I absolutely love this beet noodle salad. It’s so colorful, fresh, and easy to make. It’s a one bowl wonder and it saves well in the refrigerator for lunch leftovers!
The only hurdle? Getting over the fact that beets are messy!
Once you get over that hurdle and spiralize your beets, you’ll be so thankful you did, because this salad is gourmet worthy.
The beets are raw here, but as they sit in the salad, they soften from the acids in the lemon juice. They maintain a nice crunchy bite, which works well with the pillowy white beans and tuna. Lemon juice, dijon mustard, olive oil, and salt and pepper are all you need to season this salad, so that the ingredients standout.
Watch our video to learn how to spiralize a beet using the Inspiralizer and subscribe to our YouTube channel to watch more videos:
There are many reasons why you should spiralize and every person is different, but here are some of our top tips on why we think everyone should spiralize.
Helps promote weight loss and maintenance
Probably everyone’s favorite reason for spiralizing, spiralized vegetables are mostly light in calories, carbs, fat and sugar. By spiralizing, you’re naturally eating more vegetables – without even noticing (especially when they’re covered in a delicious tomato basil sauce!) This small shift in the way you eat helps lead to weight loss, because you’re consuming more vegetables and less processed foods while still remaining satisfied. Vegetables are high in water (such as zucchinis) and help detox your body, ridding it of unwanted toxins and leaving you refreshed and hydrated.
Tuna and White Bean Salad with Spiralized Beets
- 1/3 cup extra virgin olive oil
- juice of 2 large lemons about 1/4 cup
- 1 teaspoon dijon mustard
- 15 oz can cannellini beans
- 5 oz can wild albacore tuna in water drained
- 1/2 cup finely diced red onion
- 3 tablespoons minced parsley
- salt and pepper
- 2 medium beets peeled, Blade D, noodles trimmed
- to serve: mixed greens
- In the bottom of a large mixing bowl, add the olive oil, lemon juice, dijon mustard, and whisk together. Add the cannellini beans, tuna, red onion, parsley, and season generously with salt and pepper. Mix well to combine and add the beet noodles and toss well again to combine.
- Divide the mixture onto four plates (I served it over baby kale, but use whatever greens you'd like - or omit!)