SPIRALIZED BEET SPAGHETTI WITH MISO ROASTED CAULIFLOWER

Spiralizing of vegetables has been made fuss-free and far more appealing with the arrival of the spiralizer. Originating in Japan, this handy and affordable device is becoming a must-have piece of kit in every kitchen that focuses on vegetarian / vegan diet.

If you’re looking to cut back on carbs, get more creative with your fruit & veg and maintain a healthy lifestyle, this gadget could transform how you cook.

Beets are one of many vegetables that were born to be spiralized. Low in calories and fat, yet loaded with vitamins and minerals. In fact, beetroot contains a bit of almost all the vitamins and minerals you need in your daily diet.

Beets are not only a good source of fiber, which is beneficial for digestive health, but they contain a high concentration of nitrates, which lowers blood pressure. This may lead to a reduced risk of heart attack, heart failure and stroke.

Eating beets may also enhance athletic performance by improving oxygen use and time to exhaustion. To maximize effects, beets should be consumed a few hours prior to training.

INGREDIENTS ------------------

serves 2

FOR BEET SPAGHETTI

4 small beetroots, cleaned and peeled

1 large garlic clove, minced

cooking oil

[optional] 4 tbsp garden peas

1 tsp unrefined salt

freshly ground black pepper

sesame seeds, roasted gently in a pan

watercress or fresh parsley to garnish

FOR MISO ROASTED CAULIFLOWER

1/2 small cauliflower, cut into small florets MARINADE:

1 tbsp [any] miso paste 1 tbsp low sodium soy sauce or coconut aminos 1 tbsp rice vinegar 1 tsp lemon juice 1 tsp maple syrup 1 tsp ginger, minced [you can use garlic press] 1 tsp sesame oil 1/2 tsp chilli flakes handful fresh parsley, finely chopped

METHOD ---------------------

1. Preheat oven to 150 - 160°C.
   

2. In a small bowl mix all ingredients to make a miso marinade. Divide cauliflower florets between 2 small oven dishes and rub with marinade using a brush [or fingers] coating every piece.
   

3. Marinate for 15 minutes and then bake for 30 minutes.
   

4. Meanwhile, spiralize the beets on the ‘spaghetti’ blade. Cut the spirals into spaghetti lengths.
   

5. Heat cooking oil in a large frying pan. Add garlic and sauté for 1 minute over a low heat.
   

6. Add beet spaghetti, salt and continue to sauté for approx. 5 minutes or until beet spirals are cooked al dente. Add more salt if needed to get the right balance between sweet & salty taste of the beets.

7. Add garden peas if using.
   

8. Remove cauliflower from the oven. Arrange beet spaghetti in serving bowls, lay roasted cauliflower on top and season with black pepper. Garnish with watercress sprouts or parsley and sprinkle with sesame seeds. Serve and enjoy!

#vegan #vegetarian #pasta #glutenfree #beetroot #lightdinners #allveg