Cook’s notes: I used Mollie Katzen’s recipe for years, as posted on the Global Gourmet, but that site is down (web site can no longer be found). Luckily, I found the link saved to archive.org.
In the meantime, I tried a different version with red pepper flakes from A Farmgirl’s Dabbles. Both recipes are quick and easy, and both yield delicious pickled onions.
The original recipe from Global Gourmet
Cook’s notes: the beets are so good this way, but the dressing — oh my! Delicious.
3 medium beets, scrubbed and trimmed
- Heat oven to 375 degrees F.
- Coat beets lightly with olive oil.
- Wrap beets in aluminum foil, place on a baking sheet, and roast in the oven until cooked through, approximately 45 to 60 minutes.
- Remove from the oven, let cool for 10 minutes, and then peel and dice.
- Drizzle with the balsamic-maple dressing.
3 Tablespoons balsamic vinegar
2 Tablespoons maple syrup
1 Tablespoon red wine vinegar
Salt and ground black pepper to taste
Adapted from Roasted and Pickled Beets Recipe – Allrecipes.com and a beet recipe by Bobby Flay
Cook’s notes: Thank you, Paula Jones, for a lovely sauce recipe! via Lighter Sriracha Dipping Sauce » Call Me PMc. She recommends serving it on turkey burgers or with fries or baked cauliflower or on a salad. It would also go well with raw or roasted veggies. I served it with brown rice and sauteed chicken thigh strips.
- 4 Tablespoons “Just Mayo” light mayonnaise
- 4 tablespoons plain fat-free sour cream or Greek yogurt
- 2 Tablespoons honey
- 1 Tablespoon Sriracha sauce
- 2 teaspoons apple cider vinegar
Whisk all ingredients together until smooth. Use immediately or store in an air-tight container in refrigerator up to one week.
Peeling is optional, but do wash and dry the sweet potatoes. Use your spiralize tool (or KitchenAid attachment or julienne peeler) to spiralize 1 -2 sweet potatoes. Saute the noodles in olive oil, 5-7 minutes, stirring until noodles are tender. Season with salt and pepper to taste.
I combined the cooked noodles with chickpeas (rinsed and drained) and this amazing peanut sauce (below), which is a combination of several recipes found online.
Resources: Dozen of recipes for sweet potato noodles at the inspiralized site.
Stir all ingredients together in a medium-size bowl. Add more Sriracha to taste if desired.
1/3 cup peanut butter without added sugar
1/3 cup water
2 Tablespoons low-sodium soy sauce
2 Tablespoons lime juice
1 teaspoon sugar
1 garlic clove, crushed (1 teaspoon minced garlic)
1/8 teaspoon Sriracha chili sauce
“Squashetti” noodles served with brown rice and teriyaki meatballs
Cook’s notes: Make the vegetable “noodles” with a spiralizer device (I use a KitchenAid attachment) or a julienne peeler. Saute lightly in olive oil for a few minutes until tender. Season to taste with salt and pepper.
You can serve spiralized veggie noodles with any sauce you would put on regular pasta.
The Slender Kitchen site describes 3 ways to make these noodles with different tools. The about Southern Food site has a lovely recipe for these noodles with garlic and parmesan.
Cook’s notes: Zoodles are “zucchini noodles” — thin shavings made either with a special tool or old-fashioned knife work. I used the spiralizer attachment for my KitchenAid, but you can also use a julienne peeler to make these veggie noodles.
This recipe is an amazing combination of spinach and zucchini noodles with butter and a little Parmesan cheese. Absolutely delicious and very fast to make.
Shown here: Leftovers served with a brown rice-quinoa mixture and roasted chicken thighs.
Instructions: Follow the easy steps by Two Peas and Their Pod (link).
Cook’s notes: A simple combination that brings nice flavor to a veggie snack. The Greek yogurt makes a thick dip, and the Balsamic makes it tangy.
Mix together 1/3 cup fat-free Greek yogurt (plain) and 1 Tablespoon balsamic vinegar. Stir well until fully combined. Chill. Serve with baby carrots, cucumber slices, red pepper strips, or other raw veggies.
Source: Adapted from an article on yogurt-based dips.
For a similar dressing with a thinner texture that’s great drizzled on a salad, make Creamy Balsamic Greek Yogurt Vinaigrette: blend 1/4 cup fat-free Greek yogurt (plain), 1/4 cup Balsamic vinegar, 1/8 cup olive oil, 1 Tablespoon Dijon mustard, and 1 Tablespoon honey. Add salt and pepper to taste. It’s too thin to use as a dip, but it’s superb on a salad. I had this dressing recently on a salad with mixed baby greens, shredded cheddar, brown rice, chickpeas, shredded carrots, cucumber slices, cherry tomatoes, and sliced black olives.