Beets are loaded with good stuff, I mean jam packed with antioxidants and nutrients – it’s just another bonus that you can spiralize this nutrient-dense vegetable!
It tends to bleed a beautiful hue of purple-red on anything you put it with, which in my experience works in my favor!
I’m not scared of beets… Lets get some Spiralized Beet Recipes right now!
What You Can Expect
- Long purple noodles
- Firm consistency, comparable in texture and density to spiralized carrot
- Longer cooking times
- A mess! Wash spiralizer right away to avoid staining.
- Cut off the ends of the beet
- Peel beet (I don’t prefer skin-on, especially if eaten raw)
- Recommended blade: 3mm or 6mm
- Eat raw – Bonus: Spiralized beets is the only way raw beets are edible… in my opinion!
- Bake: Bake at 425 for 5-10 minutes
- Boil: 3-4 minutes (depending on preferred softness)
- Steam: 5-6 minutes (depending on preferred softness)
- Best applications: noodle and rice dishes, salads
- Approx 1 medium beet = 2 cup spiralized raw beets
- Approx 1 large beet = 4 cups beets
- Varies with size of beet
- Store in an air-tight container for up to 5 days
- Mist to retain moisture and avoid drying out
- Can be frozen
- Low-priced grocery store in Toronto: approximately $1 per medium beat
Don’t waste time… Lets Beet up the Beet with Spiralized Beet Recipes