Chef: Katie Mae, PlantzSt.com
Makes: 5 c
Prep Time: 15 min
3 oz yellow onion, sliced thinly (1/2 medium)
1” fresh ginger, peeled and minced
6 oz spiralized beets (1 lg)
2 T lemon juice
2 T apple cider vinegar
2 T water
¼ c diced fresh mint
In a large sauté pan or skillet over medium-high, add onions and cover,
Sauté for a few minutes, stirring occasionally.
In a small bowl, mix lemon juice, apple cider vinegar and water.
Add ginger, beet noodles and sweet potato noodles to the pan.
Pour the lemon marinade over the noodles and turn the heat to medium.
Cover and sauté for 5 min, occasionally giving the noodles a gentle stir so they cook evenly.
After 5 min, or once the noodles are tender to your liking, turn off the heat.
Stir in fresh mint and serve warm or chilled.
I used red beets and orange sweet potatoes in this dish, but feel free to use any varieties you like. The red beet juice gave the sweet potatoes a pink color, which leads to a pretty plate of red, purple and pink noodles.
You can also replace the beets and sweet potato with other starchy vegetables, such as winter squash, yams, rutabagas, turnips, carrots or parsnips.
Katie Mae is a plant-based culinary coach, nutritionist, and the founder of The Culinary Gym. She’s on a mission to empower people to thrive on plants and shine their brightest. She’s all about making the plant-based lifestyle easy, healthy, and delicious, so that it’s joyfully sustainable. Enjoy her website PlantzSt.com.