I was introduced to this yummy dish on Friday by my friend Jocelyn, who does awesome things through her organization SPUR (check SPUR out here). It is simple–just spiralized beets lightly roasted with a quick vinaigrette and some herbs. But, oh, this is so yummy.
Also, my obsession with beets should be rather… obvious.
Beet Noodle Salad (GF, vegan)
- ~6 cups spiralized beets (you can get one on Amazon or buy pre-spiralized at Whole Foods)
- 1T olive oil
- 2T red wine vinegar
- Salt and pepper to taste
- 1/2 cup sliced fresh herbs, such as basil, mint, thyme, dill, cilantro, or tarragon (I like mint or dill)
- Combine beets with olive oil and roast at 425*F for 15 minutes, or until desired consistency (this is going to depend on the beets and your oven)
- While warm, add in vinegar, salt and pepper, and herb. Toss.
Serve warm or cold.