Hi friends! I hope you’ve had a wonderful Christmas/Hanukah/holiday season! Santa paid us a visit and we had the best day at home with the kiddos (who are 6 and 4 and ALL about Christmas). We had tons of presents, a big breakfast feast and then lots of playing and couch time and movie watching and snuggling! ❤️ And now today, I’m bringing you a light, fresh and healthy salad that’s LOADED with veggies! Because I’m already ready for all the lightened up New Year’s fare. #toomanycookies #toomanycocktails And this spiralized beet quinoa salad is perfect for a refresh and recharge. It’s bright and colorful and FULL of goodness! (Check out my berry beet salad for another winter favorite!)
We’ve got tender, fluffy quinoa, bright beet rice, chopped fresh baby spinach, steamed edamame, toasted walnuts and a really simple lemony vinaigrette. (This salad is also vegan, gluten-free and paleo-friendly so it’s perfect for any New Years diets you might be trying.) You’ll be feeling SO good with a dose of this salad!
Notes on this spiralized beet quinoa salad:
To make the spiralized beet rice, you peel and trim your raw beets. Then run them through the spiralizer on Blade C or the thin spaghetti blade setting. Place the spiralized beet noodles in a food processor and pulse into they are broken down into rice-sized pieces. Tip: Wear gloves or hold the beets with a paper towel to avoid staining your hands while you’re working with them. Rinse and wash your spiralizer right after you use it so it won’t get stained either. I use walnuts and prefer them toasted to really bring out their nutty flavor, but you could skip that step and/or substitute another nut for this salad. I prefer the spinach to be chopped to make this more like a chopped salad, but you could skip that for a more traditional leafy salad. The maple syrup in the vinaigrette makes this vegan-friendly, but you can substitute honey if you prefer.
I hope that you already have or that you got a spiralizer for Christmas (or that you have some gift cards to use so you can buy one!) because this salad is not to be missed. Looking for other spiralized recipes? Check these out:
Easy chicken satay with zoodles and mushrooms (Family Food on the Table) Spicy pork fried rice with spiralized cucumber on top (Family Food on the Table) Spiralized cucumber noodle salad (Fifteen Spatulas) Broccoli stem noodles with sesame ginger dressing (All Day I Dream About Food) Thai zucchini noodle and quinoa salad (Foodie Crush)
I hope you have a fun + safe New Years! XO, Kathryn P.S. I’ll be off next Monday for the New Year holiday, but I’ll be back next Thursday with a new recipe.
To make the spiralized beet rice, you peel and trim your raw beets. Then run them through the spiralizer on Blade C or the thin spaghetti blade setting. Place the spiralized beet noodles in a food processor and pulse into they are broken down into rice-sized pieces. Tip: Wear gloves or hold the beets with a paper towel to avoid staining your hands while you’re working with them. And rinse and wash your spiralizer right after you use it so it won’t get stained either. I use walnuts and prefer them toasted to really bring out their nutty flavor, but you could skip that step and/or substitute another nut for this salad. I prefer the spinach to be chopped to make this more like a chopped salad, but you could skip that for a more traditional leafy salad. I used maple syrup in the vinaigrette to make this vegan-friendly, but you can substitute honey if you prefer. This salad was inspired by a recipe in the Inspiralized cookbook.
Paderno World Cuisine 4-Blade Folding Vegetable Slicer / Spiralizer Pro, Counter-Mounted and includes 4 Different Stainless Steel Blades New Star Foodservice 42856 Enameled Aluminum Lemon Squeezer, Yellow New Star Foodservice 42917 Stainless Steel Measuring Spoons and Measuring Cups Combo, Set of 8
