A punchy pasta with a sweet slant.
Part 1:
1 cup red beet, peeled and spiral sliced
1 tablespoon raw orange blossom honey
1/8 level teaspoon fresh ginger root, peeled and finely grated
pinch of Celtic sea salt (fine grind)
Place the raw honey, grated ginger and Celtic sea salt into a medium bowl and thoroughly mix everything together. Then add the spiral-sliced red beet and gently toss and coat well with the mixture. Allow the beet to marinate for two or more hours, tossing again periodically to ensure that it remains completely coated with the mixture.
Part 2:
1/2 cup zucchini, (ends removed) peeled and spiral sliced
1/2 teaspoon first cold pressed, extra virgin olive oil
pinch of Celtic sea salt (fine grind)
Place the olive oil, Celtic sea salt and spiral-sliced zucchini into a medium bowl and thoroughly mix everything together, making sure to coat the zucchini well with the salt and olive oil. Allow the zucchini to marinate for two or more hours, tossing periodically to ensure that it remains completely coated with the salt and olive oil. The zucchini will release a lot of its liquid while it marinates. No worries. That is completely normal.
Plating:
Drain the marinated zucchini noodles and divide them into two equal portions. Using a fork, loosely twirl the first portion of zucchini noodles like you would long noodles of spaghetti, and then arrange them in the center of a small serving plate. Slightly spread the zucchini noodles outward to form a sort of nest. Do the exact same thing with the second portion.
Drain the marinated red beet noodles and divide them into two equal portions. Using a fork, twirl the first portion of red beet noodles the same way you did with the zucchini noodles, except wrap them tightly instead of loosely. Carefully place the twirled red beet noodles into the middle of the zucchini nest, keeping them taut. Do the exact same thing with the second portion.
Garnish:
2 very small red beet leaves (optional)
1 tablespoon raw pine nuts
Garnish each plate with one small red beet leaf and a sprinkling of pine nuts.
A few tips…
The listed ingredients amount to two comfortable servings. Double or triple the recipe as needed. Red beets are very rich in flavor, so a small amount can be pretty satisfying. This recipe is perfect as an appetizer or a light snack.
One cup is equal to about one medium red beet.
As the red beet noodles marinate, they will darken quite a bit and become pliable. And the longer they marinate, the more complex the overall flavor will be. The orange blossom honey lends a wonderfully delicate citrus taste while the freshly grated ginger root add brightness and warmth.
If you are unable to find raw orange blossom honey, you can substitute with one tablespoon of raw tupelo honey mixed with one tablespoon of fresh-squeezed orange juice. Tupelo honey has mild but distinctive floral note that pairs nicely with the orange juice. This alternative combination results in a flavor similar to that of raw orange blossom honey.
Beets are often sold with their greens still attached. Beet greens are a great source of folate and can be prepared in numerous ways. The younger the leaves are, the milder their flavor will be. Small and medium beets are much more tender and palatable than larger ones which are more fibrous and woody.
Half a cup is equal to about one small zucchini.
The olive oil used in the zucchini marinade helps to create a flexible pasta noodle. As the oil permeates the zucchini, it becomes easy to bend without breaking. The olive oil also enhances the taste of the zucchini. The 1/2 teaspoon amount is enough, really. [wink]
The sweet and buttery flavor of raw pine nuts complements the red beet and zucchini perfectly. I wouldn’t recommend using any other seed or nut.
Enjoy!
