Often we find our encounters with this terrifying root vegetable pickled, roasted, juiced, and used as natural food coloring. The color properties of these veggies are no joke. Minimal contact with the actual root is best, if you don’t want your hands to be hues of red and purple for a while. Then again, maybe it’s for your Halloween costume?
If you haven’t seen it just about everywhere, there’s a new food trend of spiralizing veggies to turn them into noodles. Even the produce department at most local grocery stores are offering pre-spiralized zucchini, butternut squash, and sweet potatoes. If you’re brave enough to try spiraling beets at home, you’ll need one of two types of spiralizing equipment. We opted for the KitchenAid Stand Mixer with the Spiralizer attachment. [We haven’t tried out all the features yet, but it promises to core, peel & slice too!] If you’re looking for a more affordable way to see if you like spiralized foods, test drive a manual spiralizer.
For our beet salad, we used the smallest of blades to create finer strands of beet. It’s worth experimenting with all the sizes to find what you like best – you’re preference might change with what you are spiralizing.
Spiked & Spiralized Beet Salad
- 2 Beets, peeled
- 2-3 Carrots, peeled
- 1/4 Jimica, sliced
- 1 Orange, juiced
- 1 Orange, cut into segments
- 1 Tablespoon Blush Balsamic Vinegar
- 1 Teaspoon Bourbon Barrel Aged Maple Syrup
- 2 Tablespoons Extra-Virgin Olive Oil or Coconut Oil
- Salt and Pepper, to taste
- Spiralize beets and carrots.* Don’t even attempt to spiralize the jimica. The fruit is too soft for this type of treatment. Prep jimica and orange segments.
- Combine beets, carrots, jimica, and orange segments in a large bowl.
- In a separate bowl, whisk until well combined the juice of 1 orange, vinegar, barrel aged maple, oil, and salt & pepper. Pour over fruit and veggies. Toss several times.
- Chill for at least 30 minutes prior to enjoying!
- Cut the spiralized vegetables into more manageable pieces for eating.
- Save the beet tops for using in salads, smoothies, and when juicing.
- Swap bourbon barrel aged maple syrup for rum to make this a gluten free dish.