This beetroot salad utilizes spiralized raw beets, carrot, and apple tossed in a fresh minty citrus dressing and topped with crunchy toasted pepitas. Naturally gluten-free, dairy-free, and totally plant-based, this fresh and healthy salad will delight your tastebuds!
Author: Lindsey Janeiro, RDN, LDN
Cost: $4.21 recipe/ $0.53 serving
3small beets(or 2 large)
1large carrot(or 2 small)
¼cupraw pumpkin seeds
Citrus Herb Dressing
Juice from ½ a lemon
2 Tbspextra virgin olive oil
2Tbspchopped fresh mint
2Tbspchopped fresh parsley
Whisk together the freshly chopped mint, parsley, lemon juice, orange juice, olive oil, honey, and dijon. Set aside.
Place pumpkin seeds in a small skillet and lightly toast them over medium-low heat. This will take a few minutes, but stir or toss them occasionally and watch them carefully so they don't burn. They will start to become fragrant and some will get slightly golden brown. Remove from heat and set aside.
Meanwhile, remove any stems and peel the beets and carrot. You don't have to peel the apple, but remove its stem and (if needed) slice a thin slice off the top of the apple so that it will fit on the spiralizer.
Spiralize the beets, carrots, and apple on the setting that creates the thinnest "noodle". Alternatively, if you don't have a spiralizer you can use a julienne peeler or a knife to create small, thin matchsticks. You can use kitchen shears to snip longer fruit and vegetable strands into more reasonable pieces.
Toss the spiralized beets, carrot, and apple in a medium bowl with the dressing and pepitas.