Spiralized Beet and Apple Salad With Toasted Pecans

I’m still loving my new spiralizer! Do you own one? Here is the link for the one I bought and have been using, I love it and recommend it. Plus my boys are loving it too, and I swear it makes them more excited to eat their fruits and veggies!

So I came across a few webites that showed spiralized beets. It seemed like a good idea, so I tried it this afternoon. I liked it, but still like the roasted whole beets better. I will say though, if you don’t generally like the taste of beets, this might be a good answer. I roasted it with olive oil, salt, garlic powder and pepper. It added a whole new dimension to the beets.

Keep in mind when you are spiralizing the beets, that the beet juice stains. Everything. So… be careful processing, make sure you rinse the spiralizer right way and also wipe down any juices that get on your countertop. Preheat oven to 450 degrees. Then let’s get this party started. The beets themselves were kind of hard to spiralize, because they are a REALLY hard vegetable. Most root vegetables are.

After they are all done, lay them out on a parchment lined baking sheet.

Drizzle lightly with olive oil, salt, garlic powder and pepper. Mix it well. I just used me hands, and washed them well after I was done. Bake for about 10-15 minutes, or until slightly tender. Let them cool completely before using on your salad. This would have been good to make them the day before and refrigerate. While they are cooling, toast your pecans. I just did mine in a pan on the cooktop. It took about 5-8 minutes. You will be able to smell them when they start to toast. Remember to keep an eye on them, they are pretty easy to burn. I should be embarrassed by how many times I’ve burned nuts when I’m toasting them, but I’m not….

While you are waiting on the beets and pecans to cool, let’s start the apple cider vinaigrette. All vinaigrettes are full of variables. That just means everything can be adjusted according to your preferences. Here’s how mine went.

3 tablespoons apple cider vinegar 1 tablespoon olive oil 1/2 teaspoon minced garlic 1/2 teaspoon italian seasoning 1 teaspoon dijon mustard salt and pepper to taste, 1 teaspoon of honey. Mix well.

Salad construction was baby greens for the base, then the spiralized beets, Gala apple chunks, a couple cubes of medium cheddar, toasted pecans a few golden raisins and sliced cucumbers. Drizzle all this with the vinaigrette, then sit back and enjoy. This is such an awesome, healthy meal!

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Amy

2 COMMENTS

  1. Mary A Hicks | 6th Mar 19

    Looks yummy.

    • admin | 6th Mar 19

      Thanks Mary! Jerry and I thought it was too!

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