Side Dishes
This vegan beet noodle salad recipe transforms humble beets into a vibrant, earthy dish that balances sweetness with cool, creamy textures. The process starts with raw beets—grated and cooked until tender yet firm, creating ribbons that hold their shape beautifully.
What makes this salad special is the harmony of flavors: bright lemon, nutty tahini, and a touch of sweetness that lets the beets shine without overpowering.
The secret to restaurant-quality results lies in the dressing—a silky tahini-lemon vinaigrette that coats each beet ribbon perfectly, while toasted walnuts and fresh herbs add crunch and freshness. This isn’t just a side dish; it’s a complete, satisfying meal packed with plant-based protein and vibrant color.
The salad holds up beautifully for meal prep, making it ideal for lunchboxes or office lunches.
When plated, the deep magenta strands of beet noodles create a striking visual contrast against greens or mixed vegetables. The creamy dressing clings to every strand, ensuring each bite delivers that perfect balance of earthy sweetness and tangy brightness.
Whether you're vegan, gluten-free, or simply looking for a refreshing salad, this recipe delivers.
Ready in under 30 minutes, this salad requires no special equipment—just a box grater, a pot, and a whisk. The instructions break down each step clearly, from grating the beets to assembling the final dish, ensuring even beginners can achieve professional results. Let’s get started!
Ingredients for beet noodle salad
Twelve ingredients transform humble beets into restaurant-quality vegan beet noodle salad with creamy depth.
| Ingredient | Amount | Notes |
|---|---|---|
| Medium Beets 🍠 | 2 whole | Organic preferred, unpeeled for cooking |
| Extra-Firgin Olive Oil 🫒 | ½ cup | High-quality, fruity variety |
| Lemon Juice 🍋 | ¼ cup | Freshly squeezed, strained |
| Tahini 🥜 | ⅓ cup | Sesame paste, unsweetened |
| Maple Syrup 🍯 | 2 tbsp | Pure, grade A |
| Water 💧 | ¼ cup | Filtered preferred |
| Walnuts 🌰 | 1 cup | Raw, lightly toasted |
| Fresh Parsley 🌿 | ¼ cup | Flat-leaf variety, finely chopped |
| Fresh Mint Leaves 🌿 | 0.1 cup | Finely chopped, optional |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Fine grain preferred |
| Freshly Ground Black Pepper 🌶️ | ¼ tsp | Coarsely ground |
| Avocado Oil 🫒 | 1 tbsp | For tossing, neutral flavor |
| Baby Spinach 🌱 | 2 cups | Fresh, loosely packed |
The beets are non-negotiable—organic, medium-sized ones with vibrant color cook perfectly without bleeding. Whole Foods or local farmers markets carry the best quality, but any grocery store’s pre-washed beets work in a pinch. For the tahini, Kirkland Signature or Brami brands deliver consistent flavor without bitterness. Toast your walnuts in a dry pan until fragrant—just 3-4 minutes—then let them cool before chopping. The parsley and mint should be bright green with no wilting; store them in damp paper towels in the fridge until ready to use.
No tahini? Substitute 0.25 cup extra olive oil plus 1 tsp miso paste for depth, though texture will differ. Running low on walnuts? Toasted pecans or almonds work, but walnuts’ earthy crunch is ideal. The maple syrup can be swapped for agave nectar at equal measure, but maple’s caramel notes complement the beets beautifully. For extra creaminess, blend the dressing ingredients with 1 tbsp silken tofu. The spinach should be added last to maintain its vibrant color—no wilting means no soggy salad.
Store the cooked beet ribbons in an airtight container with a thin layer of olive oil on top to preserve color for up to 5 days in the fridge. The dressing keeps separately for 1 week, though I recommend making fresh each time for optimal flavor. For meal prep, assemble the salad morning-of-serving to prevent the spinach from wilting. The dressing coats the beets beautifully when tossed just before eating—creamy, tangy, and perfectly balanced every time.
Why You'll Love This Recipe
- No Boil Needed: I roast the beets whole—crispy skin and all—while I prep the rest. That deep, caramelized sweetness? Zero effort, all flavor.
- Tahini Magic: The nutty richness of tahini cuts through the earthy beets, while the maple syrup and lemon juice lift everything into something bright and addictive. Honestly, the dressing alone makes me want seconds.
- Lunchbox Hero: Pack it in jars for work or school—layers of roasted beets, creamy tahini dressing, and crunchy greens stay fresh for days. My kids actually eat their veggies this way.
- Budget Bright Spot: Beets last forever, and tahini stretches further than you’d think. A single batch feeds four, and leftovers taste just as good cold the next day. (Yes, even on a Tuesday night.)
Step-by-step instructions for beet noodle salad
Transform vibrant beets into silky noodles and pair them with a rich, creamy tahini dressing.
Roast and Shred the Beets
Preheat your oven to 400°F. Wrap the 2 whole medium beets tightly in aluminum foil, ensuring they're completely sealed. Roast for 45-50 minutes until tender when pierced with a fork. The beets should feel soft throughout with no resistance.
Once roasted, remove from the oven and let cool for 10 minutes before handling. Use a sharp peeler to remove the skin, then slice the beets in half lengthwise. Scoop out the flesh with a spoon, discarding any fibrous cores. The flesh should be vibrant and easily separated from the skin.
Create the Creamy Tahini Dressing
In a medium bowl, whisk together the 0.33 cup tahini, 0.25 cup lemon juice, 2 tbsp maple syrup, and 0.25 cup water until completely smooth. The mixture should have a thick, paste-like consistency. Gradually add 0.5 cup extra-virgin olive oil while whisking continuously to emulsify the dressing.
Season the dressing with 0.5 tsp kosher salt and 0.25 tsp black pepper. Taste and adjust the balance of sweetness and acidity—you may want to add a touch more maple syrup or lemon juice based on preference. The dressing should coat the back of a spoon smoothly without separating.
Toast the Walnuts and Prepare Garnishes
Heat a dry skillet over medium heat and add the 1 cup walnuts. Toast for 3-4 minutes, stirring constantly, until fragrant and lightly golden. Remove from heat immediately to prevent burning. Let cool for 2 minutes, then roughly chop the walnuts with a knife.
In a small bowl, combine the 0.25 cup fresh parsley and 0.1 cup fresh mint leaves. Finely chop them together for a vibrant herb blend. Set aside until ready to use. The herbs should be bright green and finely textured, ready to add freshness to the salad.
Assemble the Beet Noodle Salad
Using a vegetable peeler or mandoline, carefully shave the roasted beet flesh into thin, noodle-like strips. Aim for consistency—about 1/8-inch thick strips work best. Place the beet noodles in a large bowl immediately to prevent drying.
Add the 2 cups baby spinach and gently toss with 1 tbsp avocado oil to prevent wilting. Pour the tahini dressing over the salad and toss gently but thoroughly. The spinach will wilt slightly, and the beet noodles will absorb the creamy dressing evenly.
Finish and Serve
Divide the salad among 4 serving plates, topping each with the toasted walnuts and herb mixture. Drizzle with an additional 1 tablespoon extra-virgin olive oil for extra richness. The final presentation should showcase the deep red beet noodles, creamy dressing, and contrasting textures of crunchy walnuts and fresh herbs.
Serve immediately while the spinach is still vibrant and the dressing is at its peak creaminess. The salad's earthy sweetness from the beets pairs perfectly with the cool, nutty tahini dressing, creating a harmonious balance of flavors and textures.
Pro Tips For Making Beet Noodle Salad
- ROAST BEETS UNTIL TENDER: Skip the knife and roast whole beets at 400°F (200°C) for 50-60 minutes—no peeling needed. The skin slips off after cooling, and the heat caramelizes the edges for deeper flavor. I learned this the hard way after peeling raw beets and watching them turn mushy in the salad.
- PEEL BEETS WHEN COOL: Let roasted beets sit 10 minutes before peeling—they’ll be easier to handle and won’t bleed as much into the salad. Cold beets also hold their shape better when shredded or sliced. (Yes, even if you’re impatient like me.)
- WHISK TAHINI WITH WARM WATER: Tahini thickens like glue when cold, so mix it with 2-3 tablespoons warm water before adding lemon or maple syrup. This keeps the dressing smooth and emulsified, not clumpy. I used to force it under the faucet and end up with a lumpy mess.
- ADD LEMON JUICE LAST: Taste the tahini-maple base first, then brighten it with lemon juice after everything else. This prevents the acid from breaking the tahini’s emulsion prematurely. (Your future self will notice the difference.)
Pro cooking tips for perfect results
Roasting Beets Perfectly
Roasting beets at 400°F for 45-50 minutes ensures they cook evenly without drying out. Wrap them tightly in foil to trap moisture—this prevents them from becoming tough or bitter. I always let them cool for 10 minutes before peeling to make the skin slide off effortlessly. 🌡️
Dressing Emulsification
Whisking the tahini dressing slowly while adding olive oil drop by drop is key to avoiding separation. Start with 0.25 cup water to thin the tahini enough for emulsification, then gradually incorporate the oil.
If it breaks, whisk in 1 tsp lemon juice to help re-stabilize it. The result should be silky and cling to every noodle. ✨
Noodle Consistency
Use a mandoline set to 1/8-inch for uniform beet noodles, or a sharp vegetable peeler if you prefer hand control. Shave the beets against the grain for longer strands that hold their shape better.
Work quickly to prevent drying—place them in a bowl of ice water if they start to oxidize. 💫
Walnuts and Herbs
Toast walnuts until they're fragrant but not browned—3-4 minutes over medium heat. Let them cool completely before chopping to prevent releasing oils that make the salad greasy. The parsley-mint blend should be finely chopped for even distribution throughout the salad. 🌿
Storage Secrets
Store cooked beet noodles in an airtight container with a thin layer of olive oil on top to preserve their vibrant color for up to 5 days.
Keep the dressing separate until ready to toss—this prevents the spinach from wilting prematurely. Re-toss with fresh herbs before serving for maximum freshness. ❄️
Meal Prep Timing
Assemble the salad morning-of-serving to maintain crisp spinach and creamy dressing. If prepping ahead, store components separately: beet noodles, dressing, and toppings. Toss everything together just before eating for the best texture and flavor balance. 💡
Nutrition facts
Frequently asked questions
Can I use raw beets for this salad?
No, raw beets are too tough and bitter for this recipe. Roasting them at 400°F for 45-50 minutes softens the texture and brings out their natural sweetness. The roasting process also makes them easier to grate into perfect noodle-like strands.
What if I don't have tahini for the dressing?
You can substitute with 0.25 cup extra-virgin olive oil plus 1 tsp miso paste for depth, though the texture will be slightly different. For a vegan alternative, blend 0.25 cup cashew butter with the lemon juice and maple syrup. The salad will still be delicious but may lack tahini's signature nutty richness.
How do I prevent the beet noodles from turning brown?
Work quickly when grating and toss the noodles immediately with 1 tbsp avocado oil to prevent oxidation. If they start browning, place them in a bowl of ice water for 5 minutes to restore their vibrant color. For extra protection, add 1 tsp lemon juice to the water.
Can I make this salad ahead of time?
Store cooked beet noodles in an airtight container with a thin layer of olive oil for up to 5 days. Keep the dressing separate until ready to toss. Assemble the salad morning-of-serving to maintain crisp spinach and creamy texture. The dressing can be pre-made and stored for 1 week in the fridge.
What other greens can I use instead of spinach?
Try arugula, kale (massaged first), or mixed greens for variety. Avoid iceberg lettuce—it lacks flavor and texture. For extra heartiness, add 1 cup chopped romaine or 1/2 cup shredded cabbage. Just be mindful of wilting—toss greens with oil last to preserve freshness.