Spiralized Beet Salad with Creamy Garlic Dressing

I grew up with picky eaters. For so long, picky eating meant that you ate butter noodles, grilled cheese, and made sure that literally nothing on your plate was touching each other. You know who are you are. You’re picky. You should know this about yourself.

But picky doesn’t have to be a bad thing. When it comes down to it, I’m picky for the best, most delicious, most nutritious, and power packed food. I think we all should be picky for quality, health, and flavor.

I decided I wanted to make a meal that the pickiest of picky people would love. MY type of picky people that have certain food expectations. The people that pack the most vegetables into a meal as possible, and try their best to eat whole, real, and nutritious food. The people that know what’s up.

Hi! I know what’s up 🙂

I grew up loving mayonnaise. Basically every meal I consumed as a kid needed to be swimming in mayonnaise or ketchup. I was so excited to see Hellmann’s come out with their new Carefully Crafted Dressing and Spread! It’s completely vegan, eggless, and tastes amazing!! It does not disappoint, you guys! Plus it is the PERFECT substitute for traditional mayonnaise.

You know that moment when you open a jar of something you never had before? It’s that initial taste test. The first reaction. This far exceeded my expectations and I honestly couldn’t tell a difference between this and my childhood mayo.

So, without further adieu, let’s make a Spiralized Beet Salad with Creamy Garlic Dressing!

In your food processor, combine the Hellmann’s Carefully Crafted, lime zest and juice, garlic cloves, dried basil, dijon mustard, and agave. Process for about 30 seconds.

Use a rubber spatula to scrape down the sides and process again for 10 – 30 seconds.

I don’t want to hype this dressing too much (wait, yes I do) but I made yummy noises out loud (alone in my kitchen) when I taste tested. Just saying!

A dressing can make or break a salad, and this is the type of dressing that you keep piling on because you want every bite drenched in this overwhelming, mouth watering yumminess.

Set the dressing aside and spiralize your peeled beets. When I spiralize beets, and people think I’m crazy when I say this, I eat them raw. I love how crunchy they are and the more chew action that happens, the fuller I get.

I know raw beets aren’t for everyone so here are some other options:

Blanching: Prepare a bowl of cold water with ice. Bring a pot of water to a boil (you can add a couple pinches of sea salt if you want).  Add the spiralized beets to the boiling water in small batches to make sure the water maintains its boil. I think the crunch factor of the beets is essential, so I would only keep them in the boiling water for a minute or two. Use tongs to remove the beets from the boiling water and plunge them into the ice water until completely cooled.

Sautéing: Another option is sautéing them in 2 tablespoons coconut oil for about 5 minutes, tossing frequently.

Place your spiralized beets in the individual bowls with your micro greens, and sliced avocado.

Drizzle the dressing on top and sprinkle with pepitas (pumpkin seeds) and hemp hearts.

Twirl and twirl, add more dressing, and twirl your little heart away!

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe

VG Vegetarian

Spiralized Beet Salad with Creamy Garlic Dressing

You’ll love this recipe for raw Spiralized Beet Salad with vegan Creamy Garlic Dressing! I can’t believe it’s dairy free, it’s so creamy and delicious!!

Recipe by:Lindsay Grimes

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Prep: 15Total: 15

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Ingredients

• 1 cup Hellman’s Carefully Crafted Dressing & Spread
• 1 lime, zest and juice
• 4 medium garlic cloves
• 1/2 teaspoon dried basil
• 1 tablespoon dijon mustard
• 1 tablespoon agave nectar
• 2 large raw beets, peeled and spiralized with blade C
• 2 cups micro watercress (or favorite micro green)
• 1 avocado, sliced
• 1/8 – 1/4 cup pepitas
• 2 tablespoons hemp hearts

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Instructions

1. In your food processor, combine the Hellman’s, lime zest and juice, garlic cloves, dried basil, dijon mustard, and agave.
2. Process for about 30 seconds. Use a rubber spatula to scrape down the sides and process again for 10 – 30 seconds. Set the dressing aside.
3. Use a vegetable peeler to peel the skin off your beets. Cut the ends off to make flat and spiralize your beets with blade C. You can eat the raw, blanch them, or sauté them. I like to eat them raw, but see cooking notes below for more options.
4. Place your spiralized beets in the individual bowls with your micro greens, and sliced avocado.
5. Drizzle the dressing on top of each salad and sprinkle with pepitas (pumpkin seeds) and hemp hearts.

Tips

• Blanching: Prepare a bowl of cold water with ice. Bring a pot of water to a boil (you can add a couple pinches of salt if you want).  Add the beets to the water in small batches to make sure the water maintains its boil. I think the crunch factor of the beets is essential, so I would only keep them in the boiling water for a minute or two. Use tongs to remove the beets from the boiling water and plunge them into the ice water until completely cooled.
• Sautéing: Another option is sautéing them in 2 tablespoons coconut oil for about 5 minutes, tossing with tongs frequently.

Nutrition Info:

• Serving Size: 4

© The Toasted Pine Nut

What are you guys picky about? Enjoy!! xo

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Thank you so much to Hellmann’s for sponsoring this post! I love your new Carefully Crafted Spread!!