Balsamic Tahini Beet Noodles
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!
- Prep Time: 10 Minutes
- Cook Time: 0 Minutes
- Total Time: 10 minutes
- Yield: 2-4 Servings 1x
- Category: Side, Main, Appetizer
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
Salad Ingredients:
- 1 Large Beet (peeled and spiralized, about 4 cups)
- 2 Celery Stalks (chopped)
- 1 Cup Baby Arugula
Balsamic Tahini Vinaigrette:
- 2 TB Balsamic Vinegar
- 1 TB Tahini
- 1/4 Tsp Garlic Powder
- 1/4 Tsp Onion Powder
- Salt + Black Pepper (optional, to taste)
- 1 TB Toasted Sesame Seeds (topping)
Instructions
- 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.
Notes
- 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.
Nutrition
- Serving Size: 1 Serving