This Spiralized Beet Salad With Turnips, Pesto, And Fried Eggs is a perfect brunch dish for springtime.
Is there really much in life that doesn’t get better with an egg on top? I’m convinced there’s an entire corner of the internet dedicated to proving that theory—#putaneggonit, anyone? And this beet salad is no exception.
The flavor profile is one of those how did I not think of this sooner? combos. It’s got earthy beets, crisp turnips, fresh dill, toasty pine nuts, and herby pesto all mixed together under a perfectly fried egg. It’s nutritious without feeling like you’re trying too hard. I know beets have their haters (and yes, your cutting board will look like a crime scene afterward), but hear me out. Even the beet skeptics are going to be twirling their forks through those pink-stained spirals like it’s their new favorite thing.
Not gonna lie, I had a whole vision for this salad. White turnip noodles and deep purple beet noodles twirled together in perfect color-contrasting harmony. Then the beets went and did what beets do best—stained everything in sight. So, instead of my Pinterest-perfect bowl of multicolored veggie noodles, I got one giant bowl of hot pink. But honestly? It still tastes incredible, and if you can get past the fact that your dinner looks like it came straight out of Barbie’s dream kitchen, you’re in for something seriously delicious.
Is This Spiralized Beet Salad With Turnips, Pesto, And Fried Eggs Healthy?
Yes, absolutely. This salad is a nutritional powerhouse loaded with all the good stuff. Where to even begin? Beets are packed with fiber, folate, and antioxidants, while turnips contain vitamin C and potassium. Leeks and spinach are both great sources of vitamins C, A, and K. The olive oil and pine nuts provide a dose of heart-healthy fats, while the eggs are a great source of protein, vitamin A, vitamin D, and choline.
In addition to its nutritional benefits, this salad also checks a lot of specialty diet boxes. It’s naturally gluten-free and dairy-free, along with being Paleo- and Whole30-friendly. Just skip any cheese or non-compliant garnishes, and you’re good to go.
Spiralizing Is The Best Kitchen Hack
You may not feel super inclined to eat a whole bowl full of raw produce, but something changes when you whip out the spiralizer. All of a sudden, those perfect, colorful twirls of veggie noodles look oh-so-appetizing wrapped around your fork. It’s the ultimate brain hack to getting in a healthy dose of fresh, nutrient-packed vegetables when you’re feeling a bit blah about eating them to begin with.
Spiralizing is a low-effort, high-reward kitchen hack that makes any veggie-based dish instantly more exciting. And let’s be honest; sometimes, making food more exciting is half the battle.
How Do I Store Leftovers?
Store the spiralized veggie salad and the pesto separately in airtight containers in the fridge for up to 3 days. Fry some fresh eggs when you’re ready to eat your salad all put together.
Serving Suggestions
One of my favorite ways to enjoy this spiralized beet and turnip salad is for brunch. Consider putting together the ultimate midmorning spread with a Spinach Frittata, Coconut Milk And Quinoa Fruit Salad, and Bacon Egg Cups.
Ingredients
For the Salad:
- 1 tablespoon olive oil
- 1 cup leeks sliced
- 1 tablespoon fresh garlic minced
- 2 large turnips peeled and spiralized with the 3 millimeter blade
- 1 large beet peeled and spiralized with the 3 millimeter blade
- 2 cups spinach roughly chopped
For the Pesto:
- 1/4 cup pine nuts plus additional for garnish
- 1 1/2 cups fresh basil roughly chopped and firmly packed
- 1/2 cup fresh dill lightly packed
- 1/4 cup leeks sliced
- 1 teaspoon fresh garlic minced
- 1/4 teaspoon sea salt or to taste
- 1 pinch freshly ground black pepper
- zest of 1 small lemon
- 1/3 cup olive oil
For the Fried Eggs:
- 2 tablespoons olive oil
- 3 large eggs
- Salt and pepper to taste
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Spread the pine nuts on a small baking sheet and toast in the oven until golden brown, about 4-6 minutes. Set aside.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced leeks and minced garlic. Cook, stirring frequently, until fragrant and lightly browned, about 3-4 minutes.
- Add spiralized turnips and beets to the skillet. Toss to evenly coat in the oil and cook, stirring occasionally, until the noodles begin to soften, about 5-6 minutes.
- Remove skillet from the heat and stir in the chopped spinach. Cover to keep warm.
- Place the toasted pine nuts in a small food processor and pulse until crumbly. Add the basil, dill, leeks, garlic, salt, pepper, and lemon zest, and pulse until everything is finely chopped, scraping down the sides as needed.
- Add the olive oil and blend until the pesto is smooth and creamy. Scrape down the sides as needed. Adjust seasoning to taste.
- Lightly coat a medium skillet with olive oil and heat over medium heat. Fry the eggs until cooked to your liking, and season with a pinch of salt and pepper.
- Transfer spiralized vegetables to a large bowl and toss with the pesto until evenly coated. Taste and adjust the salt and pepper to taste.
- Divide the noodles between three plates, top each with a fried egg, and garnish with a sprinkle of pine nuts, if desired.
- Serve immediately and enjoy!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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