I picked up a bunch of jewel-toned beets at the farmers market this weekend. I’d usually roast them for a hearty salad or slice them up for a sandwich, but I got this fancy new kitchen toy and decided to spiralize them raw and make a salad with the beets as the main attraction. Spiralizers are fun: They can turn carrots, beets, squash, potatoes, and even radishes into really long strands that you can twist around your fork like spaghetti. Beet Salad Serves 2 to 4 10 medium to small beets, trimmed and peeled 1/4 cup extra-virgin olive oil 2 tablespoons apple cider vinegar 1 teaspoon Dijon mustard 1 teaspoon maple syrup 1/2 teaspoon salt Pepper 1/3 cup roasted and salted pumpkin seeds 1 tablespoon minced fresh dill Slice the ends off the beets and place it on your spiralizer. Turn the spiralizer and create beet noodles. Place in a …