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Raw Beet Salad with Pear Ginger Vinaigrette

A veggie and fruit packed salad, this Raw Beet Salad with Pear Ginger Vinaigrette combines sweet, savory, and earthy to a delicious and nutrient packed raw salad.
Course Appetizer, Salad, Side Dish
Keyword Raw Beet Salad
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings
Calories 232kcal
Author Kelly



  • 1 medium pear, diced (250 grams/2 cups)
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon dijon mustard
  • 1 1/2 teaspoons ground ginger
  • pinch of ground pepper

Raw Beet Salad

  • 3 cups baby spinach (150 grams)
  • 3 cups baby arugula (150 grams)
  • 1 large beet peeled (250 grams)
  • 1 cup garbanzo beans, drained and rinsed
  • 1 medium clementine, divided (75 grams)
  • 1/2 cup walnuts, halved (30 grams)



  • Combine all ingredients in a high powered blender or food processor and blend until smooth.
  • Set aside.


  • Heat a large skillet over medium heat. Add walnuts to the hot dry pan and cook, stirring constantly and frequently, until walnuts start to brown and smell toasted, about 5 minutes. Set aside.
  • Put peeled beet through your spiralizer using the 1/8 inch spacing blade. Trim noodles if necessary.
  • Add spinach, arugula, beet noodles, garbanzo beans, and divided clementine to a large bowl. Toss with 4 tablespoons of the Pear Ginger Vinaigrette.
  • Top with tasted walnuts and enjoy!


Nutrition information is based on salad with 4 tablespoons of dressing. The dressing yields 1 1/4 cup, with a serving being 1 tablespoon. Nutrition information for Pear Ginger Vinaigrette per serving are as follows:
Calories: 23, Fat: 1.4 grams, Carbs: 2.7 grams, Protein: 0 grams, Sugars: 1.8 grams


Serving: 1g | Calories: 232kcal | Carbohydrates: 26g | Protein: 9g | Fat: 12g | Sodium: 100mg | Sugar: 9g