Beet Spirals Recipes

SPIRALIZED BEET SALAD

Steps:

• Place shallot in a small bowl. Add oil, lemon zest, lemon juice, salt and pepper; whisk to combine. Set aside.
• Clean and peel beets. Working with the thin blade, spiralize the beets. Cut the spirals into 3-inch lengths. Place the spiralized beets in a large bowl. Drizzle with the dressing and toss until the salad is well coated.
• Just before serving, add almonds and parsley; toss to coat.

SPIRALIZED ROASTED BEET SALAD WITH QUINCE VINAIGRETTE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and grease with nonstick cooking spray.
• Cut beets into spirals using a spiralizer.
• Place beet spirals in a bowl; add 1/4 teaspoon salt and 1/8 teaspoon black pepper and toss to combine. Spread out on the prepared baking sheet.
• Bake in the preheated oven, stirring halfway, until softened, about 10 minutes. Let cool completely, 5 to 10 minutes.
• Whisk olive oil, quince vinegar, salt, and pepper together in a small bowl to make dressing.
• Divide spring salad mix between 2 plates. Top with cooled beet spirals. Scatter blue cheese, chopped walnuts, and chives over the beets. Drizzle dressing on top.

BEET SPIRALS

Steps:

• Preheat oven to 400°F Line baking sheet with parchment paper.
• Prepare pastry according to package directions. Divide in half. Cover both halves with plastic wrap, let rest in refrigerator.
• FILLING:.
• In a medium size bowl, combine first 5 ingredients. Reserve.
• Roll out each piece of pastry into a rectangle 12x8-inches on a floured surface. Spread half goat cheese filling on each piece of dough. Sprinkle beets over dough. Carefully roll each piece lengthwise. Tuck and seal sides well. Place on prepared baking sheet. Brush top of spirals with beaten egg and sprinkle with coarse salt.
• Bake in preheated oven 40-45 minutes until crust is golden brown. Slice into 3/4 inch.
• DRIZZLE:.
• In a small bowl, combine ingredients for drizzle. Garnish plate or drizzle over spirals.