Friday, August 8, 2014
Raw Balsamic Tahini Beet Noodles
When I saw this recipe on Strength and Sunshine, it was another chance to use my new spiralizer machine again!
I was told that yellow beets are sweeter then the red so that sold me to put those little beauties in the basket.
This is so good and easy. It's a make again and next time I'll try the red beets and see if it makes a difference.
Balsamic Tahini Sauce:
2 tablespoons Balsamic Vinegar
1 tablespoon Tahini ( didn't have so used sesame oil)
1/2 teaspoon Chopped Garlic
1/4 teaspoon Onion Powder
4 Cups Beets- (peeled and spiralized, about 4 cups)
2 Celery Stalks (chopped) ( didn't add)
1 small red onion-sliced into thin strips ( my addition)
1 Cup Arugula ( I didn't have arugula so I used romaine)
1 tablespoon Toasted Sesame seeds (topping)
Wash and dry the beets.
Peel off the skin on beets and place on spiralizer. You want about 4 cups of beet "noodles"
In a small bowl add the balsamic, Tahini*( I subbed sesame oil),garlic and the onion powder and whisk until well combined.
Place the beet "noodles" and the greens and celery in a large bowl and add the dressing, mixing well.
Garnish with sesame seeds.
Serve or can be refrigerated for the next day.
Tahini is made from ground hulled sesame seeds so I thought the sesame would work- I liked it. The recipe calls for tahini so I'm sure it's wonderful with it in it.