SPIRALIZED BEET NOODLES WITH WHIPPED FETA
by The Wimpy Vegetarian
by The Wimpy Vegetarian
INGREDIENTS
2 large red beets that will produce about 3 - 4 cups spiralized beets
1/4 cup feta cheese
1/4 cup heavy cream
1 teaspoon Gourmet Garden Garlic Stir-in Paste
1/4 teaspoon kosher salt
3 tablespoons extra virgin 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
2 large red beets that will produce about 3 - 4 cups spiralized beets
1/4 cup feta cheese
1/4 cup heavy cream
1 teaspoon Gourmet Garden Garlic Stir-in Paste
1/4 teaspoon kosher salt
3 tablespoons extra virgin 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
INSTRUCTIONS
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.
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.
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