argentine spiralized beet salad

Name: Argentine Spiralized Beet Salad
Prep time: 10 min
Cook time: 10 min
Yield: 6
Cuisine: Latin American
Ingredients: 2 pound(s) golden beets; 1 medium red onion; 4 tablespoon(s) olive oil; 1 1/2 tablespoon(s) white wine vinegar; 1 1/2 tablespoon(s) balsamic vinegar; - salt and pepper; - honey or sweetener of choice

2 Pinches

Sue L

Cincinnati, OH

Updated on Jun 20, 2018

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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prep time 10 Min

cook time 10 Min

method Roast

yield 6 serving(s)

Ingredients

2 pounds golden beets
1 medium red onion
4 tablespoons olive oil
1 1/2 tablespoons white wine vinegar
1 1/2 tablespoons balsamic vinegar
- salt and pepper
- honey or sweetener of choice

How To Make argentine spiralized beet salad

Step 1

Preheat oven to 400F.

Step 2

Thinly slice onion and place in cold water.
Step 3

Trim and peel beets and spiralize using the shredded blade, breaking off beets every 3-4 turns.
Step 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.
Step 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.
Step 6

Drain onions.
Step 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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