Recipe Directions
1. “Pasta-cize” the beets in your favorite spiral slicer.
2. Thinly slice mushrooms. Dice tomato (remove seeds and jelly).
3. Chiffonade the spinach (stack the leaves, roll lengthwise, and cut into thin strips). Toss together in bowl.
4. I use the blender to whirl together the ginger, garlic, oil, lime juice, agave, and red pepper, but it can be mixed by hand if the ginger and garlic is finely diced.
5. Coat everything in the sauce and let stand for 20-30 minutes.
Suasoria's Thoughts
By Suasoria This is a beautiful dish with golden beets, which are more mild, but could easily be done with red beets.
With red beets, I think I would use apple cider vinegar, instead of lime juice, and perhaps green cabbage, instead of spinach.
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Comments
Top voted
Suasoria
Aug 10, 2010
The whole thing.
writeeternity
Aug 01, 2010
This looks really good and nutritious. Do you put the whole beet on the spiralizer or do you cut it into smaller pieces?
pianissima
Jun 20, 2010
wow! fabulous. i love the beet pasta idea. will try!
All
Satchy
Oct 20, 2010
Very tasty, really enjoyed it. I even threw in some mango.
Suasoria
Aug 10, 2010
The whole thing.
writeeternity
Aug 01, 2010
This looks really good and nutritious. Do you put the whole beet on the spiralizer or do you cut it into smaller pieces?
pianissima
Jun 20, 2010
wow! fabulous. i love the beet pasta idea. will try!
waterbaby12347
Jun 20, 2010
This dish looks and sounds absolutely delicious!!! Can't wait to make and enjoy it!!! Thanks for sharing!!!
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