Argentine Spiralized Beet Salad

Argentine Spiralized Beet Salad Recipe

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Sue L


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


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10 Min
10 Min


  • 2 lb
    golden beets
  • 1 medium
    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.

Printable Recipe Card

About Argentine Spiralized Beet Salad

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: Latin American
Dietary Needs: Vegetarian
Other Tag: Healthy
Hashtag: #Spiralizer

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