Have you tried spiralizing? As the name suggests, spiralizing is a fun way to turn vegetables into spiral ribbons of healthy goodness. With an Inspiralizer® device, you can turn a raw beet (or any other hard fruit or vegetable) into ribbons. In the case of fresh beets, you get ruby ribbons of fresh, nitrate-rich vegetables, perfect for use in slaws, salads and other dishes.
Use spiralized beets and other veggies raw or cooked, for a fun new twist on eating your vegetables. The Inspiralizer turns vegetables into pasta-like ribbons. It’s fun to substitute spiralized vegetables for pasta, for those who are attempting to live a gluten-free lifestyle, or to reduce their intake of simple carbs.
Once you use the Inspiralizer device to produce uniform-diameter, thin ribbons of vegetables, you can serve them raw, or cook briefly. Bake beet ribbons at 425 F for a mere 5-10 minutes, sauté 5-7 minutes, or boil 2-3 minutes.
Raw beets are especially crunchy, with an earthy sweetness. They also provide the most meaningful amounts of dietary nitrates. Dietary nitrates, of course, are converted in the body to nitric oxide (NO), the molecule that helps keep blood pressure levels in check.
Spiralized Beet, Kale and Pomegranate Salad
This is a trendy power bowl, featuring some powerhouse foods, like heart-healthy beets, inflammation-fighting walnuts (a rare vegetable source of the essential nutrients, omega-3 fatty acids), disease-fighting kale, and antioxidant-rich (and delicious) fresh pomegranate arils.
1 large beet, peeled and spiralized with an Inspiralizer® tool
3 Tbsp. extra virgin olive oil
1.5 Tbsp. apple cider vinegar (for a probiotic boost, try raw, unfiltered vinegar)
1 tsp. honey
3-4 C. rinsed, chopped kale; ribs removed
2-3 Tbsp. goat cheese, crumbled
2-3 Tbsp. walnut pieces, lightly toasted
2 Tbsp. fresh pomegranate arils
Preheat oven to 425° F. Line a baking sheet with parchment paper. Arrange ribbons on paper, drizzle with 2 Tbsp. oil, sprinkle with salt and fresh pepper to taste, and roast for 6-8 minutes, depending on your desired degree of softness.
Prepare the kale. To a large salad bowl, add kale. In a measuring cup, mix 1 remaining Tbsp. olive oil, vinegar, honey and salt and pepper. Drizzle over kale and toss thoroughly to soften kale. Remove beets from oven. Allow to cool. Toss kale with beets and top with walnuts, pomegranate, and goat cheese. Serves 2.
Spiralized Beets with Hummus and Arugula
6 C. baby arugula (a.k.a. “salad rocket”) leaves
1/4 C. chopped walnuts, lightly toasted
10 oz. prepared hummus
1 large beet, peeled and spiralized
3 Tbsp. extra virgin olive oil
2 Tbsp. freshly squeezed lemon or lime juice
1/2 tsp. Dijon mustard
salt and pepper
Whisk dressing ingredients in a measuring cup. Do not omit mustard; it enables the oil and citrus juice to emulsify. In a salad bowl, arrange arugula; top with walnuts and toss. Arrange raw beet ribbons on top, and drizzle with dressing (alternatively, you may roast beet ribbons at 425° F for 5-10 minutes, first). On a platter, spread hummus in a thin layer. Top with salad and serve. Serves 4.
If you just can’t get enough beets, try Berkeley Life’s Beetroot Powder, which helps promote Nitric Oxide levels for heart health. Try adding it to your favorite strawberry banana smoothie for an extra boost.