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Beet Noodles With Basil

October 29, 2014 by Denise Leave a Comment

 

Beet & Basil Noodles

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!

Spiralizers

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.

 peeler

Beet Noodles

Though my beets look big in this picture they were pretty small. This recipe I made would only be enough for 1 person.

Beet Noodles

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.

Beet & Basil Noodles

 

Beet&BasilNoodles3

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.

Beet & Basil Noodles

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. 😉

Beet & Basil Noodles
Print

Beet Noodles with Basil

Author Denise

Ingredients

  • 2 beets
  • 2 Tablespoon olive oil
  • 1 clove garlic crushed
  • salt & pepper to taste
  • 5 fresh basil leaves chopped
  • grated cheese for garnish

Instructions

  1. Spiralize your beets.
  2. Toss with olive oil, garlic and salt and pepper.
  3. Roast in a 450 degree oven for 10 minutes. (More if you like them softer)
  4. Take out of oven, add chopped basil and mix.
  5. Sprinkle grated cheese on top of you wish.
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Nutritional information for the recipe is provided as a courtesy and is approximate only. You should always do your own calculations if you are concerned about the accuracy of this or any recipe. I use the Lose It app for all of my nutritional information because I have for years.

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