I have been wanting to share this recipe for a while but can never get any decent pictures. Believe me, I will do a revamp of these photos sooner or later. Somehow Russian Beet Noodle Salad never have justice in photos. Why is that? Do beets not photograph well when turned into beautiful, succulent veggie noodles that are baked so their juices can just totally envelop my taste buds?! I guess not. Either way, I am attempting to get better at food photography, hence the great pictures lately. Smile.
These days I really have been pushing my all time limits to hit my goals: pushing for that extra few minutes running, going out and taking a jog even when I already did, keeping REAL active, and cooking absolutely delicious meals for all you crazy cool people reading! I will be leaving on another cruise on Sunday but fret not I have set up all my posts this week (including this one) as a scheduled post from ahead of time. I know all my posts will be going up daily so don't forget to stop by and see what I made for each day of the week while I'm away.
This treat is one my aunt makes without the noodles but still using the baked beet. All the flavors come together so nicely when you've baked your beets in garlic and olive oil. When you do that with spiralized beet noodles, the flavor ridiculously multiplies! Pair this baby with some veggies and a quick sauce: boom! You can serve this with almost anything.
Russian Beet Noodle Salad is my absolute obsession. I crave this constantly and know that one day when I am pregnant I will need Marylex to make it for me when I can't move. Taking this salad to a party, get together, or bbq is my super favorite because many people have no idea how you made the beets into noodles and have a ton of questions. It's an instant conversation starter. Most people have never had this salad, or even beets for that matter, and this salad can be a game changer for them like it was for me many moons ago. Call it an icebreaker and chow it down!
Russian Beet Noodle Salad
A family tradition, a party favorite, a total obsession: Russian Beet Noodle Salad. Vegan and filling dish perfect for any occasion or any audience.
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Preheat the oven to 350° F.
Put on gloves; this will be messy. Place a cookie sheet drizzled in olive oil next to the spiralizer end so the noodles will fall right onto it without causing a murder scene look to your kitchen counter. Spiralize beet. Cut into smaller noodles with scissors. Drizzle in a bit more olive oil. Sprinkle garlic on top. Bake for 10 minutes.
In a small pot, boil broth. When bubbling, add peas and carrots. Boil for 10 minutes. Drain and set aside.
Remove beet noodles from oven. Allow to cool for about 5-7 minutes.
In a large bowl, mix together noodles and veggies. When well combined, add mayo. Mix until fully covered. Refrigerate for an hour.
Remove from fridge. Serve.