Beetroot RAW spaghetti with dill
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ingredients
pcs small beetroot handful of nuts use what you have at home pcs half a decilitre of maple juice mixed with pure cranberry extract pcs pinch of flaky sea salt pcs black pepper and chopped dill
progress
It’s nice to have a spiralizer at home for making spaghetti, it’s easy to use and you can make the spirals quickly and in different thicknesses. However, you can also get a cheap peeler in the shop that will cut Vegetable Recipes into 5mm noodles, it will just be harder to do sato with round Vegetable Recipes than with flat ones like carrots. Plus spaghetti from a spiralizer is infinitely long and fun if you’re making it from, say, zucchini. For beetroot, it’s a good idea to cut them so they don’t splatter you with their red, aggressive juices when you eat them 🙂
1.
Place the beetroot in a spiralizer and make spaghetti
2.
Once we have the spaghetti cut the rest is a piece of cake 🙂 Add the spices to the mixed maple juice and cranberry juice and bathe the spaghetti in the marinade
3.
Then add the nuts and mix with the dill and place in a bowl. You can pour the maple syrup over it.
