Drop whatever you are doing, go into your kitchen and MAKE THIS SALAD. No joke. Ok, first finish reading this post then MAKE THIS SALAD. These pictures could not upload fast enough. I am so excited to share this with you, I can’t handle it haha!
When faced with a trend, I usually do one of two things. I either 1) jump right in or, 2) sit back, wait it out, and if it’s still around a few months (years) down the line, I get on it. I don’t know when the whole “zoodle” thing started, I am pretty sure I’m not a first generation zoodler.
BUT! Here and now, I am happy to announce that I am riding the zoodle train people!!! I watched this video of a wonderfully informative woman breaking down the different spiralizers. I immediately ordered one, and now I am in business. I ended up getting The Inspiralizer. Like I said: I. AM. OBSESSED.
First of all, the spiralizer makes your veggies adorably curly. Second, it makes them taste a million times better. Third, it’s fun to do. Fourth, it’s fun to eat. Fifth, there are a million possibilities, I can’t even begin to tell you how this has revolutionized my life. Revolutionized, I tell you. I will never be the same.
This beet salad (minus the zucchini) has been one of my favorite salads since I started eating beets. Actually, I think it was this dish that got me to eat beets in the first place. It’s all coming back to me now…
I was in a restaurant and was served a side beet salad with my main dish. I tried the tiniest bite, then I ate the entire thing, then I went home and tried my best to replicate it. This recipe has gone through quite the evolution, but the three main ingredients persist: beets, walnuts, and blue cheese.
This recipe. THIS. RECIPE. That I am about to gift to you all, is at it’s finest, best point of its little beet recipe life. It’s all downhill from here.
Ok, you have waited long enough. Here goes… Let’s make Zucchini Beet Salad!!
I boiled my beets, but you can buy them pre-cooked. I really love the brand Love Beets if you’re buying pre-prepared. It saves time and mess but still still retains the beet-y deliciousness!
If you are cooking your own beets – rinse the beets and place in a pot of cold water. Bring water to a boil, then turn down to medium heat.
Boil the beets for 45-60 minutes, or until you can easily spear them with a skewer. You may have to top off the water throughout the boiling process.
Grab two large zucchinis, rinse them, and cut the ends off.
Then insert your zucchini into your spiralizer. If you don’t have a spiralizer, you can use a julienne peeler, or just chop them with a knife. Line a strainer with a paper towel and transfer the zoodles. Sprinkle with sea salt to absorb extra liquid.
When your beets are done, drain the water. Put beets under cold water and peel the skin off the beets with your thumb. Apply enough pressure with your thumb so that the skin kind of slips off. I found this easiest when I kept the cold water running as I peeled.
*Be careful!! Beets can stain things! Wash your cutting board, counters, hands etc. immediately after they come into contact with the beets.*
The beet underneath should be smooth and shiny. Cut the ends of the beets off and discard. Cut the beets into cubes and place into a separate bowl.
Then, chop your walnuts. You can can chop them with a knife, but its a lot more fun to put them in a plastic bag and smash them with a meat tenderizer 😉 I’m pretty sure smashing nuts is the only thing I’ve ever used my meat tenderizer for.
Keep the walnuts chunky and add them to the bowl with the beets. Add the blue cheese (saving a couple tablespoons for topping).
Mix up your dressing by pouring the extra virgin olive oil, white wine vinegar, garlic powder, salt and pepper into a jar and shake. Pour the dressing onto the beet mixture and toss everything together.
Grab your bowls, and make a fluffy bed of zoodles in each. Place the beet mixture on top of the zoodles and sprinkle with extra blue cheese.
- 2 large zucchini, rinsed and spiralized with blade C
- 2 large beets, rinsed (or about 4–5 smaller pre-cooked beets)
- 3/4 cup walnuts, chopped
- 1/2 cup crumbled blue cheese
- 1 tablespoon extra virgin olive oil
- 1 tablespoon white balsamic vinegar
- 1/2 tablespoon agave nectar
- 1/8 teaspoon garlic powder
- salt and pepper to taste
- If you’re cooking you’re own beets, place beets in pot of cold water.
- Bring the water to boil and reduce heat to medium.
- Boil beets for 45-60 minutes, or until easily speared with a skewer with little resistance.
- Spiralize your zucchini with blade C.
- Place in a strainer lined with a paper towel and sprinkle with sea salt.
- Once the beets have cooled a bit, peel the beets under cold water by pressing down with your thumb to remove the skin.
- Cut the beets into cubes.
- Combine the olive oil, balsamic vinegar, garlic pepper, salt and pepper in a lidded jar and shake to make the dressing.
- In separate bowl, combine cubed beets, chopped walnuts, the crumbled blue cheese and dressing. Toss to combine.
- Pat the spiralized zucchini dry with a paper towel and divide into individual bowls.
- Place heaping mound of beet mixture on top of the zucchini.
- Sprinkle each bowl with remaining blue cheese.