Beet Spirals with Spicy Almond Sauce (Vegan Friendly)

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Servings 4

Prep. Time 10 minutes

Cooking Time 10 minutes

    • For the Beets
    • 1 package¬†Harvest Fresh Beet Spirals1/2 yellow pepper, thinly sliced
    • 2 tbsp Olive oil or Coconut oil
    • 1 clove garlic, minced
    • 1 tbsp fresh ginger, minced
    • For the Spicy Almond Sauce
    • 1/3 cup Almond Butter, (or any nut butter you like), room temperature
    • 1 tbsp Tamari or Soy Sauce
    • 1 tbsp Rice Wine Vinegar or Apple Cider Vinegar
    • 1/2 tsp Chili Flakes, (more if you like it really hot)
    • 2 tsp Fresh Lime Juice
    • 1 small cloves Garlic, minced
    • 2 1/2 tsp warm water, (more if needed)
    • 2 tsp Sesame Oil
    • Toppings
    • Cilantro or Parsley, chopped
    • Crushed Almonds or Cashews
    • Thinly sliced Green Onions
    • Lime wedges
    • Recipe by Marla Hertzman of Love Thy Carrot¬†see her blog here
    Start by making the sauce. Mix all ingredients in a small bowl and whisk to combine, set aside.
    In a large pan (big enough to hold the whole package of beet spirals), heat oil over medium high heat and add the garlic and ginger. Then add the full package of beet spiral and cook for about 5 to 7 minutes or until just tender.
    Turn down the heat and add in a good amount of the Spicy Almond Sauce, just enough to coat the noodles. Toss well and heat through.
    Serve in bowls and top with more sauce, cilantro, crushed nuts, green onions and lime wedges.
    Don't forget the chopsticks!
    Cooks Notes
    You can add protein to this dish, tofu or tempeh.
    The sauce can be prepared ahead of time.
    Any leftover sauce keeps well in the fridge.