Like your dinner in the raw? This colorful Raw Beet and Sweet Potato Salad, sprinkled with scallions and pepitas, is bright, crunchy, and packed with vitamins.
My kids will eat just about anything nowadays.
But when they were really little, I had to get creative to hide veggies in their meals and snacks.
I would make muffins with grated zucchini and carrots in the batter, puree veggies to put into soup, chili and sauce bases, and come up with tricky names for veggies dishes to make them more appealing.
One of my favorite raw dishes to serve was veggie noodles. Shaving raw vegetables into long strands made them so much more palatable to the kids… And often the grownups, for that matter.
Today’s Raw Beet and Sweet Potato Salad recipe with veggie noodles is not only visually stimulating, it’s tantalizing to the taste buds, and so good for you.
I used a veggie spiralizer to cut the sweet potatoes and beets into long curly ribbons. If you don’t have a spiralizer, you can use a standard veggie peeler to shave thin short ribbons of beet and sweet potato. Or buy one on Amazon for just over $20!
This is a great way to serve raw vegetables in a not-so-common way.
The beets and sweet potatoes offer serious crunch and sweetness. Toss in a little zip from the scallions and nutty richness from toasted pepitas and you’ve got something pretty spectacular!
I like to serve this Raw Beet and Sweet Potato Salad with a simple oil and vinegar dressing, or with yesterday’s 5 Minute Fix recipe, Creamy Garlic Lime Dressing. Either way, you cannot lose.
A spiralizer can turn any vegetable into an adventure!
Raw Beet and Sweet Potato Salad
Yield: 4-6 servings
Prep Time:10 minutes
Cook Time:0 minutes
Amazing fresh Raw Beet and Sweet Potato Salad with scallions, pepitas, and garlic lime dressing. This is not your average beet salad!
- 2 large sweet potatoes
- 1 bunch beets (3-4)
- 4 scallions
- 1/2 cup toasted pepitas (pumpkins seeds)
- Garlic Lime Vinaigrette
- Peel the sweet potatoes and beets. Then use a spiralizer to cut the veggies into long curly strips. Use a pair of kitchen sheers to cut the pieces into manageable lengths.
- Mix the beet and sweet potato ribbons together in a large bowl. Then cut the scallion tops on an angle to make long rings. Sprinkle the salad with scallions and pepitas. Serve with your favorite vinaigrette.
Yield: 4-6 servings, Serving Size: 1/6th recipe
- Amount Per Serving:
- Calories: 179 Calories
- Total Fat: 1.5g
- Saturated Fat: 0.1g
- Cholesterol: 37mg
- Sodium: 103mg
- Carbohydrates: 28.8g
- Fiber: 4.7g
- Sugar: 6.4g
- Protein: 13g
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