Beet Pasta Bowl

Pasta is one of the great joys in life. So when I heard beets were being used as a substitute all I could utter was “Blekghhh!!” Then I tried it, and was glad. You will be too!

The first trick to using raw veggies as pasta is to use a tool called a spiralizer, or a Vegetti.

The second trick is not to cook them, or salt them, in advance. If you do, they will turn into a limp, soggy pile, kind of like overcooked pasta! Instead,if you want the pasta to be warm, mix the hot sauce into them just before serving.

Zucchini is the most common vegetable used for making pasta, but you can also try carrots or parsnips. Celery root works very well too.

beet pasta prep 300

If you are using one of the smaller, Vegetti style spiralizers, I recommend using a salad fork as a handle, rather than trying to hold it in your hand.

Just impale one end of the veggie you with the fork to keep it stable while you put the other end in the opening and twist the tool.

You may also need to trim down some of the bigger roots so they will fit.

This is a nutrient-rich dish, with lots of flavor, fiber, healthy fats, and protein. A great hormone balancer.

Beets are also a nitrate rich vegetable which means they help oxygenate the blood. This can help you to exercise better, or just breath better walking up the stairs! It can also help lower blood pressure.

Beet Pasta Bowl – serves 2

2-3 cups spiralized beets = 3-4 medium sized beets – peeled if the skin is tough
3/4 cup cooked garbanzos (1/2 can) or other bean
1/2 cup raw walnut halves
1 T capers
3 cloves garlic – crushed
2 T Extra Virgin Olive Oil, plus some
1/2 tsp mixed Italian Herbs or Herbs de Provence
white pepper
1-2 tp balsamic vinegar – start with one, add more as needed
sea salt to taste – this means add only enough salt to bring out the flavors, stop before it tastes salty
2 big handfuls mesclun mix or other salad greens

  • make the beet pasta, add a splash of EVO and set aside
  • heat up a frying pan on a low flame, add the olive oil, and everything except the, balsamic, salad mix and beets
  • sautée until garlic is cooked and beans are heated through
  • add balsamic vinegar and stir until it is mostly soaked up, taste and add more if necessary
  • place salad in two bowls
  • toss the beets with the garbanzo mixture and place on top of the salad

Eat and Enjoy!