Raw Spiralized Beet & Mandarin Salad with Mint

This bright, fresh salad is an easy way to enjoy beets if you usually avoid them cooked. The texture and flavor of raw, thinly cut beets are surprisingly sweet and crisp, and spiralizing them creates a pretty, pasta-like presentation that’s perfect for simple dressings. Combined with mandarin segments and torn fresh mint, the salad becomes both visually appealing and delicious. It’s ready in about 15 minutes, requires minimal prep, and works well as a light lunch, side dish, or an impressive starter for guests.

The technique is simple: spiralize or julienne the beets, toss them briefly in a light citrus vinaigrette, and let them sit a short while so the dressing softens the beets slightly without cooking them. The mandarin juice and a touch of vinegar balance the earthy beet flavor while mint adds a cooling, aromatic note. This recipe is naturally vegan and gluten-free, and it adapts easily to what you have on hand.

Yield & Time

Yield: 2 servings • Total time: about 15 minutes

Ingredients

• 2 (4 oz) snack cups mandarin oranges in juice, drained (reserve 2 tablespoons of the juice)
• 1 1/2 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 2 medium beets, peeled and ends trimmed
• 1 sprig fresh mint, leaves torn

Instructions

1. Prepare the beets: If you have a spiralizer, peel the beets and trim the stem ends. Insert the thinner end into the blade and spiralize using the smallest triangle blade for fine ribbons. If you don’t have a spiralizer, use a mandoline or a sharp knife to cut the beets into very thin matchstick-style strips.
2. Shorten the spirals: Using kitchen scissors or a knife, cut the beet spirals into roughly 6-inch pieces. Shorter lengths are easier to fork and eat.
3. Make the dressing: Drain the mandarins, reserving approximately 2 tablespoons of their juice. In a small bowl, whisk together the reserved mandarin juice, olive oil and red wine vinegar until emulsified.
4. Toss and marinate: Place the beet spirals in a mixing bowl, pour the dressing over them, and toss well to coat. Let the beets sit for about 15 minutes so the dressing softens them slightly and the flavors meld.
5. Plate and finish: Divide the dressed beet spirals between two plates. Top with the mandarin segments and scatter torn mint leaves over each salad. Serve immediately.

Tips for Success

• Wear gloves when handling raw beets to avoid staining your hands and surfaces.
• Use the thinnest spiralizer blade for the best texture — fine strands mimic noodles and absorb dressing better.
• If you prefer more tang, add a teaspoon of lemon juice or a splash more vinegar. For sweetness, a drizzle of honey or maple syrup can be used if not strictly vegan.
• For added crunch, sprinkle toasted walnuts, pistachios, or pumpkin seeds on top just before serving.
• To make this ahead, toss the beets with the dressing and store in the refrigerator for up to 24 hours, but add the mandarin segments and mint just before serving to preserve their texture and color.

Variations & Serving Suggestions

This salad is versatile. For a heartier dish, add a handful of arugula or baby spinach, crumbled feta or goat cheese (if you eat dairy), and a sprinkle of toasted pine nuts. You can swap mandarins for thinly sliced oranges, grapefruit segments, or even pomegranate seeds for a seasonal twist. Serve the salad alongside grilled fish or roasted chicken, or enjoy it as a light vegan main with a side of crusty bread or quinoa.

Nutrition (per serving)

Calories: 184 kcal • Protein: 1 g • Carbohydrates: 23 g • Fat: 10 g • Fiber: 2 g • Sugar: 20 g • Sodium: 148 mg • Saturated Fat: 1 g

Final Notes

This raw spiralized beet and mandarin salad is an easy way to introduce raw beets into your meals if you’ve only tried them cooked. The combination of citrus, vinegar and mint makes the natural sweetness of raw beets shine. It’s fast to prepare, attractive on the plate, and ideal for spring and summer menus when fresh mint and citrus are abundant.