Forget about about spiralized courgettes,  it’s all about the spiralized beetroot!

BeetNoodleSalad_014

Serves 2

2 good-sized beetroot (beets), peeled and spiralized
olive or coconut oil, melted, for drizzling
2 clementines, peeled and segmented
50g (heaping 1⁄3 cup) pistachios
2 tablespoons honey
2 large handfuls of fresh
spinach
sea salt and freshly ground
black pepper
For the Dressing
1 tablespoon olive oil
1 tablespoon apple cider vinegar
1 teaspoon wholegrain mustard
juice of 1 clementine
juice of 1⁄2 lemon
spiralizer
Preheat the oven to 180°C/350°F/gas 4 and line 2 baking sheets with parchment paper.

Place the beet noodles on one sheet and drizzle with olive or coconut oil. Season with salt and pepper and roast for 15 minutes.

Spread the clementine segments and pistachios over the second sheet and drizzle with the honey. Bake for 5 minutes alongside the beet noodles.

Meanwhile, whisk all the dressing ingredients in a small bowl and put to one side.

Once cooked, remove the baking sheets from the oven and combine the noodles, spinach, clementines and pistachios in a large bowl. Toss with the dressing and enjoy your simple but super-yummy salad!

Shop Julie’s book Eat Real Food here. 

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