This beet spaghetti salad with mozzarella and parsley pesto is a fresh, colorful, contrast-filled summer dish. The creaminess of the mozzarella, the natural sweetness of the beetroot, the crunchy bite of the walnuts, and the aromatic intensity of the pesto result in a light, eye-catching, and well-balanced dish. The mix of textures and flavors is a total success. An original and easy-to-make recipe, perfect for any occasion.
Presenting the vegetables in the style of spaghetti is a great way to make them more appealing to little ones at home. To cut them this way, whether zucchini, carrots, or, as in this case, beets, we use the Spiralizer Zyliss spiral grater and have them ready in no time. And since it includes a safety pusher, your fingers are always protected and you can use the whole piece.
You’ll see that this beet spaghetti salad with mozzarella and parsley pesto is a hit at home and becomes a staple in your recipe collection. I have no doubt, because it’s a feast of flavors and colors, a truly appetizing dish. Here is the recipe so you can enjoy it today.
Ingredients
Ingredients for the salad
- 4 small beets
- Juice of half a lemon
- 1 tablespoon extra virgin olive oil
- Salt and freshly ground black pepper to taste
- 150 g fresh mozzarella
- 3-4 walnuts, shelled and roughly broken into pieces
- A few fresh parsley leaves for garnish
Ingredients for the parsley pesto
- 75 g shelled walnuts
- 2 tablespoons lemon juice
- 25 g fresh parsley
- 1 crushed garlic clove
- 50 g grated Parmesan cheese
- 10-12 tablespoons extra virgin olive oil
- Salt (if needed)
Preparation
Parsley pesto preparation
- Put all the pesto ingredients except the olive oil into a chopper. Blend for a couple of minutes.
- Add the oil and emulsify at low speed. Process until the texture is smooth, but with visible pieces of walnut so it keeps a bit of crunch. If needed, add a little more oil.
- Taste the sauce and, if necessary, add a little salt. Put it in a bowl or gravy boat and refrigerate (cover it with some cling film or the lid of the gravy boat).
Salad preparation
- Wash the beets very well, cut off the ends, and slice them into spaghetti using the Spiralizer Zyliss espirilizador.
- Put the beet spaghetti in a salad bowl and add the juice of half a lemon, salt and freshly ground black pepper to taste, and the tablespoon of extra virgin olive oil. Stir well to combine everything and set aside.
- Drain the fresh mozzarella well so it releases all the whey, then tear it into pieces with your fingers.
- Add the mozzarella pieces to the spiralized beet and mix gently.
- Take the pesto out of the fridge, stir it, and spoon several teaspoons over the beet and mozzarella.
- Add the chopped walnuts, garnish with a few parsley leaves, and serve immediately, with the rest of the pesto on the side.
Tips
- If you have any pesto left over, you can keep it in the fridge for several days in an airtight container.
- You can make the pesto with hazelnuts, cashews, or peanuts, for example. You’ll see how well they pair with the beetroot.
