Beets used to be one of my worst enemies. Have you ever had a food enemy? That food you cannot even think about eating because it freaks you out but you've never even eaten it or merely attempted at tasting it before? This used to be one of them. It's not like my pure hate for pickles. Everything about the flavor, smell, look, and feel of them is sickening to me! I am told that when I was a baby my mom would feed them to me right out of the jar because I loved them. How does someone start hating something they loved like that?
Either way, I hate pickles but that wasn't the type of enemy beetroot was to me. It was intriguing. The color was pretty. The nutritional benefits are stunning and the flavor is said to be insane. Regardless, for years, I hated it. The thought of it made me cringe. Once I started juicing a couple years ago, I began incorporating beets as well and slowly started spiralizing them, too. This is one of my favorite ways to enjoy beets during any time of the year and this recipe right here just hit the spot.
Today, Marylex and I went kayaking at Lake Bryan in Lake Buena Vista. What an amazing time we had at Buena Vista Watersports! We are celebrating 5 years. 5 years. 5 years. 5 years! The wooden anniversary. This is it. We have been celebrating for days now but we cannot celebrate enough without including at least one or two kayak rides.
We both absolutely love the water. I kind of hate the ocean. She doesn't. I do. Lakes, pools, rivers, anything else, I am on it like a girl in a kayak! Kayaking is my favorite type of water sport. Or, any sport really. I love paddling in the middle of water that kind of spooks me inside. At the end of the day, I challenged my arms, my core, my legs, my body everywhere and, simply put, my mind. Kayaking puts me at ease and there is nothing like rowing side by side enjoying God's nature, beauty, and blessings of this life together on our anniversary than this.
After our successful kayak adventure, we came home and had this delicious dish of Lemon Dill Beet Noodles. I made a sauce with the garlic and olive oil the beet noodles roasted in the oven with, fresh lemon juice, dill, crumbled gorgonzola cheese, raw walnuts, and some chives. This was a killer meal after a killer kayak workout today in City Beautiful. Cheers to the sweetest wooden anniversary with my wife!
Lemon Dill Beet Noodles
A simple dish to get all your colors in one go! Lemon Dill Beet Noodles come through in this creamy pasta to fill your appetite.
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
1 beet, spiralized
¼ cup olive oil, divided
2 lemons, juiced
Handful of chives, chopped
¼ cup goat cheese, crumbled
¼ cup walnuts
1 tsp dried dill
Preheat oven to 400° F.
Put on gloves. Spiralize beet.
Drizzle half of olive oil on baking sheet. Place beet noodles. Cover with remaining olive oil. Bake for 15 minutes, or until tender.
Juice lemons. Chop chives. Crumble goat cheese.
Remove beet noodles from the oven. Using scissors, cut noodles into smaller pieces.
In a large bowl, toss beet noodles with lemon juice and toppings.