Spiralized Sesame Beet Salad


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.

Spiralized Sesame Beet Salad
This Asian-inspired side dish is crunchy and sweet, and might just be our new favorite way to eat beets. If you can’t find spiralized beet noodles (available at Fresh Market and Whole Foods, among other grocery stores), shredded beets would be just as nice. Or, opt for carrot noodles. Get the Recipe:Spiralized Sesame Beet Salad. Photo: Caitlin Bensel
Hands On Time:
10 mins
Total Time:
10 mins
4 to 6 - servings


  • 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)


  1. Heat sesame seeds in a dry skillet over medium. Cook, stirring occasionally, until lightly golden brown and fragrant, 3 to 4 minutes.

  2. 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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