Yesterday I rekindled an all but forgotten love affair with my vegetable spiral slicer. Normally I am not one for acquiring space hogging kitchen gadgetry- but this one is truly worthy of the storage real estate it occupies. It was during last summer’s 100 Day Raw Challenge that I first discovered this tool. It cuts carrots, beets, zucchini, turnips and so on into long noodles (think Grandma’s apple peeler), instantly turning any salad into a fiesta!
Beet ‘Noodle’ Salad
(Serves 2 as a main course, or 4 as a side salad)
1 large beet, peeled and turned into ‘noodles’
1 green onion, finely sliced
1 1/2 c green pea shoots
2 tbsp fresh dill, roughly chopped
1/3 c pumpkin seeds, lightly toasted
2 tbsp extra virgin olive oil
2 tsp balsamic vinegar
salt + pepper to taste
2 tbsp crumbled goat feta
2 fresh chive blossoms, trimmed from stem
In a medium size bowl combine all of the salad ingredients. Add the dressing ingredients. Toss and place on serving platter (or divide between 2 dinner plates). Sprinkle with goat feta and chive blossoms.