This spiralized raw beet salad with blood oranges is a refreshing vegan salad that takes advantage of vitamin-packed winter produce, is easy to make, and looks beautiful!
After I took these photos I realized that this would actually be a really nice healthy addition to a Valentine’s Day menu. With the red beets and all, it’s just so pretty and romantic looking. If you can say that about a salad.
The idea for a raw beet salad popped in my head while I was on an airplane recently. The novelty of my spiralizer still hasn’t worn off, so naturally my mind went there next.
I’m actually not the biggest fan of beets, but eating them raw has converted me! You know that sweet, earthy flavor? Well you still get some of that, but it’s crisper and fresher, and a bit more muted.
The carrots add a different ribbon of color and since you’re dirtying up your spiralizer, you might as well do another veg, right? That was my logic.
I was originally going to put mandarin oranges in here, but when I spotted blood oranges at the store, I knew I had to have them, and here we are! They go perfectly in this cold beet salad.
Mint was a last-minute addition that adds another layer of flavor and freshness and pop of green!
The flavors in here don’t need a lot of enhancement, so I made a super simple dressing – olive oil and red wine vinegar. Salt & pepper are the finishing touches.
I’m so pleased with how this salad turned out. I really enjoyed it, and my husband ended up devouring most of it (he is not a salad person!). Maybe I can like beets after all!
This is the spiralizer I used to make this recipe.
This spiralized raw beet salad with blood oranges really can’t be beet. What, did you really think I’d skip the pun this time?!
Try my roasted beet hummus if you want even more beets in your life.
Spiralized Raw Beet Salad with Blood Oranges
A refreshing raw superfood vegan salad!
- 3 small beets
- 1 large carrot
- 1 blood orange, peeled and sliced
- 1 tablespoon fresh mint, finely chopped
- 1 teaspoon red wine vinegar (or to taste)
- 2 teaspoons olive oil (or to taste)
- Salt & pepper, to taste
- Peel the beets and carrot. Spiralize them using the medium "noodle" setting. Add them to a salad bowl.
- Add the orange pieces and mint to the bowl.
- Toss with the red wine vinegar, olive oil, and some salt & pepper to taste. Serve immediately.