I am dealing with a spiralizer obsession at the moment. No matter what I make, the first thought that always seems to cross my mind is “Can I spiralize that?”. There is something about spiralized food, especially vegetables, which I am convinced causes them to taste better when cut into long thin curly noodles. This salad has been on my bottomless list of recipes to make for quite a while, but when I realized I could turn the beets into gorgeous thin noodles, it quickly jumped to the top of the list and I set to work.
I love the different flavours and textures in this salad. I highly recommend using a spirallizer (this is the one I use) to turn the beets into long noodles which add an element of fun to the dish. If you don’t have a spiralizer you can use a julienne or cut the beets into thin strips by hand. I love the combination of toasted walnuts and beets, with the nuts adding a nice crunch to the salad. Segments of juicy orange and peppery watercress complete this vibrant dish.
I served this salad with olive oil and a splash of raspberry vinegar. I used to buy flavoured vinegars from the groccery store but found they were often packed with sugar and artificial flavouring. I have begun to make my own flavoured vinegars by simply combining fresh raspberries and red wine vinegar in a jar and allowing them to rest for a week, the end result is delicious and completely sugar free. I have included a link for an easy raspberry vinegar below but you can also use store bought if you are able to find one that does not contain sugar.
- 2 Large Beets
- 1½ cups watercress
- ⅓ cup toasted walnuts, chopped
- 1 large orange, cut into segments
- 3 tbsp extra virgin olive oil
- 1 tbsp raspberry vinegar
- salt & pepper
- Preheat the oven to 200 degrees Celsius (390 degrees Fahrenheit)
- Wash the beets and place in the spiralizer and cut into thin noodles or julienne. Place the beet noodles onto a baking tray, drizzle with 1tbsp olive oil and bake in the oven for 6-8 minutes or until they become soft. Remove from the oven and allow to cool.
- In a bowl combine the watercress, walnuts and beet noodles. Add the orange right before serving to prevent the colour from the beets bleeding onto the oranges.
- Toss with raspberry vinegar, olive oil and salt and pepper and serve.