Meatless Monday: Spiralized Spring Beet and Carrot Salad with Honey Vinaigrette Recipe
As the weather gets warmer my cravings for cool, refreshing salads increase. I find that I enjoy salads more when they have less lettuce, so I usually create ones centered around a particular veggie—in this case, beets. I used my spiralizer to make thin spirals of beets and carrots, tossed it in a simple honey vinaigrette, and topped it with walnuts and feta cheese for a simple yet filling beet and carrot salad.
Spiralized Spring Beet and Carrot Salad with Honey Vinaigrette
Salad doesn't have to mean lettuce. This salad is SO good---and hearty enough for dinner!
By Christina Stanley
red wine vinaigrette: ¼ cup
salt: ¼ tsp
black pepper: ¼ tsp
garlic: 1 small clove, minced
honey: 2 tablespoons
olive oil: ⅓ cup
beets: 4 small, peeled and spiralized or grated thin
carrots: 2 small, spiralized or grated
red onion: 1 small, spiralized or grated very finely
chopped parsley: ¼ cup
feta cheese: ½ cup
chopped walnuts: ⅓ cup
Step 1: In a small bowl whisk together vinegar, salt, pepper, garlic, and honey. Continue to whisk as you stream in the oil.
TIP: When working with beets, wear rubber gloves to prevent your hands from getting dyed pink.
Step 2: Place beets, carrots, red onion, and parsley into a large bowl and toss.
Step 3: Pour vinaigrette over the veggies and toss again until they are well coated.
Step 4: Distribute salad amongst four plates and evenly distribute cheese end walnuts over the top. Enjoy!