Some days Many days
Almost everyday, I find myself trying to squeeze 72 hours of ‘to-do’ tasks into a 24-hour day. I rise at a civilized time – which is to say around 7:30am – and scramble into some sweats to walk Rika, to ward off any accidents in the house. I get some work done which may or may not involve cooking, head to yoga, and then a light lunch that may or may not include a cappuccino. Around 3pm mild panic starts to hum through my body. By 4pm, I’m hurtling through my list, re-prioritizing, checking off items, and generally being short-tempered with anything and anyone who gets in my way. I have a driving need to feel reasonably productive each day.
My husband can verify this if needed. Some days, after casting a look at my frenetic activity, he astutely hooks a leash around Rika, and tells her he’s talking her for a walk downtown for an hour or two until the storm blows over. His excellent survival instinct is one of the many reasons we celebrated our 10th wedding anniversary last weekend, and look forward to many more.
All this is to say that at 7pm I finally wind down to think about what we’ll actually eat for dinner. I need quick dinner ideas, lots of them, and having a spiralizer on hand is one of my favorites. If you don’t have one yet, you must get one now, and I mean right now. Just click on the image below to purchase the model I have and love (affiliate link). In face I have TWO of them – one for our house outside San Francisco, and the other for our place at the Lake. It reduces so many vegetables into quick cooking noodles that can be tossed with anything you’d put on a traditional pasta, and is a fun way to get your kids to eat more veggies.
I’ve posted a number of spiralized vegetable dishes (see links at the bottom of the post), but this is the first time I’ve spiralized beets. Note: It wasn’t without some lessons I’ll bear in mind next time around. Check out my Cook’s Tips below.
- Don’t try this with chioggia beets. Their texture is much drier when raw, and don’t spiralize well. I tried three different chioggia beets, and my spiralizer jammed up every time.
- I used red beets, which (unsurprisingly) exude staining red juices during the spiralizing. Have a sponge handy to immediately clean off your work surfaces, and don’t forget to rinse the spiralizer right away in the sink.
- Spiralized beets can be eaten raw or cooked. I chose cooked, but it was just a personal preference, and a great way to infuse them with a little tart apple cider vinegar. If you opt for raw, whisk up a vinaigrette of cider vinegar, garlic, olive oil, and seasoning to drizzle over the noodles and whipped feta.
- 2 large red beets that will produce about 3 - 4 cups spiralized beets
- ¼ cup feta cheese (I like sheep feta)
- ¼ cup heavy cream
- 1 teaspoon Gourmet Garden Garlic Stir-in Paste
- ¼ teaspoon kosher salt
- 3 tablespoons extra virgin olive oil
- 2 tablespoons sliced tops of spring onions or scallions
- 2 tablespoons apple cider vinegar
- ½ cup broccoli sprouts (or other sprouts)
- olive oil for drizzling
- salt & pepper
- To spiralize the beets, slice off the tops and bottoms from the beets and peel, using a potato peeler or sharp knife. Place a plate at the end of the spiralizer to catch the noodles. Fit one beet in the spiralizer and twirl away. Repeat with the second beet.
- In a small bowl, vigorously whip together the feta, cream, garlic, and salt.
- Heat the olive oil in a sauté pan over medium heat. Add the spring onions and cook for 2 minutes until slightly softened. Add the vinegar and spiralized beets. Toss to completely coat the beet noodles. Cook, tossing and turning the noodles often, for 10 - 15 minutes until al dente.
- To serve, divide the whipped feta between the plates, top with beet noodles and sprouts. Drizzle with a little olive oil.
- Add salt and pepper to your own tastes.