SPICY BEET PASTA
“I made this dish for Natalia’s class (Holiday of Power) and have gotten so many emails about the recipe so I am posting it here. The recipe below is the cleanest and most detox friendly especially if you omit the olive oil. You can also use roasted beets that you cut into cubes, skins on or off.” – Doris Choi
INGREDIENTS
4 medium beets, peeled and cut into small cubes
1 tablespoon extra-virgin olive oil, optional
1/2 medium red onion, finely diced
3 garlic cloves, minced
1 teaspoon crushed red pepper flakes
1 teaspoon thyme leaves
1 lemon, juice and zest
Salt and pepper to taste
2 to 3 zucchini, spiralized or julienned
Handful of torn basil leaves
Handful of mint leaves
METHOD
Lightly steam the beets until al dente (about
5 to 10 minutes in a steamer). Toss the hot beets with
the oil, red onion, garlic, red pepper flakes, and
thyme. Add the lemon juice, and season with salt
and pepper as desired. Let sit and marinate for
at least 5 minutes. Toss the marinated beets with
the zucchini spaghetti and top with the basil, mint, lemon
zest, and nutritional yeast or goat feta.
