This spiralized raw beet salad with blood oranges is a bright, vitamin-packed vegan salad that’s quick to prepare and visually striking—perfect for a winter menu or a light, healthy addition to any meal.
The deep red beets and jewel-toned blood oranges make this salad especially pretty—an easy, wholesome option for occasions like Valentine’s Day or whenever you want something that looks as good as it tastes.
If you’re not usually a beet fan, try them raw. Spiralized beets keep a fresh, crisp texture and a milder earthy sweetness compared with their cooked counterpart. Adding a spiralized carrot gives a contrasting color and texture—since the spiralizer is already out, it’s an easy extra step that improves the salad’s appearance and flavor.
I almost used mandarin oranges, but blood oranges caught my eye at the market. Their sweet-tart flavor and gorgeous color pair beautifully with raw beets and make the salad more interesting.
Fresh mint is a simple addition that brings brightness and a pop of green to the dish. The salad doesn’t need heavy dressing—just a light toss of red wine vinegar and olive oil, finished with salt and pepper to taste.
If you love beets, try variations like roasted beet hummus or a beet-and-spinach salad for different textures and flavor profiles.
This salad turned out to be a hit at home—crisp, colorful, and satisfying. Even someone who isn’t usually enthusiastic about salads enjoyed it.
This spiralized raw beet salad with blood oranges really plays up seasonal produce with minimal fuss—healthy, attractive, and ready in minutes.
Spiralized Raw Beet Salad with Blood Oranges
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Ingredients
- 3 small beets
- 1 large carrot
- 1 blood orange peeled and sliced
- 1 tablespoon fresh mint finely chopped
- 1 teaspoon red wine vinegar (or to taste)
- 2 teaspoons olive oil (or to taste)
- Salt & pepper to taste
Instructions
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Peel the beets and carrot. Spiralize them using the medium “noodle” setting, then place them in a salad bowl.
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Add the blood orange pieces and chopped mint to the bowl.
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Toss with red wine vinegar, olive oil, and salt and pepper to taste. Serve immediately.
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