Beet and Carrot Noodle Salad with Peanut Sauce (From The Complete Plant Based Cookbook by America’s Test Kitchen)

I have only ever had raw beets one time before today and someone else prepared them for me. This recipe for beet and carrot noodle salad was my first time spiralizing raw beets. I am just going to say that I made a total mess, but I would definitely spiralize beets again!

This recipe called for just a handful of veggies and a handful of other ingredients to make the peanut sauce. The base of the salad was composed of spiralized beets, carrots, thinly sliced green onion, and cilantro. The peanut sauce was made from peanut butter, tahini, lime juice, soy sauce, agave, fresh ginger, garlic, sesame oil, and water. I garnished the whole thing with sesame seeds and lime wedges. 

This would actually be one occasion where I would suggest swapping out the peanut sauce for something else. I was thinking lemon juice with oil. I think feta would be a great addition with this. I think mint would also add some freshness to this type of dish. Beets have such a great flavor and beautiful color that I was a little sad to see the peanut sauce mask the beets natural flavor. I would make this type of salad again, but I would change the dressing!