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argentine spiralized beet salad

suelovesrecipes avatar
Recipe by
Sue L
@suelovesrecipes
Cincinnati, OH

Typically called ensalada bettaraga (beet salad), this more modern take on the Argentine classic, is spirallized and roasted, rather than sliced and boiled.

read more
yield 6 serving(s)
prep time 10 Min
cook time 10 Min
method Roast

Ingredients For argentine spiralized beet salad

  • 2 lb
    golden beets
  • 1 md
    red onion
  • 4 Tbsp
    olive oil
  • 1 1/2 Tbsp
    white wine vinegar
  • 1 1/2 Tbsp
    balsamic vinegar
  • salt and pepper
  • honey or sweetener of choice

How To Make argentine spiralized beet salad

  • 1
    Preheat oven to 400F.
  • 2
    Thinly slice onion and place in cold water.
  • 3
    Trim and peel beets and spiralize using the shredded blade, breaking off beets every 3-4 turns.
  • 4
    Toss spiralized beets with one tablespoon of the oil, season to taste with salt and black pepper, and place on a baking sheet in a thin layer.
  • 5
    Roast beets 4-5 minutes, turn them over, and roast 3-4 minutes more, until lightly browned at the edges but still are al dente.
  • 6
    Drain onions.
  • 7
    Whisk together the vinegars and remaining oil, sweeten to taste with honey or other sweetener if desired, and toss with beets and onions.
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