A detoxifying beet noodle salad made with spiralized raw beets and crispy apples, dressed in a simple lemon, dijon and maple vinaigrette.
My first beet of the season!
Beet has always been one of my favorite root vegetables, but truth be told, I don't bother to cook it much. For one, it basically takes FOR-ever to cook. Second, it a pain in the butt to peel. And third, it stains the heck out of your counters, plates, cutting boards, and hands. (<– no one likes walking around with pink hands)
So I either buy the pre-cooked ones from Trader Joes or load up my carton at the Whole Foods hot bar. Or I just don't eat them.
But beets are amazing in so many ways. They're in season right now, are incredibly nutritious, are filled with vitamins and minerals AND they taste delicious.
Beets are a natural detoxifier, are packed with antioxidants and are also anti-inflammatory. Oh, and beets are also part of the chenopod family – as is chard, spinach, and QUINOA! So basically beets and quinoa are cousins. Naturally making them a great pairing.
One thing that is most stunning about beets is their color. The pigments inside beets are called betalains which function both as antioxidants and anti-inflammatory molecules. But they've also been shown to support the internal detoxification process of our bodies – binding to toxins, then neutralizing them and makes them water-soluble (which means we excrete them through the urine).
What's interesting about these betalains though is that they have been shown to be less effective (or potent I guess you could say) the longer food has been cooked. This is certainly not ideal with food like beets because they take a really long time to cook – usually at least 30 minutes to steam and 60+ minutes to roast.
So how do we keep all those amazing nutrients inside? Eat our beets raw!
Which is exactly what we're doing today with this apple and beet noodle salad.
Until I discovered spiralizing, there is no way you would have found me eating a beet raw. But now that I know you can turn them into noodles, the idea of eating them raw is much more appealing. That might not make total sense, but as we dive into this recipe I think you'll start to see why.
First, though, we need to talk about spiralizers.
Since spiralizing has become kind of mainstream, more and more products seem to be popping up that claim they can turn veggies into noodles. But here's the thing: most of us fell in love with spiralizing because of zucchini noodles and zucchinis are probably one of the softest, easiest vegetables to spiralize. But what about when we look at things like beets? Or butternut squash? Or sweet potatoes? Most of those machines would never be able to handle a hard vegetable like that. And so even if you're brand new to spiralizing, your range will be pretty limited and you'll have this large contraption in your kitchen that has only one purpose.
Now I bet you know where I'm going with this…
I found the one and only machine that can spiralize everything AND does it better than any of the other products on the market.
You know my girl Ali from Inspiralized.com that I've talked about on SQ before? Well, this lovely little lady was sick and tired of not being able to make beautiful noodles out of any kind of veggie that she wanted. So rather than getting frustrated and annoyed (which I'm sure she did plenty of actually), she created her own product!
And let me just tell you the Inspiralizer is amazing. It helped me see a whole new side to spiralized vegetables that I never even knew existed. With the Inspiralizer, I can make amazing dishes from practically any veggie I want! (although you should look at Ali's list to see what can and cannot be spiralized)
First up it was beets! I was amazed at the ease at which the Inspiralizer could handle the beets. It took only a few seconds, it didn't jiggle around on the counter and the result was long, gorgeous purple noodles!
The Inspiralizer vs. Paderno
Even though the Inspiralizer looks a little bit like the popular Paderno model (which is the one I had previously), it's worlds ahead. Here are 7 reasons why I love the Inspiralizer more than the Paderno:
1. The size.
The Inspiralizer is a LOT less bulky than the Paderno. It's sleek, thin and doesn't have any extra plastic bulk. It easily fits in cabinets and takes up almost no room at all.
2. The counter clamps.
Probably one of my favorite features of the entire machine is the counter clamps. These secure the Inspiralizer to the counter and it literally does. not. move. This makes the Inspiralizer ideal for cutting through hard veggies like squash, beets, rutabaga, and celeriac.
3. The blade options.
Rather than just three blade options, the Inspiralizer has four! You can make wide ribbon noodles, fettuccine pasta, linguine noodles, and classic spaghetti.
4. The Noodle Twister.
You no longer have to worry about changing out blades using that slide-in method. You also don't have to worry about the ones you're not using fall out and get lost. The Inspiralizer has the “Noodle Twister” which is a small green knob that lets you move between the four different blades easily. The blades are also labeled really clearly, so you know exactly what you're using on each different setting.
5. The back-stop.
This is such a simple feature, but it's amazing! There is a small little stopped on the back of the Inspiralizer which keeps the handle from falling out or sliding around too much. This makes storage an absolute breeze!
6. The safety cover.
Those little blades are sharp! That's why I love that the Inspiralizer includes a safety cover that lets you cover the pointy blades when the machine isn't being used. Don't have to worry about stopping yourself when you reach for it in storage or littles ones getting cut if it's left on the counter during meal prep.
7. The BPA-free plastic.
Finally, I love that Inpiralizer uses BPA-free plastic. No nasty chemicals seeping your food; it's toxic-free and safe!
And honestly, those are just my favorite features. There are so many amazing things about this machine that I know you are just going to adore. Want one for yourself? You can pick one up right here!
So onward with our beet noodle salad!
Not only did The Inspiralizer cut right through the beets, but since I also added in some apple, it worked wonders on that as well. This salad is a simple, raw salad that is packed with a surprising amount of flavor. I combined the beets with the apples for some added sweetness, but honestly, I could have gone 100% beets and beet totally happy.
And we partially have the dressing to thank for that. An easy blend of olive oil, lemon juice, dijon mustard, and maple syrup, it was the perfect blend of sweet and tangy. The lemon and oil also helped the “marinate” the beets, so the longer they sat the more flavorful and soft they became. (I actually let mine sit overnight and loved it!)
From there, I topped this salad with my candied pecans and quinoa. It added a nice crunch without overwhelming the simple flavors of the salad. It would also be delightful with goat cheese if that's your thing.
Either way, this salad is a must-make. It's so easy, it's full of nutrients, it will help rid your body of toxins AND it tastes good. That's a pretty hard combo to find!
More Deliciously Detoxifying Recipes to try:
- Green Apple Smoothie
- Gingered Carrot Bisque with Crispy Garlic Quinoa
- Lemon Herb Quinoa with Toasted Hazelnuts
- Kale + Shredded Brussels Sprout Quinoa Salad
- 10-Minute Spicy Moroccan Quinoa Salad
- Easy Detox Quinoa Salad
Apple + Beet Noodle Salad with Candied Quinoa
Ingredients
- 1 medium beet
- 1 large apple preferably a crispy variety
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon dijon
- 2 teaspoons maple syrup
- Salt + pepper to taste
- 1/2 cup candied pecans + quinoa
Instructions
- Slice the ends off the beet so it's flat on both ends and peel it. Set the Inspiralizer to Blade D and spiralize the beet. Cut the noodles into spaghetti length (if desired).
- Place the apple (short end on the center corer of the Inspiralizer) and run it through the machine. Add both noodles to a large bowl.
- Whisk together the remaining ingredients (minus candied nuts) and pour over noodles. Toss with tongs until evenly coated. Refrigerate for at least 30 minutes.
- When ready to serve, transfer noodles to plates and garnish with candied nuts.
Nutrition
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Alyssa,
Made this last week with beets from my garden and my daughter & I LOVED IT! I will certainly make again! The candied pecans would be a great snack on their own! So unique! Especially since I didn’t have to take the time to cook the beets! Thank you and keep up the good work Alyssa!
Susie
SOO happy you both enjoyed it! You should try the beet noodle and falafel bowls next that I recently posted; I think you’d love them 🙂
My first thought was zucchini, probably because I’m not that adventurous with veggies. I’ve been trying to try a new veggie when I see one and have recently been trying different squashes and even beets. I think I would try the beets because they just look so cool!
I am a caregiver that works mostly with senior citizens. I’m always trying to find ways to get them to eat a better diet. I particularly love beets which are highly nutritious and due to their color would really get a lot of attention.
I’d love to win this Inspiralizer!! 🙂 I’ve seen loads of awesome veggie recipes like this beet salad that I’d just love to try! I would probably start with zucchini first.
Zucchini noodles look amazing!
I’ve been trying increase my consumption of vegetables. I think this is the tool I need to assist me! This beet/apple salad looks so yummy! I think my kids would love to use this as well!
I thought zucchini would be the first veggie I would like to try first but after reading some of these comments I think butternut would be really good. I’ll probably end up spiralizing anything I get my hands on just to play with my new toy. Thank you for the opportunity to try and win this fun tool.
I LOVE zuccini noodles…they are quick, easy,healthy and versatile. I’d like to experiment with other healthy options also. I now use a mandolin slicer but I don’t think it lends itself as well to more seeded veggies like summer squash; the noodles start falling apart more easily. I can’t see more recipes like these!
This beet salad looks so good! I’ve been wanting to make zucchini noodles and need just the right tool!
Where have I been, Alyssa? I’ve been missing out! The Inspiralizer looks sensational and lately, I need to be inspired when it comes to working in the kitchen. I have all kinds of tummy problems but I can eat most veggies. I think that I’d experiment with a variety of fruits and vegetables but those beets you have photographed look wonderful so I’d start with that. By the way, my staple is quinoa and I so look forward to those emails from you popping up. Thank you for sharing your recipes!
I would love to try and spiralize a beet. Beets are one of my favorite vegetables, but like you I am discouraged by the long cook time and the pink stain mess.
I love to do zoodles (zucchini noodles), but would love to try more things… This looks like the way to do it! Mine only does super small noodles…
Wow! I want to do more than zucchini. Love love your page.
Hi Alyssa! Love your blog and newsletter – you always come up with the best ideas! I would try sweet potatoes first!
Oh my goodness…I never thought about spiralizing beets! I must try this!
I’m not a fan of beets, but this salad looks beautiful! I’d probably try spirilizing squash first!
This looks absolutely amazing . I’d love to spiralize a zucchini!
Wow, what a great looking tool. And just in time for using on some of those winter veggies that can be a bit harder to work with. I would love to own one!
I would like to try inspiralizing zucchini first. I don’t have a spiralizer yet and often struggle to make the thin strands of zucchini using a peeler. I have heard getting their fingers cut using the other spiralizers out there and so I really hope inspiralizer is the solution to that. I would love my kids to eat the spiralized veggie pasta instead of the regular ones because the ones I make using the peelers are not that appealing.
Thank you
This salad looks delicious- I would love the in spiralizer. I am a big fan of inspiralized and have been wishing for this product. I also want to thank you for your delicious quinoa recipes – I had no clue how to use this product so diversely.
I definately would try Beets first!! love the beet and noodle recipe with candied quinoa! Perfect for the season AND my tastebuds!! Cant wait!!
I want to try using sweet potatoes!
I recently found out that I had Celiac and I have been thinking about buying one of these. It is so great to have information about one so I know what to look for. I would love one! Zucchini noodles here I come!
I would love to win one of these!! Beets would be interesting to spiralize!
I look forward to making zucchini noodles at first and growing from there! Love teaching my twin 4 year old daughters the importance of healthy eating! Plus anytime we can make meal time fun is a plus.
I love beets. Have never had them raw. Don’t have a spiralizer so will have to try something else until I get one. Thanks for the new ideas.
I would make butternut noodles, that will definitely add some excitement to my daughter’s meal time especially because she can’t have any grains.
I’m so excited to find out about this! I’ve been wanting a spiralizer really bad. I LOVE beets, but I never thought of spiralizing them…GENIUS! I have also been fantasizing about spiralizing sweet potatoes and then lightly sautéing them in some browned butter and cinnamon. Yum!
Oh yum!! Great idea!
oh my!! SO excited to make some veggie noodles!! Butternut squash is top of my list followed by beets! And my kids can use this to help me make dinner too!! WOOT!
I would love to win one of Ali’s spiralizers. I have a Paderno but from what I have read about the inspiralizer makes me want one of them. I like the features it offers & I like spiralled veggies.
I’ve never used a spiralizer. This one looks interesting and would definitely love to try it with zucchini and apples, maybe radishes too, for my salads !!
Thanks for sharing this new machine. ???? I’m excited to try beets and squash in the spiralizer!
I’d definitely start with butternut squash! I can’t get enough of it this fall…
Wow, she really did think of everything. Is it easy to clean? I would try all the things you have mentioned, I have beet, butternut squash, courgettes, oh and purple carrots here right now – would love to try them all in this! Oh and sweet potatoes, I love them raw anyway.
I’d inspiralize sweet potatoes…& then some!
I’d love to try it on carrots! Or squash! (spaghetti squash out of any squash!)
If I had a spiralizer, I would love to try it on beets. I am trying to get my husband to eat them for their detoxing properties. I also want to eat them other ways besides roasted.
I would love to try this spiralizer on zucchinni! Looks cool! Thanks for the chance!
We are not a beet family, but if I had this spiralizer, we would give them a try!!
wow! That’s amazing idea to spiralize beets and the plate looks so girl—ish! So I guess my favourite veggies for spiralization are daikon, cucumbers and BEeeTS now… thank you so much!????
I would love this for butternut squash!
I, unfortunately, have a spiralizer that is not good with harder veggies. I would love to try this on a butternut squash!
Looking forward to making some healthful dishes with the spiralizer!
I would like to try anything! I have never spiralized anything before and it looks great!
I would spiralize daikon for a stir fry.
I really want to make this recipe. My first thing to spiralize is a beet!
I totally wanna try sweet potatoes. I tried once with the competition and almost spiraled my hand. lol.
I’d try carrots! Add them to a stir fry with some ginger instead of noodles!
I would love to try it with sweet potatoes ???? or eggplant????
I would spiralize carrots and beets! I love these babies on top of salad!!
I would love to try zucchini on the inspiralizer!
I’d spiralize carrots. It really fancies up a salad! 🙂
that really does make vegetables a whole lot more appatizing!
I love beets! I never though about spiralizing them! I can’t wait to try this!
I love love love this! Thanks for sharing!
Would love to try that with zucchini.