Raw Beet and Sweet Potato Salad
with Garlic-Lime Vinaigrette

Beet, Sweet Potato, Veggie Noodles, Vinaigrette

Serves 4


  • 1 package Healthier Way Organic Frozen Sweet Potato Veggie Noodles
  • 1 package Healthier Way Organic Frozen Beet Veggie Noodles
  • 4 scallions
  • 1/2 cup pumpkins seeds
  • 1 TBSP coconut oil
  • Garlic Lime Vinaigrette
    – 2 tablespoons red wine vinegar
    – 2 tablespoons fresh lime juice
    – 1-2 tsp garlic and herb seasoning
    – 3 TBSP Basil-Infused Extra Virgin Olive Oil


  1. Toast the pumpkin seeds in the coconut oil in a nonstick skillet
  2. Defrost the beet and sweet potato veggie noodles and bring to room temperature. Pat dry if needed.
  3.  Whisk the vinegar, lime juice, and seasoning together in a small bowl. Slowly drizzle in the oil, whisking constantly until thickened.
  4. Mix the beet and sweet potato noodles together in a large bowl. Then cut the scallion tops on an angle to make long rings. Sprinkle the salad with scallions and pumpkin seeds.
  5. Drizzle with garlic-lime vinaigrette.