Beet Noodle and Feta Cheese Salad

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From the Vitality Food Feature ‘Turning Vegetables and Fruits Into Oodles of Noodles‘.

Handwritten entries in grandma’s old doctoring journals praise beets as being good for treating a host of everyday ailments and common complaints. They’re also a top pick for warding off seasonal ailments like cold and ‘flu. I know she’d highly approve of this rosy salad! (Serves 4)


  • 2 medium or 1 large peeled beet
  • 1 carrot
  • 1 sweet onion, thinly sliced
  • 1/4 cup chopped Greek olives
  • 1/4 cup crumbled feta cheese (or non-dairy alternative)
  • 4 Tbsp extra virgin olive oil
  • 1 Tbsp unpasteurized apple cider vinegar
  • 2 Tbsp maple syrup or honey
  • 2 gloves mashed garlic
  • Pinch of black pepper

1) Mix together all of the dressing ingredients. Adjust tartness or sweetness to suit your own taste.

2) I use my vegetable ‘spiralizer’ to make wonderful thin noodles out of the beets and carrots. But if you don’t have a special machine for cutting, grate the beets and carrots (vegetable noodles) on a coarse grater.

3) Put the vegetable noodles into a bowl. Add onion, olives, and cheese.

4) Chill until serving time, then toss with dressing.

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