I love most vegetables, but beets are one that I have kind of a love hate relationship with. I love that they’re sweet, nutritious, and pretty. I hate that they almost always taste like dirt. Despite that, I’ve cooked them in a dozen different ways — roasted, steamed, in a smoothie. I’ve even made ice cream out of them (that was my favorite way to eat them, for real!)
In my quest to find the perfect way to eat beets, I stumbled upon some beet noodles at Whole Foods. Veggie noodles are trendy right now, but I’d never seen beet noodles before, so I picked up some, not sure what I was going to do with them exactly. Unlike zucchini noodles, beets don’t have a neutral, noodle like flavor.
My first thought was a salad, because I haven’t experimented much with raw beets. So first, a dressing. I made up something with Ava Jane’s Kitchen Avocado Oil, fresh ginger, lime juice, and garlic. Then, I looked in my fridge for other things to add — sliced mushrooms, green onions, cilantro, and some shredded chicken for protein. At the end a sprinkle of Citrus Salt and Pepper, and amazing seasoning blend I got in my Ava Jane’s Kitchen spice subscription. It’s perfect for when you want a bit of a zing. Tossed all together, this salad turned out quite nice. It’s a different way to use up those beets, that’s for sure.
If you can’t find beet noodles, but have a spiralizer or julienne peeler, you can make beet noodles yourself, but beware — beets are notoriously messy!
- 1/2 cup Ava Jane’s Kitchen Avocado Oil
- Juice of 2 limes
- 1 teaspoon fresh grated ginger
- 1 clove garlic minced
- 1 teaspoon Ava Jane’s Kitchen Citrus Salt and Pepper Seasoning
- 12 ounces beet noodles
- 1/2 cup sliced mushrooms
- 1 cup cooked and shredded chicken breast
- 2 green onions diced
- 2 tablespoons fresh chopped cilantro
- Put the oil, lime juice, ginger, garlic, and seasoning in a large bowl and whisk until well combined.
- Add the remaining ingredients and toss well. Chill until ready to serve.