Spiralized Carrot and Beet Salad

by Pamela

Spiralized Carrot and Beet Salad

How can a simple two vegetable salad have so much flavor? That’s what you’ll be asking yourself as you dive into this spiralized carrot and beet salad that’s topped with a balsamic dijon dressing, feta crumbles and chopped mint.

Are you as addicted to spiralized vegetables as I am? I just think they’re so much fun to eat. Forget how fun they are to make. Just pop the vegetable into the machine, spin the handle and watch that veggie turn into a bazillion strings! I only wish they had these things when I was a kid. It would have made eating my vegetables a lot more fun.

Spiralized Carrot and Beet Salad

I finally decided that I’d make a carrot and beet salad for this post. I know the thought of eating beets raw is a bit strange, but when they’re “noodled” the texture somehow feels different and eating them raw makes perfect sense.

My good friends over at OXO sent me their new vegetable spiralizer to play with and play with it I did. I made zucchini noodles (zoodles), cucumber ribbons, carrot noodles, sweet potato noodles, beet noodles and pear ribbons. Basically, every vegetable (or fruit) I had in my house got spiralized in some way, shape or form.

As with all of OXO’s products, the design of the spiralizer is spot on. The blades are stored in their own box that attaches onto the spiralizer when it’s not in use (which keeps everyone’s fingers safer). The bottom suction mechanism is so easy to use and definitely keeps it from moving around on the counter until you release the handle so that you can move it. It also cleans up like a breeze.

Spiralized Carrot and Beet Salad

The carrots you want to use for this salad are called horse carrots. Yes, these are the same pointy orange carrots you’re used to but they’re a bit bigger than the one’s you find in the bags and they’re sold loose at the grocery store. You want to use these because they spiralize easier. To spiral cut a carrot, you need to make sure that the carrot is centered on the cutting blades. This might mean that you start spiralizing then have to re-position your carrot. The cuts you get before the pretty spirals are still in noodle form, they’re just smaller cuts, totally workable in this carrot and beet salad if you can’t find the bigger horse carrots.

To give this carrot and beet salad lots of flavor, I made up a tangy balsamic dijon dressing and topped it with feta cheese and some chopped mint. Not only is this salad tasty, it’s also pretty. It’s a great addition to your Springtime table because it’s got lots of Spring colors.

Spiralized Carrot and Beet Salad
Prep time
Total time
This simple spiralized carrot and beet salad is full of great flavors from the raw carrots and beets and a balsamic dijon dressing. Topped with feta and mint.
Recipe type: Salad
Cuisine: American
Serves: 2
  • For the Salad
  • 2 large "horse" carrots
  • 2 beets, peeled
  • ¼ cup walnuts, chopped
  • crumbled feta cheese
  • 2 tablespoons mint, chopped
  • For the Dressing
  • 1 clove garlic, grated
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon extra virgin olive oil
  1. Spiralize the carrots and put them into a container and set aside.
  2. Spiralize the beets and put them into another container and set aside. By keeping the beets separate from the carrots, you'll keep the carrots from turning red from the beets.
  3. For the Dressing
  4. Add all of the ingredients into a small container and stir until thoroughly combined.
  5. Mix the carrots and beets together in a bowl or on a larger plate.
  6. Drizzle with the salad dressing.
  7. Sprinkle with the walnuts, feta cheese and mint.


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