Caitlin Bensel
Hands-On Time
10 Mins
Total Time
10 Mins
4-6 servings

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.

How to Make It

Step 1

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

Step 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. 

You May Like

Ratings & Reviews