Some days Many days
Almost everyday, I try to squeeze a full day’s tasks into the last hour of the day. I rise at a civilized time – which is to say around 7:30am – and scramble into sweats to walk our puppy, Paprika.
Next, I fritter my time away. I brainstorm new recipes, play with Paprika, head to yoga, and relax over a late lunch that often includes a cappuccino. Around 3pm mild panic starts to hum through my body as I realize I haven’t accomplished anything beyond ideas. 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.
In other words, I’m a dangerous combination of epic procrastination with a driving need to feel productive each day.
At 7pm, I shift into 8th gear as I scavenge through the refrigerator to figure out dinner. I need quick dinner ideas, and lots of them.
Why Spiralize Your Veggies
Having a spiralizer on hand is my ‘go-to’ solution. 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 fact, I love this gizmo so much, 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. These beet noodles, in fact, sautéed up in just over 10 minutes! Zucchini noodles takes no more than 2 minutes.
I’ve posted a number of spiralized vegetable dishes (see links at the bottom of the post), but never beets. And I will clue you in right now, all beets do not want to spiralize. I created quite a mess, in fact, trying various beets until I figured it out.
Tips for Spiralizing Beets
- 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, creating quite a mess.
- Use red beets, but be prepared for 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 either raw or cooked. I chose cooked, as a personal preference, and infused them with a little apple cider vinegar while they sautéed. 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.
Spiralized Beet Noodles over Whipped Feta
- 2 large red beets that will produce about 3 - 4 cups spiralized beets
- 1/4 cup feta cheese I like sheep feta
- 1/4 cup heavy cream
- 1 teaspoon garlic paste, or minced garlic
- 1/4 teaspoon kosher salt
- 3 tablespoons olive oil
- 2 tablespoons sliced tops of spring onions or scallions
- 2 tablespoons apple cider vinegar
- 1/2 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.
For more spiralized recipes check out these winners!