I think I see a new and healthy (hurray) obsession starting….it’s veggie noodles. Today I spiralized a couple beets and the results were delish! Now I can’t wait to spiralize a turnip tomorrow. And maybe some cabbage after that… and then I could spiralize some carrots for a salad or zucchini for pesto.The possibilities are endless!
I’ll be honest. I’m not sure spiralize is a word but I think you know what I mean by it. I have the spiralizer in the first picture and it’s called the Saladacco Spiral Slicer. I also have a julienne peeler from a Pampered Chef party that I use a lot (the second picture). They both make different shape and thickness of noodles. The Saladacco makes an almost angel hair type of noodle or a fancy curly cue ones while the julienne peeler makes long thicker noodles. Today, I opted for the Saladacco because my beets were small and would not work well with the peeler. I use that more for zucchini and carrots and other long vegetables. The third spiralizer is one that I would like to get next. It’s called the Paderno World Cuisine Spiral Vegetable Slicer. It seems like a lot of people use that one. And lastly the fourth spiralizer is one that my friend Lisa has called the Spiralizer Envy Spiral Slicer and I need to borrow it to see what kind of noodles it makes.
Though my beets look big in this picture they were pretty small. This recipe I made would only be enough for 1 person.
As you can see my noodles are pretty thin. As I mentioned before, the julienne peeler makes a bit thicker noodle but I couldn’t figure out how to do that with a small round beet so I used my machine.
All I did was toss them with a little olive oil, crushed garlic and salt and pepper. I roasted them for 10 minutes and then added some chopped basil. Lastly I sprinkled a little grated cheese on top. It was really very simple and delicious…a great way to add more veggies to your diet.
I can see many possibilities for these beet noodles. For instance, you could eat it cold with some goat cheese and toasted walnuts for a beet salad. You could use some butter and thyme and that would be a nice savory side dish. Different veggies and different seasonings means endless possibilities! I’ll keep you posted. 😉
- 2 beets
- 2 Tablespoon olive oil
- 1 clove garlic crushed
- salt & pepper to taste
- 5 fresh basil leaves, chopped
- grated cheese for garnish
- Spiralize your beets.
- Toss with olive oil, garlic and salt and pepper.
- Roast in a 450 degree oven for 10 minutes. (More if you like them softer)
- Take out of oven, add chopped basil and mix.
- Sprinkle grated cheese on top of you wish.