Cold Beet Salad with Spirals
This Simple Beet Salad has gorgeous spiralized beet curls with aromatic cumin seeds and fresh mint.
Servings: 4 as a side
Calories: 334kcal
Equipment
- Spiralizer
Ingredients
- 700 grams beets (6 small beets or 4 medium to large beets -bulbs only)
- 1 cup parsley leaves (chopped)
- ½ cup mint leaves (chopped)
- 1 tablespoon cumin seeds (toasted)
- 1 garlic clove (minced)
- ½ cup olive oil
- ⅓ cup red wine vinegar
- Sea salt and cracked black pepper
Instructions
- Wash, trim and peel your beetroots, then spiralize on a medium setting using a spiralizer. (Reserve your beet leaves for another use.)1
- Place the spiralled beetroot in a large pan with cold water and boil to your liking (either soft or al dente) (approximately 20 minutes).
- Alternatively, boil your beets whole (approximately 30-40 minutes) then cut into julienne or chop into small dice.
- Drain and rinse under cold water until cool, cut your spirals with some kitchen scissors so that they are manageable.
- Place your cumin seeds in a hot frypan and heat until they are golden and aromatic approximately 2-3 minutes. Once they are ready, immediately remove to a cold plate to stop the cooking process, otherwise, they may burn.
- In a large mixing bowl add the cool beetroot and the herbs, minced garlic, oil and red wine vinegar, season with salt and pepper and mix until well combined.
- Arrange in a salad bowl and chill until you are ready to serve.
Notes
- You can also make this salad the day before, keep it in the fridge and just add the parsley and mint just before serving. This allows the flavours to develop for a much tastier salad.
Nutrition
Calories: 334kcal | Carbohydrates: 19g | Protein: 4g | Fat: 28g | Saturated Fat: 4g | Sodium: 151mg | Potassium: 711mg | Fiber: 6g | Sugar: 12g | Vitamin A: 1579IU | Vitamin C: 31mg | Calcium: 76mg | Iron: 4mg