Spiralizing beets creates a gorgeous pile of raw vegetables—and it's a nice way to use big, end-of-winter vegetables. If you don't have a spiralizer, you can grate the veggies. Any variety of beet works just fine. As an added benefit, you can use the marinating liquid as a speedy salad dressing.
Ingredients
- 1 orange
- 2 tablespoons extra virgin olive oil
- 1 tablespoon white wine vinegar
- sea salt and freshly ground black pepper, to taste
- 1 pound beets (golden, red or candy stripe)
- 1/2 onion, thinly sliced
Instructions
- Zest the orange to equal 1 teaspoon. Juice the orange, and set aside 2 tablespoons. (Reserve remaining juice for another use.) Whisk together juice, oil, vinegar, salt and pepper in a medium bowl.
- Peel and spiralize (or grate) the beets. Add beets and onion to bowl, tossing to combine. Let stand 30 minutes, tossing occasionally.
Servings: 4
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