Ingredients (organic/biodynamic)
- 3 medium beets, washed with greens removed
- 2 medium carrots, peeled
- 1/3 c. organic green peas, pre-cooked or steamed
- 1 small red onion, chopped (optional)
- ¼ cup of fresh dill, chopped
- Juice of 1 lime
- 1 tsp. Celtic Sea Salt®
- Black pepper
- 1 large zucchini
Instructions:
- Place beets in steamer and cook 30-40 minutes until tender. Remove from heat and let cool.
- Place carrots in steamer (cut in half to fit, as needed). Steam 8-10 minutes until tender and remove from heat.
- Peel the skin from the beets. Placing the cooked beets in a bowl of cold water to peel is a good method to avoid staining your hands. Another option is to wear gloves or use paper towel to peel off the skin.
- Cut the peeled beets and steamed carrots into small cubes, and place in a medium bowl.
- Add peas, lime juice, fresh dill, red onion (if using), Celtic Sea Salt®, and black pepper, and combine well to mix.
- Spiralize zucchini into noodles, using the large blade on a spiralizer. If you don’t have a spiralizer, use a vegetable peeler to peel fettuccine-like strips of the zucchini lengthwise.
- Place a handful of zucchini noodles on a plate, and top with a scoop of beet mixture.
- Enjoy!
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