Beet Salad with Zucchini Noodles Recipe

Ingredients (organic/biodynamic)

  • 3 medium beets, washed with greens removed
  • 2 medium carrots, peeled
  • 1/3 c. organic green peas, pre-cooked or steamed
  • 1 small red onion, chopped (optional)
  • ¼ cup of fresh dill, chopped
  • Juice of 1 lime
  • 1 tsp. Celtic Sea Salt®
  • Black pepper
  • 1 large zucchini


  1. Place beets in steamer and cook 30-40 minutes until tender. Remove from heat and let cool.
  2. Place carrots in steamer (cut in half to fit, as needed). Steam 8-10 minutes until tender and remove from heat.
  3. Peel the skin from the beets. Placing the cooked beets in a bowl of cold water to peel is a good method to avoid staining your hands. Another option is to wear gloves or use paper towel to peel off the skin.
  4. Cut the peeled beets and steamed carrots into small cubes, and place in a medium bowl.
  5. Add peas, lime juice, fresh dill, red onion (if using), Celtic Sea Salt®, and black pepper, and combine well to mix.
  6. Spiralize zucchini into noodles, using the large blade on a spiralizer. If you don’t have a spiralizer, use a vegetable peeler to peel fettuccine-like strips of the zucchini lengthwise.
  7. Place a handful of zucchini noodles on a plate, and top with a scoop of beet mixture.
  8. Enjoy!