The Spiralized Mixed Beet Salad is the tasty result of my gadget purchase. I’m like a big kid in a candy store when it comes to my food gadgets. I purchased a spiralizer back in the summer. I’ve had so much fun getting familiar with its use. There’s a Creamy Mushroom Zoodles dish that I posted on the blog you simply must try. You’ll get a good sense of how the spiralizer works.
This is a bold salad with a bold taste. If you are not a beet lover open your mind to the health benefits. If you don’t care for cooked beets try them spiraled and raw. It could be a texture thing. Raw might be what you need to help embrace the taste of beets. Along with a tangy dressing that will help tantalize the tongue. You’ve got to be ready for this salad. Lol! I could eat this salad for days and not get tired of it.
The Spiralized Mixed Beet Salad is simply a beautiful salad. Bold color with a rustic earthy flavor. Blending the colors of the asparagus, carrots, daikon radish, the brown of the wheat berries and the bright color of the golden beets, and red beets combine so wonderfully together. Once I spiralized the vegetables and placed them in the bowl the bold colors just commanded my attention. It’s almost like the vegetables spoke to me and said ” just look at me! Not only I’m I good for your body, but I look deliciously good”.
I like eating food that is pleasing to the eyes. To top it all off when it tastes good, that provides the icing on the cake. Yum!
Coupled with a Spicy ginger, lime vinaigrette pull this salad together. It delivers an Asian flavor to this Spiralized Mixed Beet Salad. The horseradish and chili paste adds another level of flavor.
Hey, I remembered I had asparagus in the fridge. Guess what got invited to the party? Asparagus! I chopped the asparagus and steamed it for a few minutes, then added to the salad.
The Spiralized Mixed Beet is a meal in a bowl. Crumble blue cheese or the cheese of your choice on top of the salad and you”ll have a hearty meal.
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- 2 spiral beets (1 red beet and 1 golden beet)
- 1 spiral carrot
- ¼ cup minced cilantro
- 1 spiral small section daikon radish
- 5 spears of lightly steam diced asparagus
- 1 cup cooked wheat berries
- VINAIGRETTE
- balsamic vinegar
- 1 clove minced garlic
- 2 tablespoons honey
- 1 tablespoon chili paste
- ½ teaspoon grated ginger
- 1 tablespoon grated fresh horseradish
- 2 teaspoons lime juice
- ¼ cup olive oil
- salt and pepper to taste
- ½ cup crumbled blue cheese
- Peel and cut the ends from the beets, daikon, and carrots. Spiralize the vegetables into a large bowl. Use plastic gloves to protect your hands from the coloring of the beets. Wash the spiralizer quickly after its use to prevent discoloration from the beets.
- Add the cooked drained wheat berries (cook according to package directions), chopped steamed asparagus, and minced cilantro to the bowl and set aside.
- VINAIGRETTE
- In a small bowl add the balsamic vinegar, honey, chili paste, grated ginger, horseradish (1/2 teaspoon prepared if you don't have fresh), lime juice, olive oil, salt and pepper to taste. Whisk until all ingredients have been thoroughly blended together.
- Add the vinaigrette to the salad and gently toss together. Sprinkle crumbled blue cheese on top of the Spiralized Mixed Beet Salad and enjoy!
