Crunchy, sweet, and slightly spicy, this Asian-inspired salad will quickly become a household favorite. It's especially perfect for cold winter months, when you're craving a fresh in-season salad and the pickings are slim. Spiralized beets are the best way to enjoy the veggie raw—you don't have to worry about a grater or mandolin. Serve it as a healthy side dish alongside fish, chicken, or tofu. Add the parsley just before serving to keep it from wilting. Not a fan of beets? The flavors of this salad taste just as great with carrots. In fact, multi-colored carrot ribbons would be beautiful here.
2 tablespoons sesame seeds
1 lb (8 cups) spiralized beets
2 tablespoons rice vinegar
1 tablespoon toasted sesame oil
2 teaspoons freshly-grated ginger (2-inch piece)
2 teaspoons tamari
2 teaspoons freshly-squeezed lime juice
¼ cup packed fresh parsley leaves and tender stems
Kosher salt and freshly-ground black pepper
¼ teaspoon crushed red pepper flakes (optional)
How to Make It
Heat sesame seeds in a dry skillet over medium. Cook, stirring occasionally, until lightly golden brown and fragrant, 3 to 4 minutes.
In a large bowl, toss together beets, rice vinegar, sesame oil, sesame seeds, ginger, tamari, lime juice, parsley, kosher salt and freshly-ground black pepper to taste, and red pepper flakes, if using.
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