Beet & Carrot Noodles with Lemon Tahini Sauce

There is certainly nothing like a comforting bowl of noodles, especially with a rich & creamy sauce. But when the weather heats up, I like to lighten up that craving with a bowl of “spiralized” veggie noodles. My typical go-to is the all-mighty green zucchini, but the truth is, you can spiralize just about anything!

Spiralized red beet “noodles.” Beautiful, eh? Last week & we had a bit of a heat wave. Nothing too extreme, but warm enough for me to open the windows, turn on the fans, slip into a summer dress, & crave delicious raw foods. A bowl of raw zucchini pasta with basil pesto sounded divine, except, there wasn’t a zucchini to be found in my kitchen, & as I was enjoying a lazy afternoon, I didn’t feel like making a trip to the market. I saw a bunch of beets in the crisper that had been seriously neglected. As I mentioned, you can spiralize just about anything…so why not beets?

That is exactly what I did, & a few carrots too, but the beet’s deep red juices coated the carrots & turned them more of rich electric pink. Now, I must warn you that this is a messy endeavor. Take off that crisp white blouse, or t-shirt & put on something that you won’t mind getting a little dirty. Once spiralized, the beets begin to expel a lot of juice! Get ready for it to be all over your kitchen, hands, face, etc. Hope that no one walks in unexpectedly & passes out at the sight of all that beet carnage. Rub a bit of juice on your lips & cheeks for some natural makeup, or maybe do some finger painting? Have some fun with it. Oh & when it comes time to eat, make sure you tuck a paper napkin into the collar of your shirt & mind the splatter! I am realizing I might be talking you totally out of this recipe. Sure there is some clean-up involved, & your hands may be pink-stained for the remainder of the day, but it’s all in the name of delicious raw vegan food.

For the sauce, I whipped up my favorite lemon tahini dressing adding a bit less water than usual, as the beets give off a lot of moisture. The veggies quickly absorb the sauce, so it may not look like it’s there, but trust me, it is & your taste buds will know too. Set a bit aside to drizzle over the noodles before serving if more dressing is desired. To round out the flavors & add another pop of beautiful color, I added some fresh lemon zest & fresh basil.

BEET & CARROT NOODLES WITH LEMON TAHINI SAUCE Author: Melissa, Honey Bee Vegan Recipe Type: Salad Cuisine: Raw, Vegan Serves: 4 INGREDIENTS

• 3 medium beets, peeled & spiralized

• 2 small carrots, peeled & spiralized

• ¼ cup extra virgin olive oil

• ¼ cup tahini

• ¼ cup fresh lemon juice

• ¼ – ½ cup water

• 2 Tbsp fresh lemon zest, divided

• ½ tsp sea salt

• 1-2 cloves garlic

• A handful of fresh basil, cut in chiffonade

INSTRUCTIONS

1. Using a spiralizer, make beet & carrot pasta

2. Combine olive oil, tahini, lemon juice, lemon zest, water, salt & garlic in a blender & blend until smooth & creamy

3. Pour desired amount of dressing over beet pasta & garnish with fresh basil & remaining lemon zest. Allow to “marinate” for up to one hour to soften noodles, or eat immediately if you don’t mind a little crunch. Drizzle a bit more dressing over noodles before serving, if desired.

Note: This is also great topped with some vegan "goat" cheese!

And, I know, I know, beets aren’t for everyone. A big plate of dirt noodles might not be your jam. It took me a long time to learn to appreciate that “je ne sails quoi,” that I now gently call “earthiness.” But if you do have a bit of room in your heart for beets, give them a little whirl in the spiralizer. It’s a fun little art project that is surprisingly delightful. Enjoy!