One of the biggest challenges to getting more unprocessed fruits and vegetables in our diets is the preparation time and making them fun and interesting to eat. The spiralizer, a hand-driven appliance favored by gourmet chefs and raw-food enthusiasts, is now getting its moment in the culinary spotlight, giving home cooks a way to slice and dice fresh produce quickly and creatively. People who are interested in raw and gluten-free diets, as well as those trying to maintain their weight or entice kids to eat more veggies, love being able to replace grain-based pastas and other processed foods with wholesome vegetables and fruits.
Beverly Lynn Bennett demonstrates the versatility of various types of spiralizers in her new book Spiralize! This collection of over 30 recipes and shows how easy it is to transform apples, beets, cabbages, carrots, potatoes, zucchini, and more into exciting dishes and eye-popping garnishes that add both pizzazz and flavor. Cuts of various sizes and shapes, from thin spaghetti-like strands to thick noodles, are incorporated into recipes that can be served for breakfasts, lunches, dinners, or snacks. Both cooked and raw dishes are featured, and all the recipes are vegan and gluten-free.
Beet, Carrot, and Orange Salad
This sweet, crisp, and refreshing salad is made with a delightful blend of beet and carrot spaghetti and orange segments tossed in a zesty, ginger-infused vinaigrette.
Yield: 4 servings
Ingredients:
- 1 large red or gold beet, peeled 2 carrots, scrubbed or peeled
- 2 oranges, peeled, seeded, and segmented
- 1/4 cup chopped fresh parsley, lightly packed
- 2 tablespoons cider vinegar
- 1 1/2 tablespoons peeled and grated fresh ginger
- 1 tablespoon olive oil
- 3/4 teaspoon ground cinnamon (optional)
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
Preparation:
- Use a tri-blade spiralizer, vertical spiral slicer, or handheld hourglass spiral slicer to cut the beet and carrots into thin spaghetti strands. Leave the strands intact, or for easier eating, cut with a knife into 2 1/2-inch lengths.
- Transfer the beet and carrots to a large bowl. Add the oranges and parsley and stir until well combined.
- Put the vinegar, ginger, oil, optional cinnamon, salt, and pepper in a small bowl and whisk until well combined. Pour over the beet mixture and toss gently to combine.
Variation: For a heartier salad, add 4 cups of baby spinach or coarsely chopped kale, lightly packed, and toss well to combine.
Recipe and photo from Spiralize! by Beverly Lynn Bennet. ©2015 by Beverly Lynn Bennet. Used by permission from Book Publishing Company.
