Fresh Spiralized Zucchini Salad with Beets
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This fresh and colorful spiralized zucchini salad with beets is packed with veggies and flavor. It comes together fast, makes the perfect light lunch or side dish and best of all — no cooking required!
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What Makes This Salad So Good
Here’s what you will need
Ingredient List
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How to Make Spiralized Zucchini and Beet Salad
STEP 1: Use a spiralizer to spiralize the vegetables and place them into a large bowl.
STEP 2: Add chopped herbs, sprinkle with sea salt and set aside for 5 to 10 minutes.
STEP 3: Add the dressing and gently stir with a wooden spoon to combine the ingredients.
Some tips for making this recipe
- Save time with pre-spiralized veggies. Check your produce section for pre-cut zucchini, beets, or butternut squash to skip the spiralizing step and get dinner on the table faster.
- Use a variety of colors and textures. You can use any type of veggie to make this salad like carrots, radishes, or cucumber to add crunch and visual appeal — eat the rainbow!
- Don’t overdress the salad. A little goes a long way, especially with delicate spiralized veggies. Start with less and add more as needed.
- Toss just before serving. For the best texture, wait until you’re ready to eat before adding the dressing.
- Add crunch or protein. Boost the salad with toasted nuts, seeds, grilled chicken, shrimp, or chickpeas to make it a full meal.
- No spiralizer? No problem. A julienne peeler, mandoline, or even a regular vegetable peeler can get the job done.
How to store leftovers
Store any leftover spiralized squash and beet salad in an airtight container in the refrigerator. It will stay fresh for up to 4 days.
Recipe variations
As with most salads, you can customize this veggie noodle salad to make it your own. Here are some suggestions:
- Mexican – Replace lemon juice with lime juice and the mint with chopped cilantro. Add a dash of chili powder for a little extra spice and some crumbles of cotija cheese.
- Asian – Replace the lemon juice with rice vinegar or lime juice and add a teaspoon of tamari or soy sauce to the dressing. Add some ginger, lemongrass or Thai basil to taste.
- Mediterranean – Replace mint with oregano, add some chopped kalamata olives, and crumbles of feta cheese.
- Italian – Replace the mint with oregano and fresh basil. Use white balsamic vinegar or red wine vinegar instead of lemon juice, add grated parmesan cheese to taste.
- Crunchy vegetable noodle salad – Add a healthy crunch to the salad with chopped peanuts, walnuts, almonds, pumpkin seeds, sesame seeds, or sunflower seeds.
- Add cheese – Just before serving, add 1/4 cup (more or less to taste) of your favorite cheese such as parmesan, blue cheese, gorgonzola cheese, goat cheese, or cheddar cheese.
Need help making veggies more exciting?
This guide has flavor tips and simple techniques to make any vegetable delicious.
Serving suggestions
This salad tastes great with just about anything! We like to garnish it with green onions and serve it with grilled chicken, turkey burgers, or shrimp cakes.
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No, you do not. Be sure to wash them well, especially the root vegetables which may have dirt on them. Once they are rinsed, they are ready to be spiralized.
Yes, you can cook them. Arrange the spiralized veggies on a separate baking sheet and drizzle with oil. Roast for about 8 to 10 minutes. Allow them to cool off before adding them to the salad.
Nope! A spiralizer is handy, but not required. You can use a julienne peeler, shred the veggies with a box grater, or simply chop them into thin strips or small pieces.
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Veggie Noodle Salad
Ingredients
- 2 beets cleaned and peeled and spiralized – about 2 cups spiralized
- 1 small zucchini cleaned and spiralized 1 1/2 to 2 cups spiralized
- 1/2 medium butternut squash cleaned and peeled and spiralized – about 2 cups spiralized
- 1 teaspoon sea salt
- 1 1/2 teaspoons fresh mint chopped
DRESSING
- 3 tablespoons olive oil
- 1 clove crushed garlic
- 1 tablespoon freshly squeezed lemon juice
Instructions
- Mix the dressing ingredients together and chop the mint
- Pplace the veggie noodles into a large bowl
- Add the sea salt and mix
- Allow the noodles sit a room temperature for about 15 minutes
- Pat dry the noodles dry with a paper towel
- Stir in the herbs and dressing and serve
Notes
- Change up the veggies. Try sweet potatoes, yellow squash, or any firm veggie that you can spiralize.
- Replace the lemon juice with balsamic vinegar and add a teaspoon of maple syrup.
- Change up the Herbs. Add fresh chopped basil, oregano or lemon balm to the salad.
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
Must find my spiralizer and give this a try. Soon! Thanks for sharing.
I love the idea of this salad and my little dude will have fun making it with me!
I love sweet potato zoodles but have never tried beet zoodles. Looking forward to trying your salad!
Beets have been on my to-try list for several years. Time to hit the farm and break out the spiralizer and make some!
What a great seasonal and summer salad. Perfect for a cookout!
Thank you for sharing on Sunday Dinner Bell. You are this week’s featured recipe!
Thank you!
This looks so fun and delicious! And the spiral cut noodles make them even more fun.
Spiraling veggies is my new fav! Love how they resemble noodles but less filling!