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Top down view of spiralized beetroot, zucchini, pecans and chives on top of white plate, with 2 forks on top of green cloth to the right.
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Spiralized Beetroot Salad with Zucchini, Apple & Maple Vinaigrette

This simple vegan spiralized beetroot salad with zucchini, apple and maple vinaigrette makes an impressive starter, perfect for entertaining.
Course Lunch
Cuisine vegetarian
Prep Time 25 minutes
Total Time 25 minutes
Servings 3 people
Calories 336kcal
Author Monika Dabrowski

Ingredients

  • 1 large beetroot unpeeled
  • 1 small/medium zucchini courgette
  • 1 Granny Smith apple or other similar variety
  • ½ cup toasted pecans roughly chopped
  • For the Vinaigrette:
  • 1.5 tablespoons maple syrup
  • 3 - 3.5 tablespoons lemon juice
  • 3 tablespoons good quality vegetable oil I used rapeseed
  • 1 teaspoon sesame oil
  • ⅓ teaspoon ginger powder
  • Sea salt and pepper to taste
  • Chives for garnish

Instructions

  • Boil the beetroot whole in for about 20 minutes (bring to boil first). Drain, leave to cool and peel. Using a spiralizer make beetroot ribbons.
  • Make zucchini ribbons.
  • Core the apple and either cube or spiralize it into ribbons (no need to peel the apple). Place all the salad ingredients on a large plate.
  • Combine all the dressing ingredients and drizzle over the salad. Season to taste, scatter toasted pecans and chives over the whole thing and serve immediately.

Notes

Preparation time includes cooking and cooling the beetroot.

Nutrition

Serving: 1se | Calories: 336kcal | Carbohydrates: 24g | Protein: 3g | Fat: 28g | Saturated Fat: 13g | Sodium: 28mg | Potassium: 448mg | Fiber: 5g | Sugar: 17g | Vitamin A: 163IU | Vitamin C: 28mg | Calcium: 41mg | Iron: 1mg