Balsamic Tahini Beet Noodles

Published: Aug 6, 2014 · Modified: Sep 10, 2024 by Rebecca Pytell · This post may contain affiliate links.

These Balsamic Tahini Beet Noodles are a healthy vegan salad recipe that packs in flavor and crunch! Raw spiralized beets, fresh arugula, and celery tossed with a flavorful balsamic vinegar and tahini dressing! This naturally gluten-free and low-carb recipe is perfect as a no-cook side dish or showstopping entree!

One of my favorite ways to serve beautiful deep red beets is in this spiralized salad! Not only are they beautiful, but they're crunchy, refreshing, and packed with nutrition! Add some deliciously bitter arugula and crunchy celery with a super simple and easy balsamic tahini dressing; you have one of the most flavorful dishes you'll eat this year!

How To Make Beets Not Taste Like Dirt

How do you get raw beets to actually taste delicious? By following this recipe, of course! No metallic or dirt taste in this salad. Use fresh whole beets and trim the top root steam off which tends to hold a lot of the dirt. Trim the bottom pointy tail off as well. Thoroughly rinse the beet before peeling the outer layer with a vegetable peeler. I suggest wearing gloves for this as the red juices will stain your skin for a bit!

The creamy balsamic tahini dressing is the other key to bringing out the naturally sweet and savory notes of the beet. The earthy flavor of beets comes from the Geosmin compound which some people are more sensitive to than others. But by preparing them properly and dressing them in this deeply flavored dressing, everyone will be a beet-lover!

Are Beetroot Noodles Healthy?

Beets are a healthy root vegetable that is low in calories and high in vitamins and minerals such as manganese, folate, copper, potassium, magnesium, vitamins C, B6, and iron! They contain pigments betalains which possess anti-inflammatory properties. They can also help boost athletic performance and lower blood pressure. You can eat them raw, pickled, or cooked and this recipe highlights how delicious they are when prepared raw! This beet noodle salad is:

Gluten-Free
Vegan & Vegetarian
Allergy-free (Dairy-Free, Soy-Free, Egg-Free, Nut-Free, Peanut-Free, Wheat-Free, Coconut-Free, Corn-Free)
Keto-Friendly, Low-Carb, Paleo
Oil-Free + Sugar-Free
Customizable
Quick & Easy Side Dish, Appetizer, or Light Entree

Vegan Beet Salad Ingredients

Whole Beets: One large whole beet will make 2 large servings of this salad or 4 smaller side servings. When you spiralize a vegetable, you end up with a lot more than you think! If you have a different color of beet, feel free to swap it in!
Arugula: I love the bitter taste of fresh baby arugula. You can also swap in baby spinach, spring mix, or watercress if you prefer!
Celery: A little bit of chopped celery gives this salad a refreshing burst of crunch and natural saltiness.
Balsamic Vinegar: The complex sweet, smokey, molasses-y flavor of tangy balsamic vinegar is the perfect acidic base for a richly flavored vinaigrette.
Tahini: Creamy, earthy, nutty, savory, slightly bitter. Tahini (sesame paste) is the secret to this light, but creamy vinaigrette! If you can't do sesame, you can use almond butter or sunflower seed butter!
Seasonings: Garlic powder, onion powder, and a sprinkle of toasted sesame seeds. You can add salt and pepper to taste if desired (I did not!).

How To Make Beet Noodles

Trim the top root stem and bottom pointy tail ends off the beet so both ends are flat. Rinse and dry the beet before peeling the thin outer layer of skin with a vegetable peeler.
Place the larger top flat end of the beet on the spiked handle of the spiralizer and the bottom end on the metal holder of the C-blade plate. (Blade may vary depending on your spiralizer).
Spiralize the beet and place the noodles in a large bowl along with the chopped celery, and baby arugula.
In a small bowl, mix together the balsamic vinegar, tahini, and seasonings until smooth and creamy. Taste and adjust seasonings if needed.
Toss the vegetables and dressing together in the large bowl until everything is coated. Allow the salad to marinate in the fridge for at least 1-2 hours to allow the flavors to develop, ideally overnight.
Serve chilled with a sprinkle of toasted sesame seeds on top.

Recipe Tips & Tricks

You'll want about 4 cups of spiralized beets, so you may need more than one beet if your beets are small.
If any of the beet noodles are super long, you can simply cut them into shorter strands.
You can eat this salad right away, but ideally, you'll allow it to chill for a few hours or overnight so the dressing can soak into the beets, softening them, and reducing any off flavors.
You can store leftovers in the fridge for 2-3 days. If you want to keep the salad longer or meal prep it in advance, keep the veggies separate from the dressing and dress the salad at least 2 hours before serving.

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