Zucchini isn’t the only veggie that makes a great noodle. Colorful alternatives like sweet potatoes, butternut squash, carrots and beets are also super easy to turn into “spaghetti.” I love to use this spiralizer that fits my Kitchen Aid Mixer because it can handle hard foods like beets and butternut squash without any trouble. I’ve also seen beet noodles in the refrigerator case at my grocery store so no spiralizer is required!
Warning: this should only be attempted by a true beet lover! If you are on the fence about them, mix the spiralized beets with some zucchini noodles to make it less “beety” (is that a word?).
Also, feel free to switch up the herbs to whatever you like best. I’ve made this with tarragon and it was amazing.
Ingredients
- 1 cup raw cashews
- 1 tablespoon olive oil
- 2 cloves garlic, minced (about 2 tsp.)
- 1/4 cup chopped fresh flat-leaf parsley, plus more for garnish
- 2 tablespoons sliced fresh basil leaves
- 1 tablespoon fresh oregano
- 2 teaspoons fresh lemon juice
- Sea salt and freshly ground black pepper
- 2 tablespoons avocado oil
- 1 lb of beet noodles
Place cashews in a bowl; cover with cool water by 1 inch. Cover bowl; refrigerate for at least 4 hours. Drain and rinse cashews. Place in a high-speed blender.
Place olive oil and garlic in a small unheated skillet. Turn heat to medium-low; cook, undisturbed, until garlic begins to sizzle. Let sizzle for 30 seconds, then transfer to blender. Add parsley, basil, oregano, lemon juice, 1/4 tsp. each salt and pepper, and 1 cup boiling water; blend until smooth (add more water if needed to reach desired consistency). Taste and season with additional salt and pepper, if desired.
Toss beet noodles with avocado oil and season lightly with salt, roast in a 375 degree oven until they are tender and a little crispy on the edges. Divide among 4 bowls, top each with 1/4 cup sauce, sprinkle with pepper and parsley, and serve. (Cover and refrigerate leftover sauce for up to 3 days.)
