Description
Vibrant and nourishing, this Spiralized Beet and Sweet Potato Noodle Salad is definitely a showstopper but is easy to prep!
Ingredients
Units
Scale
- 5 tablespoons extra virgin olive oil, divided
- 1 large beet
- 1 large jewel sweet potato
- 1 cup thinly sliced fennel bulb
- 3 tablespoons balsamic vinegar
- 1 tablespoon lime
- 1 garlic clove, minced
- 1 teaspoon Dijon mustard
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
- Scrub beet and trim off the top. Set aside. Peel the sweet potato using a straight blade vegetable peeler. Use the spiralizer to to spiralize both the beet and sweet potato. Use a kitchen shears to cut the vegetable noodles into manageable lengths.
- Heat 2 tablespoons olive oil in a skillet over medium-high heat. Add the veggie noodles and cook for 5 minutes, using a kitchen tongs to constantly toss the noodles to prevent sticking. Work in batches, if necessary. Transfer cooked noodles to a large bowl and set aside.
- In a large measuring cup, combine balsamic vinegar, lime, minced garlic, mustard, sea salt, black pepper, and remaining 3 tablespoons olive oil. Whisk until emulsified.
- Add the fennel and vinaigrette to the veggie noodles and toss to combine. Serve immediately or store in the fridge for up to a week.