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Olivia

Raw Beetroot Spaghetti Salad

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Raw beetroot spaghetti salad with ricotta, pine nuts, and thyme for a balanced plant-forward everyday dish.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Appetizer, Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 203
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 2 cups beetroot spiralized
  • ½ cup ricotta cheese
  • ¼ cup pine nuts
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon fresh thyme leaves
  • Salt to taste
  • Black pepper to taste

Equipment

Salad Bowl Set
Salad Bowl Set
$22.53
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07/21/2026 07:04 pm GMT
Salad Bowl

Cooking Instructions
 

  1. Place spiralized beetroot in a large bowl.
  2. Drizzle with olive oil and lemon juice.
  3. Season with salt and black pepper.
  4. Toss gently to combine.
  5. Add ricotta in small portions over the salad.
  6. Sprinkle pine nuts evenly on top.
  7. Garnish with fresh thyme before serving.

Nutrition

Calories: 203kcalCarbohydrates: 9gProtein: 6gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 16mgSodium: 79mgPotassium: 311mgFiber: 2gSugar: 5gVitamin A: 187IUVitamin C: 6mgCalcium: 79mgIron: 1mg

Notes

Use fresh beetroot for best texture.
Toast pine nuts lightly for added flavor.
Serve immediately for freshness.

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