Spiralized Beet Salad

Ingredients:

3-4 beets uncooked, use raw (use a variety of red and golden) peeled and spiralized

1 cup cucumbers, diced (prefer Persian cucumbers) 

1-15 oz can chickpeas (or 1 ½ cups cooked) 

1 cup tomatoes, diced 

½ cup red onion, chopped 

1 orange, juiced

1 tbl white balsamic vinegar

1 tsp date paste

1 tsp mustard 

½ cup parsley, chopped 

Chef Note: Beets really vary in size, the amount of beets is estimated and you can adjust 

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Directions:

• Clean and peel beets. Working with the thin blade, spiralize the beets. 
Cut the spirals into 3-4inch lengths, this will make the strands easier for eating.
Place the spiralized beets in a large bowl. 

• In a separate bowl, combine cucumbers, chickpeas, tomatoes, onions, parsley.

• Make dressing: combining juice from one orange, add vinegar, date paste, mustard whisk well. 
Pour dressing over vegetables. 

• On a serving platter lay bed of spiralized beets to cover entire platter, place the dressed vegetables 
over the beets and serve.  

Other options: 

• Add your favorite greens to this salad, chopped arugula, or kale. 

• Spiralize carrots and mix with the beets.