How to spiralize beetroot

Introduction

Spiralizing is becoming increasingly popular in many households, especially as a way to make nutritious and tasty meals. Beetroot is one vegetable that can be spiralized easily to create variety of dishes such as salads, sides, and even main courses. With the right tools, spiraling beetroot can be done quickly with little fuss or mess.

In this article, we will explore the basics of how to spiralize beetroots and discuss some tips to ensure your dishes turn out perfectly each time:

Preparing the Beetroot

Preparing the beetroot is one of the most important steps when making beetroot noodles. You will need to clean, peel, and slice the beetroot correctly before you can start spiralizing.

In this section, we’ll go through the process of preparing the beetroot so you can get the best spiralized results:

1. Clean the beetroot.
2. Peel the beetroot.
3. Slice the beetroot.

Selecting the Beetroot

When selecting beetroots, choose those that feel firm with smooth skin and root ends. Avoid wilted, spongy or soft beetroots.

Beetroot is available in a variety of colors – both in the skin and inside. Most common types are red, orange and yellow (golden) varieties.

It is important to peel the beetroot before cooking as the skin may be tougher when cooked with the flesh. Beetroot can be boiled, roasted or steamed using whole or cut pieces of beetroot, depending on how you intend to use it – if cut into slices it may cook faster which makes it easier to season. It can also be eaten raw sliced thinly or grated over salads for a delicious crunchy texture and earthy taste.

As boiled beetroots can retain up to 90% of their nutritional value, retaining them within their skins will not reduce its nutritional values significantly.

Washing and Peeling the Beetroot

Before you begin preparing your beetroots, you will need to wash them. To do this, use running cold water and and scrub with a vegetable brush to remove any dirt and mud.

Once rinsed, the beets should be peeled before eating or cooking. This can be done easily by cutting the top and tail off each beetroot first, then either use a vegetable peeler or your fingers to peel off the skin. Be sure to wear gloves when peeling as it may cause staining.

After washing and peeling, the beetroots can then be chopped as per recipe instructions before cooking or eating raw in salads.

Spiralizing the Beetroot

Spiralizing is an easy and effective way to turn your beetroot into delicious and visually appealing strips. An inexpensive spiralizer can help you transform your beets into long spiral ribbons and is a great way to make beetroot more interesting in recipes. This article will discuss the methods to spiralizing your beetroot, as well as possible variations and recipes. Let’s get started.

Choosing the Right Spiralizer

When it comes to spiralizing the beetroot, choosing the right type of spiralizer is important. Spiralizers come in various types and sizes to suit different needs. The most popular are hand-held or countertop models, with blades that range from fine to coarse.

For smaller vegetables like beets, carrots or potatoes, a hand-held spiralizer may be best as they’re lightweight and easy to store away when not in use. These models usually feature a sharp blade and adjustable settings that allow you to choose the thickness of your noodles. Most will even fold up for convenient storage when not being used.

Countertop models are also great for spiralizing beets as they offer more stability which helps make clean and consistent spirals easier to achieve. A larger model can accomodate bigger vegetables like zucchini or butternut squash so if you plan on using these vegetables often, then a larger model may be worth the extra money. Many countertop models also offer interchangeable blades for different effects – like spiraling thin julienne strips or curlicued swirls – making them incredibly versatile pieces of kitchen equipment.

Spiralizing the Beetroot

Spiralized beetroot is a delicious and attractive way to enjoy the root vegetable. Due to its naturally sweet flavor, bright hue, and crunchy texture it can be incorporated into salads, pizzas, soups and other dishes that require a bit of flair. It’s an excellent source of iron and its antioxidant properties are noted for assisting in lowering blood pressure as well as maintaining overall health.

To get the most out of your vegetable spiralizer, here are some tips for successful spiralizing of beetroots:

• Before spiralizing make sure you thaw any frozen beets overnight in cold water for easier cutting.
• Slice off both ends with a sharp knife before peeling away their skin with a peeler or paring knife.
• Carefully cut the peeled beetroot in half lengthwise to ensure even slices later on when putting through your spiralizer blade.
• If you have a larger one, cut the root into manageable parts; if necessary hold the spooler firmly with one hand while guiding the blade through with the other hand.
• Make sure to adjust your settings correctly depending on how wide or thin you would like your spirals – some machines come equipped with multiple blades while others may require buying additional blades separately (e.g. 1/16 inch or 1/32 inch).
• If using smaller vegetables like turnips or potatoes then using a mandoline slicer could also be beneficial; however keep in mind that this method can sometimes cause uneven cuts due to their small size and shape so use cautiously!
• When done working on spiralizing your vegetables lay them flat on parchment paper and let dry before storing in an airtight container for up to three days until ready for use in recipes!

Cooking the Beetroot

Before you start spiralizing, there are a few things to consider when cooking with beetroots:

• Make sure you give the beetroot a good wash to get rid of any dirt or debris.
• Trim off any tough parts of the beetroot before spiralizing to ensure a smooth spiralizing process.
• Make sure the beetroot is cut into even-sized slices so that the spiral turns out even.

Let’s get into the details of cooking with beetroots.

Roasting the Beetroot

Roasting beetroot is one of the simplest and easiest ways to enjoy their fresh, earthy flavour. To roast the beetroot, preheat the oven to 200°C/400°F/Gas Mark 6 and prepare an oven tray with baking paper. Scrub the beetroot clean and then trim off any inedible parts such as leaves and any parts that have begun to rot. Cut off any damaged spots on the skin then, using a spiralizer – or, if you do not have one available, a grater or shredder – spiralize the beetroot into fine strips or shreds.

Lay out those strips of beetroot onto your prepared oven tray and spread them evenly around the edges so that they cook evenly without too much direct heat on one spot each. Drizzle olive oil over them (optional) before seasoning them with salt and pepper to taste; ground nutmeg can also be added for additional flavour.

Roast for about 15-20 minutes in your preheated oven until edges are crispy and golden brown or when a fork pierces through easily when inserted into a larger piece of spiralized beetroot. Serve straight away as part of a light lunch dish, alongside other roasted vegetables, or even by itself as part of an appetizer dish. Enjoy!

Boiling the Beetroot

Boiling is one of the simplest and most common ways to cook beetroot. It’s also one of the healthiest, as it preserves the beetroot’s vital nutrients. To start, rinse off your peeled and spiralized beetroot under cold running water. Then, place it into a pot of boiling water and leave it to simmer for 8-10 minutes. You can add some salt or olive oil to season, if desired. When done, drain off the boiling water in a colander and enjoy!

To add further flavor, you can boil beetroot slices with aromatics such as sliced onions or garlic cloves. You could also consider adding some bay leaves or squeezed lemon juice to the boiling water. Once cooked, you can also try smashing up the cooked slices and using them in salads or adding them into sauces or pastas dishes for an extra boost of flavor and nutrition:

• Sliced onions or garlic cloves
• Bay leaves
• Squeezed lemon juice

Stir-Frying the Beetroot

Stir-frying is a great way to quickly prepare sliced and spiralized beetroot. Begin by adding one tablespoon of avocado oil or extra-virgin olive oil to a large skillet over medium heat. When the oil begins to shimmer, add the beetroot noodles and cook while stirring occasionally until they are fork-tender and just beginning to golden at the edges.

Sprinkle half teaspoon of sea salt flakes over the noodles and continue stirring until everything is well combined. If you prefer more flavor, feel free to add other spices like garam masala or cumin at this point as well. Serve hot with freshly ground black pepper for additional flavor and crunch. Enjoy!

Serving the Beetroot

Spiralizing beetroot can be a great way to add some fun to your dishes and experiment with healthy and flavoursome ingredients. Beetroot can be spiralized using a variety of tools, or even with just a knife. This article will explore the best methods of spiralizing beetroot, as well as different presentation options when serving it.

Here are some of the best methods of spiralizing beetroot:

• Using a spiralizer
• Using a mandoline slicer
• Using a julienne peeler
• Using a knife

And here are some presentation options for serving spiralized beetroot:

• As a salad
• As a side dish
• As a topping
• As a garnish

Salads

Beetroot can be spiralized and make an excellent addition to salads. Beetroot noodles, also known as ribbons, offer a delicious and nutritious salad topping – combining the sweetness of beetroot with the crunch of vegetables.

To create beetroot noodles, start by selecting young beets with intact peels. Wash and peel the beetroot before spiralizing it using a handheld or electric vegetable spiralizer. It is important to use a vegetable brush to get into any nooks or crevices while rinsing the raw beet root thoroughly to remove any dirt before eating.

Once spiralized, cook the beet root noodles either briefly in boiling water to soften them slightly, or without cooking them over cold salads for extra crunchiness. Finish off your making with seasonings such as salt and pepper as desired, and perhaps consider lots of healthy leafy greens! Alternatively, you can roast your spiraled beets in the oven on medium heat for about 10 minutes for a lightly cooked texture similar to al dente pasta – it is especially delicious when roasted in olive oil olive oil or butter.

These colorful spiralized noodles can also double up as a decorative element on dishes – from fresh summer salads dressed with vinaigrettes and creamy dressings to cheesy baked dishes accompanied by aromatic herbs. Get creative with your spirals; experiment by pairing it up with a variety of flavors and textures!

Soups

Soups are a great way to enjoy all the nutrition that beetroots have to offer. To use them in soups, you first need to spiralize them, which is an easy process that takes only a few minutes. Once they’re ready, you can add them to any recipe you can imagine.

Using beetroot cubes or slices in a soup will give it a wonderful, earthy flavor and are perfect for vegetarian dishes. If you’re looking for a nutritious garnish, try making thin ribbons of beetroot with your Vegetable Slicer and adding them to the top of creamy soups. The colors will be sure to impress your dinner guests!

You can also experiment with spiralized beetroot noodles for crêpes, stuffed shells and even zoodle dishes. Whichever way you choose to serve your beetroots, they’re sure to be nutritious and delicious!

Pasta Dishes

Pasta dishes are a great way to utilize beetroot noodles in your cooking. This versatile vegetable can be used to create an array of classic Italian dishes such as tomato-based and cream sauces, pesto, and more.

For the base of your sauce, simply heat some olive oil over medium heat in a skillet. To the hot oil add your favorite Italian herbs such as oregano, basil, and parsley. You can also add minced garlic for extra flavor or diced onions for added texture. Then add diced tomatoes or crushed (canned) tomatoes and simmer until thickened. You can adjust the consistency by adding some vegetable stock if needed.

When you’ve achieved the desired thickness of your sauce, simply toss in the spiralized beetroot noodles and simmer until just cooked through (about 10 minutes). If you’re adding other vegetables such as mushrooms, zucchini, or squash add them at this time as well so they cook evenly with your spiraled beetroot noodles. Once done you can serve over cooked pasta for a nice plate of delicious pasta primavera!

Conclusion

Spiralizing your own beetroot is a fantastic way to add some spiralized goodness to your meals. Whether you’re craving a unique salad or looking for a twist on traditional cooked dishes, beetroot is a great choice. With the right equipment and know-how, it can be done in no time at all.

When spiralizing beets, remember that they should always be peeled first and blanched if necessary to avoid discoloration or off flavors. Using sharp tools while spiralizing will help ensure even slices. Different blades can produce different shapes – such as ribbon noodles, spirals, and corkscrews – which can make meal prep more fun and interesting.

More than anything else, spiralizing beets is easy with practice. Experiment with different shapes and styles of beetroots for an exciting twist on your favorite meals. Enjoy!