I love spiraled vegetable noodles, but I was very hesitant to try these. I never liked beets growing up but knew I needed to incorporate them into my diet simply because they are pink! I know, I know, that sounds like an unusual reason to eat a vegetable but how many vegetables are easily available to you and pink? Not many. The rich color of beets indicates that it is high in antioxidants. It is also high in fiber, vitamin C, and folate. Folate is so important for the production of red blood cells and if you are a woman who is pregnant it is very important to your baby’s development.
Spiraled beet noodles are absolutely my favorite vegetable noodle to cook with because it is the same consistency as spaghetti. Zucchini noodles are delicious, but they can be “watery” in comparison to traditional pasta. Beet noodles are not. Their rich flavor also allows you to skip the pasta sauce saving you calories, added sugar, and additional sodium.
Ingredients:
½ - ¾ lb of Beet Spirals
1 lb of Grass-Fed Organic Ground Beef
2-3 Cups of Organic Spinach (I purchase OrganicGirl produce because it is prewashed and saves time)
Parmesan cheese if desired
To make this dish:
Preheat oven to 375F degrees
Line a baking sheet with tinfoil and evenly distribute beet spirals so they are laying flat
Cover in 1-2 tbsp olive oil and season with basil, oregano, and Italian Seasoning
Bake 20-25 minutes until tinder
While the beets are cooking,
Cook ground beef over medium-high heat in a sauté pan under browned (8-10 minutes). Do not drain
Mix the ground beef, cooked beets, and 2-3 cups of spinach in a mixing bowl
Spinach will wilt from the heat
Top off with parmesan cheese
This will keep for 4-5 days refrigerated and makes 3-4 servings.
Let me know how you like this in the comment section below.
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