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Spiralized Beet Salad

Prep Time 30 minutes
Marinating Time 30 minutes



  • 2 tablespoons freshly squeezed orange juice
  • 1 tablespoon white wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 small shallot minced
  • ¼ cup olive oil
  • Kosher salt to taste
  • Freshly ground black pepper to taste


  • 2 medium red beets peeled and spiralized
  • 2 medium golden beets peeled and spiralized
  • ¼ cup mint leaves
  • ¼ cup parsley leaves
  • 2 ounces fresh ricotta crumbled
  • ¼ cup toasted pistachios roughly chopped


  1. Make the vinaigrette: In a small bowl, whisk together the orange juice, vinegar, Dijon and shallot. Slowly whisk in the olive oil until smooth. Season with salt and pepper, to taste.
  2. Make the salad: Place the red beets in one medium bowl and the golden beets in another. Toss each with half of the dressing and let marinate for at least 30 minutes. Divide the mint and parsley leaves between the bowls and toss to incorporate. Transfer to a bowl or platter, layering the red and golden beet mixtures together. Garnish with the crumbled ricotta and chopped pistachios, and serve.