For a time it looked like my spiralizer was doomed to be one of those appliances that enjoys the same half-life as a one-hit wonder, and then lurks in the back of valuable kitchen cupboard space unnoticed and unloved. I tried enough variations on zucchini noodle recipes to decide they are OK-ish for salads, but a lousy substitute for noodles, especially compared with roasted spaghetti squash. And really, I'd just rather give up on any pasta recipe if zoodles are my only carbless choice.
But then I ran across this recipe and my spiralizer is enjoying a comeback.
You don't have to have a spiralizer to enjoy this recipe; spiralized beets are available in some grocery stores, or you can simply grate or julienne the beets. Or maybe haul out that Salad Shooter ... Yes, of course I still have mine. It's next to the grinder attachment for my grandmother's 1951 Kitchen Aid mixer I still use. Marie Kondo has never been near my kitchen.
Spiralized beet salad with balsamic honey dressing
From Inspiralized.com
Ingredients
2 large beets (a mix of colors is pretty, but not necessary)
2 tablespoons olive oil, plus more for drizzling
1 tablespoon balsamic vinegar
½ teaspoon Dijon mustard
2 teaspoons honey
2 tablespoons minced chives
Method
Preheat oven to 450 degrees. Line a baking sheet with
parchment paper.
Wash beets. Trim off ends and peel. Spiralize, or grate with
a large-hole grater.
Spread beet noodles on parchment. Drizzle with some olive
oil. Sprinkle with salt and pepper. Roast for 10 minutes or until just tender.
Let cool to room temperature.
Mix 2 tablespoons olive oil, balsamic vinegar, mustard and
honey. Mix in most of chives. Season to taste with salt and pepper. Toss with roasted beets. Sprinkle with remaining
chives and refrigerate until ready to serve.
Rating: Really pretty nice flavor-wise, and very colorful. This works well either as a side salad or as a component of a salad/brain bowl.
Mind you, one hit is better than none. Just ask any surviving member of Shocking Blue.
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