Tonight I tried a golden heirloom beet in the slicer. Though much denser, and a little harder to twist through, it turned out perfectly, and made the most gorgeous golden angel hair pasta bed for some juicy heirloom tomatoes, fresh basil, and Whole Foods’ famous curried vegan chik’n salad. Ready in 5 minutes.
Yellow Beet Angel Hair
1 small heirloom beet
1 small heirloom tomato
3 or 4 leaves fresh basil
1 Tbsp cold pressed extra virgin olive oil
1 Tbsp apple cider vinegar
1 tsp Himalayan sea salt
a few pieces of Whole Foods’ vegan chick’n curry (made with Gardein)
Slice the beet and marinate it in a splash of olive oil and apple cider vinegar with sea salt. You can massage the “noodles” a bit to help them soften, and if you can do this in advance, the “noodles” will soften nicely over an hour or so on the counter. Otherwise, they’ll be quite crisp and crunchy. Both ways are great.
Place the “noodles” in a bowl and top with tomatoes, fresh basil, and vegan chick’n curry. Sprinkle with fresh ground pepper. Devour.