Happy New Year! Long noodles are eaten in China and other Asian countries for good luck and a symbol of longevity at the New Year. With the help of the KitchenAid® Spiralizer Attachment, these “noodles” are made of gold beets!
Traditionally grown in the summer and fall months, you can find good quality beets all year round in the United States.
Fresh beets will typically have the greens still attached. Cut off the beet greens if they are still attached. Shred the greens and enjoy as a salad or roughly chop them and sauté with olive oil and garlic as you would any other greens. Beet roots are hardy and will keep in the refrigerator up to 3 weeks.
Most of the beets you’ll find in the supermarket or at a restaurant are the common red beets. However, beets come in a number of varieties including the gold beets shown here and candy cane beets which sport a red and white striped appearance.
An excellent source of folate, beets are naturally fat-free and low in sodium. Compared to red beets, gold beets have a more subtle flavor and won’t stain your hands or discolor your final recipe. Like red beets, gold beets are naturally sweet especially when roasted. But you may not know that beets can also be eaten raw in their naturally sweet and crunchy state.
For this dish, I spiralized raw gold beets into long “noodles” then tossed with a simple vinaigrette. The fresh ginger in the vinaigrette may allay any digestive issues stemming from those holiday indulgences.
Here’s the simple recipe…
Wash and trim the beets. Though the Spiralizer Attachment will remove the peel for you, I like to scrub the beet root well to remove any dirt or debris that could possibly end up in the final dish.
Using my KitchenAid® Stand Mixer fitted with the Spiralizer Attachment and the peeler and fine spiralizing blade, I mounted one gold beet to spiralize. The peeler allows you to easily separate the peel while the beet is being spiralized.
Place a bowl beneath the attachment to collect the spiralized beets. Turn the Stand Mixer to speed 4 and watch the noodles spiral down into the bowl. Guide the peel away from the bowl and discard it.
On the side, whisk together the oil, lemon juice, ginger and your sweetener of choice. I tried both maple syrup and brown sugar with success. Season to taste with salt and pepper.
Toss the beets with the ginger vinaigrette and let them sit for a few minutes to absorb the flavors. Add chopped pecans, fresh green herbs and a little feta or goat cheese if desired.
How would you use gold, red or candy cane beets and your Spiralizer Attachment to create a new recipe? Share your take on this Ginger Gold Beet Noodles recipe with us on Instagram using #MadeWithKitchenAid for a chance to be featured.
Gingery Gold Beet Noodle Salad
Makes 4 servings
2 medium gold beets, washed and trimmed
For ginger vinaigrette
1 tablespoon lemon juice
2 tablespoons olive or pecan oil
1 teaspoon maple syrup or other sweetener
1 teaspoon grated fresh ginger
Salt and pepper to taste
1 tablespoon chopped pecans
2 teaspoons goat cheese (optional*)
Whisk the vinaigrette ingredients. Set aside.
Toss the beet noodles with the vinaigrette. Marinate for a few minutes to allow the flavors to penetrate the beets. Enjoy as is or top with goat cheese, pecans and herbs.
* Skip the goat cheese to keep the salad vegan.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*