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Beet, Orange and Mint Zucchini Spirals Salad

Serves: 4
30 MIN
Prep Time: 20 minutes
Cook Time: 10 minutes


Beet, Orange and Mint Zucchini Spirals Salad

  • 1 pkg. (340 g) frozen Green Giant* Veggie Spirals Zucchini
  • 4 small rainbow beets
  • 1 small navel orange, peeled and segmented
  • 1 small Cara Cara orange, peeled segmented
  • ¼ tsp (1 mL) each salt and pepper
  • ¼ cup (60 mL) olive oil
  • 2 tbsp (30 mL) red wine vinegar
  • 2 tbsp (30 mL) fresh orange juice
  • 1 tbsp (15 mL) fresh mint leaves, plus leaves for garnish
  • ¼ cup (60 mL) goat feta, crumbled (optional)


Preheat oven to 350°F.  Line baking sheet with parchment paper and set aside. Peel and cut beets into quarters, toss in 2 tbsp (30 mL) olive oil, salt and pepper. Roast for 30-35 minutes until tender.

In a small bowl squeeze juice from left over orange centers, roughly 2 tbsp (30 mL). Whisk in remaining olive oil, vinegar and 1 tbsp (15 mL) chopped mint.

In a large pot boil veggie spirals as per package instructions. Strain well and place zucchini onto a serving platter or divide between two plates. Scatter cooked beets, orange segments, and crumbled feta. Drizzle with dressing and garnish with mint leaves.