This colorful, naturally sweet salad is eaten raw, unlike many roasted beet salads, which makes it easy to prepare.
3 beets (about half a pound)
2 Tbsp. balsamic vinegar
4 Tbsp. olive oil
1 large garlic clove, minced
2 tsp. minced rosemary
- Wash and peel the beets, slice into beautiful ribbons using your spiralizer.
- Combine the rest of the ingredients and pour over the beets.
- Toss to coat.
- Serve immediately.
Note: You can make this with red beets alone, but in the spring, when baby golden beets are available, they make a colorful addition. Try substituting orange juice for the vinegar.