Spiralized Beets, Crab, Orange Salad with Toasted Almonds Recipe

May 24, 2017

Spiralized Beets, Crab, Orange Salad with Toasted Almonds Recipe

This is a light yet hearty salad that is quick and easy to prepare for lunch or dinner. The only cooking is to parboil the beets everything else comes together in a snap.


  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Yield: Makes four servings


  • 3 medium beets red and gold or red cooked for 15 minutes and cooled under cold water and peeled
  • 1 Tablespoon Dijon mustard
  • 1 teaspoon orange zest
  • 2 oranges cut into segments
  • 1/4 cup orange juice squeezed from the peel and reaming orange membrane
  • 3 Tablespoons olive oil
  • Salt and pepper to taste
  • 1 pound lump crab meat, picked over to remove and bits
  • 2 Tablespoons chopped parsley
  • 4 cups water cress tough stems removed
  • 1/4 cup sliced almonds toasted


  1. Place the beets on the spiralizer and cut on the thick setting.
  2. In a mixing bowl add the mustard, orange zest, orange juice, and whisk to combine; add the olive oil and continue to whisk.
  3. Place the crab meat in a bowl and add 3 tablespoons of the orange vinaigrette and the chopped parsley mix to combine.
  4. In 4 bowls add 1 cup of greens and 1/4 of the spiralized beets. Top with 1/2 cup of the crab mixture and 1 tablespoon of toasted almonds.

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