You’ve heard of spiralizing zucchini, but now it’s time to turn beets into noodles! It’s weird to refer to them as “boodles,” so let’s just keep them as beet noodles. We can tell you that they can’t be beet! Well, that’s the first and last pun of this recipe. Anyways, this recipe comes together quickly and is loaded with an array of nutrients. From the vibrant beets to the creamy avocado, this recipe is chock-full of vitamins, minerals, antioxidants, anti-inflammatory properties, and more.
Disclaimer: Beets can stain your hands and most everything, but the color does wash off. This is just for you to be aware during the spiralizing process. Consider grabbing a cutting board you don’t care about, or you can simply bleach it afterwords.
To clarify, the avocado sauce is not runny guacamole. The sauce is creamy, smooth, slightly tangy, and a perfect complement to the earthy flavor of the beetroot noodles. The color combination is also quite beautiful, with the bright green beautifully contrasting the deep, red pigment of the beets. To get the sauce into the perfect, creamy consistency, we recommend that you blend the ingredients in a food processor. You can blend everything in a high-speed blender, but a food processor will whip everything quickly and evenly.
- Prep Time:15m
- Total Time:15m
- Serves: 2 servings
- Category: Full Body Cleanse Approved, Entrees, Raw, Vegan, Vegetarian, Gluten-Free
Ingredients
For the Sauce
- 1 ripe avocado, pitted and peeled
- 1/3 c cilantro
- 1 tbsp. freshly squeezed lemon juice
- 1 tbsp. olive oil
- 1/2 tsp. sea salt
- 1/4 tsp. black pepper
- water, as needed
For the Noodles
- 2 beets, peeled and spiralized
- 1 cucumber, thinly sliced
- 1/4 c parsley, torn
Instructions
For the Sauce
- Add all of the ingredients to a food processor and blend until smooth.
- Wait to add water because you can add it as you go. The more you add, the thinner the sauce will be. You can add it little by little as the sauce is pureeing.
- Taste and adjust seasonings as needed and then set aside.
For the Noodles
- Peel and spiralize the beets and add them to a large mixing bowl.
- Pour the sauce over the beetroot noodles and toss to coat evenly.
- Plate the beetroot noodles and then add thinly sliced cucumbers and parsley on top of them. Enjoy!
