This beet spaghetti salad with mozzarella and parsley pesto is a fresh, colorful summer dish full of contrasts. The creaminess of the mozzarella, the natural sweetness of the beetroot, the crunchy bite of the walnuts, and the aromatic intensity of the pesto come together in a light, eye-catching, and balanced dish. The mix of textures and flavors is a real success. An original and easy-to-make recipe, perfect for any occasion.
Serving vegetables as spaghetti is a great way to make them more appealing to kids at home. To cut them this way, whether zucchini, carrots, or, as in this case, beets, we use the Spiralizer spiralizer by Zyliss and have them ready in no time. And because it includes a safety pusher, fingers are always protected and we can use the whole vegetable.
You’ll see how this beet spaghetti salad with mozzarella and parsley pesto is a hit at home and becomes a permanent fixture in your recipe book. I have no doubt, because it is 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 shelled walnuts, 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 clove garlic, crushed
- 50 g grated Parmesan cheese
- 10-12 tablespoons extra virgin olive oil
- Salt (if needed)
Preparation
Preparing the parsley pesto
- Put all the pesto ingredients, except the olive oil, in a food processor. Blend for a couple of minutes.
- Add the oil and emulsify at low speed. Process until the texture is smooth, but with walnut pieces still visible so it keeps a bit of crunch. If necessary, add a little more oil.
- Taste the sauce and, if needed, add a little salt. Put it in a bowl or gravy boat and set aside in the fridge (cover it with plastic wrap or with the lid of the gravy boat).
Preparing the salad
- Wash the beets very well, cut off the ends, and cut them into spaghetti shapes with the Zyliss Spiralizer spiralizer.
- 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 to mix everything well and set aside.
- Drain the fresh mozzarella well so all the whey comes out, and 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 beetroot.
