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Beet Noodle Salad

Shelf Life: Keeps in the refrigerator for 5 days.

For the Beet Noodles:

● 2 raw beets, peeled

● 2 tbsp ginger, minced

● 1 tsp turmeric, minced

● 2 tbsp lemon juice

● Pink salt to taste


  1. Spiralize beets with spiralizer. Reserve the ends of the beets for the beet crema.

  2. Combine all ingredients in a large bowl and massage the noodles and other ingredients until fully incorporated.

  3. Set aside to allow noodles to marinate.

Salad assembly:

On a plate, layer one cup of salad greens of your choice with two cups of beet noodles, drizzling with 1⁄4 cup of Beet Crema (recipe, below). Garnish with fresh spearmint and Thai basil. Add additional animal protein if desired. Top with Cilantro Coconut Chutney (recipe, below) and any additional seasonal fresh vegetables available.

Beet Crema:

Yield: 4 cups

Shelf Life: Keeps in the refrigerator for 5 days.

● Reserved beet trim from beet noodles

● 1/2 cup cashew cream*

● 1 tsp gochugaru pepper (can sub Chile or Aleppo pepper)

● 1 tbsp lemon juice

● 1/2 tsp pink salt

● 1/2 tbsp cinnamon

● 1/2 tbsp ground nutmeg

● 1/2 tsp ground cardamom powder

● 1/2 tbsp ginger, minced

● 1/2 cup water


  1. Steam the beet trimmings in an electric pressure cooker for 10 minutes on the pressure cooker setting. Using a paring knife, remove any unusable trim from the beet ends.

  2. Combine the cooked trimmed beets with all of the ingredients in a blender, and process until smooth.

*For the cashew cream: Soak 2 cups dry cashews in boiling hot water for 30 minutes. Strain and discard the water. Transfer the soaked cashews into a blender. Turn the blender on low speed and add 1.5 cups fresh water and blend until the cashews form a thick, smooth cream. Transfer the cream to a container.

Yields 1 quart. Can be reserved for 2 weeks.


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