If you buy one kitchen gadget this year, please make it a spiralizer! This one in particular is my favorite and I’m telling you that it’s a totally game changer when it comes to clean eating. Trick the mind into thinking you are eating noodles – genius! I went a little nuts when I first got my spiralizer last year, turning every vegetable I could find into fresh “noodles” within minutes. I still remember my very first bite of “zoodles”(zucchini noodles) and was instantly amazed! It’s crazy how shape and consistency of a vegetable can totally transform it’s flavor.
Zucchini is probably the most popular thing to spiralize and probably the best thing to start out with, however I realized pretty quickly that the possibilities are endless when it comes to spiralized vegetables. Carrots, sweet potatoes, cucumbers, turnips, and the most colorful of them all BEETS!
Beets were always hit or miss for me in the past, but these days I will be all over a beet. Besides the fact that I have to wash my hands a hundred times when working with them, they rock.
You can makes lots of noodles that don’t need to be cooked (carrots, cucumbers, apples, etc), however when it comes to root vegetables like beets I like to cook them first before serving. There are many options when it comes to cooking beet noodles, however I am lazy and hate dishes so baking them on baking sheet covered with parchment paper is what works best for me.
No bowls, pots or pans. You can use the same surface to bake, assemble and serve your noodles….then just toss out the parchment paper – no messy clean up! Arugula and tahini sauce work wonders on this dish. The combo of these two ingredients transform simple beets noodles into a fancy noodle salad.
I use Trader Joe’s tahini sauce because it already comes pre-made with all the good things in it like garlic and lemon. It’s a little thick and almost hummus like in consistency so I add a few drops of water to thin it out and make it more into a sauce/dressing.
- 2 large peeled beets
- 2 cups baby arugula
- 2 Tbs Trader Joes Tahini Sauce
- Olive oil for roasting
- salt and pepper to taste
- Spiralize beets into medium sized noodles
- Place parchment paper on a baking sheet and spread beet noodles evenly on paper.
- Drizzle a little bit of olive oil over the noodles. I like to use an olive oil spray for more even distribution.
- Sprinkle with a little salt and pepper
- Roast noodles at 350 for 10 to 15 minutes or to your desired preference. I like mine a little crunchy.
- Once cooked, remove noodles and let cool.
- Thin out the tahini sauce by adding few drops of water to it. This will give it a dressing like consistency.
- Once noodles are cool toss with arugula, drizzle with tahini sauce, mix and serve.