced shallot: provides a subtle onion flavor without overpowering the dish look for firm bulbs with smooth skin
- Extra virgin olive oil: adds richness and helps the dressing coat the beets choose cold pressed for best flavor
- Fresh lemon zest and juice: give brightness and tang use unwaxed lemons and zest just the yellow part
- Salt: enhances the natural sweetness of the beets use sea salt if possible
- Ground black pepper: balances the acidity and adds a bit of warmth freshly ground is best
- Beets: are the star of this salad spiralized raw for crunch and visual appeal use a mix of red golden or Chioggia for color variety
- Toasted slivered almonds: bring nutty crunch toast them lightly until golden for best taste
- Chopped flat leaf parsley: adds a burst of freshness and color choose vibrant green bunches with no wilting
Step-by-Step Instructions
- Make the Dressing:
- In a small bowl whisk together the minced shallot olive oil lemon zest lemon juice salt and black pepper until fully combined and the mixture looks slightly creamy from the emulsification
- Prepare the Beets:
- Thoroughly wash and peel the beets trim off any roots or tops then spiralize using the thin blade setting cut the resulting spirals into lengths of about three inches to make them easier to eat
- Toss the Beets:
- Place the spiralized beets in a large mixing bowl pour the dressing over the top and toss well using your hands or tongs until every strand is lightly coated and glossy
- Finish the Salad:
- Just before serving add the toasted slivered almonds and chopped parsley to the bowl toss again to distribute evenly and transfer to a serving platter or individual plates
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Storage Tips
You can prepare the dressed beets up to two days in advance and store them covered in the refrigerator. Add the almonds and parsley just before serving so they stay crisp and vibrant.
Ingredient Substitutions
If you do not have slivered almonds try chopped walnuts or sunflower seeds for a similar crunch. Red onion can replace shallot in a pinch but soak slices in cold water first to mellow the flavor.
Serving Suggestions
This salad pairs beautifully with grilled chicken roasted fish or even a chickpea fritter. For brunch serve it alongside a grain bowl or quiche for a fresh contrast.
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Cultural Context
Beets have long been a staple in Eastern European and Mediterranean cooking often roasted or pickled. This raw spiralized version is a modern take that celebrates their natural sweetness and vibrant hues.
My favorite part of this salad is how the fresh parsley adds a garden brightness that pairs so well with the earthy beets. One afternoon I made this for my mother in law who dislikes beets and she asked for seconds.
Frequently Asked Questions About Recipes
- → Can I use different types of beets?
Yes you can use red Chioggia or golden beets or a mix for added color and flavor.
- → Do I need to cook the beets?
No cooking is required. Spiralized beets are thin enough to enjoy raw with great texture.
- → What tool do I need for spiralizing?
You will need a spiralizer with a thin blade setting to create even beet spirals.
- → How far in advance can I prep this?
You can spiralize the beets and mix the dressing up to 2 days ahead. Add almonds and parsley just before serving.
- → Can I substitute the almonds?
Yes toasted walnuts or sunflower seeds work well as crunchy alternatives.