Meatless Monday: Spiralized Spring Beet and Carrot Salad with Honey Vinaigrette Recipe


    As the weather gets warmer my cravings for cool, refreshing salads increase. I find that I enjoy salads more when they have less lettuce, so I usually create ones centered around a particular veggie—in this case, beets. I used my spiralizer to make thin spirals of beets and carrots, tossed it in a simple honey vinaigrette, and topped it with walnuts and feta cheese for a simple yet filling beet and carrot salad. 

    Spiralized Spring Beet and Carrot Salad with Honey Vinaigrette

    Salad doesn't have to mean lettuce. This salad is SO good---and hearty enough for dinner!

    Servings: 4


    • red wine vinaigrette: ¼ cup
    • salt: ¼ tsp
    • black pepper: ¼ tsp
    • garlic: 1 small clove, minced
    • honey: 2 tablespoons
    • olive oil: ⅓ cup
    • beets: 4 small, peeled and spiralized or grated thin
    • carrots: 2 small, spiralized or grated
    • red onion: 1 small, spiralized or grated very finely 
    • chopped parsley: ¼ cup  
    • feta cheese: ½ cup
    • chopped walnuts: ⅓ cup


    Step 1: In a small bowl whisk together vinegar, salt, pepper, garlic, and honey. Continue to whisk as you stream in the oil. 


    TIP: When working with beets, wear rubber gloves to prevent your hands from getting dyed pink. 


    Step 2: Place beets, carrots, red onion, and parsley into a large bowl and toss. 


    Step 3: Pour vinaigrette over the veggies and toss again until they are well coated. 

    Step 4: Distribute salad amongst four plates and evenly distribute cheese end walnuts over the top. Enjoy!

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