Hi there friends! I spent my wondrous President’s Day off a couple weeks ago scheduling some blog posts, having lunch with an old friend and her new baby, drinking hot tea in my pajamas while roasting a fresh chicken that we raised right here at home.
Life can’t get much better than that right? I even had a slice of cake later to top it all off!
I wanted to pop in and share this because I truly cannot get enough of my new spiralizer: zucchini, beets, yellow squash, cucumbers…ALL of these veggies become infinitely more exciting when spiralized.
My personal favorite , though, is spiralizing slightly cooked beets.
I have used spiralized beets in replacement of pastas in spaghetti with excellent results, but also made some really fresh salads.
I believe you can buy them on Amazon HERE. This particular one has 3 different blades and I love it.
Spiralized Rosemary Beet Salad
Salad, Side Dish
Serve Cold, Serve Hot
This spiralized rosemary beet salad is the perfect winter side dish.
- 3 medium sized organic beets
- 4 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon salt
- 1 tablespoon fresh rosemary-minced finely
- 6oz soft goat cheese (crumbled)
- juice 1/2 lemon
- 3 tablespoons grated onion or shallot
- 1 tablespoon honey
Serve this salad warm or cold!
|Clean beets and boil them for about 15-20 minutes in saucepan covered with water. Drain and peel them while warm with your fingers. Spiralize the beets and place in a salad bowl. |
|Combine the olive oil, balsamic vinegar, lemon juice, salt, rosemary and onion in a saucepan over medium heat and simmer 2 minutes. |
|Drizzle the warm dressing over the spiralized beets and sprinkle with goat cheese. Add salt and pepper to taste. |