Strength and Sunshine

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Raw Balsamic Tahini Beet Noodles

by 75 Comments

Too good not to share. Just too good. I made this glorious dish last week and lets just say it was a HUGE hit in the household. Not only did I like it (me and my crazy food tastes), but my mom LOVED it! I combined 2 new-to-me things as one dish and I am so glad I did. They work together like chocolate and peanut butter.

Raw Balsamic Tahini Beet Noodles | Strength and SunshineI present (…drum-roll…) Raw Balsamic TAHINI BEET NOODLES! The tahini and spiralized beet noodles are the new-to-me foods in this is dish. Since I absolutely adore raw beets and I have a lovely spiralizer, I had been wanting to make some beet noodles. I’ve only ever made zucchini noodles before this (and a failed attempt at eggplant noodles which actually lead to this recipe instead). Let me tell you. One large beet makes a boat-load of noodles! Mine made at least 5 or 6 cups! Spiralizing anything always leads to mass amounts of noodles though; you definitely get your produce-bang for your buck!

Raw Balsamic Tahini Beet Noodles | Strength and SunshineNow lets talk tahini. A few weeks ago, I tweeted asking how people like to use tahini besides in hummus. Well, the lovely folks of Soom Foods saw this tweet and started tweeting back and forth with me. They are sorta of local to me and they told me about some events they would be at (but not local enough). So instead, they asked if they could send me a jar to sample if I wanted. Of course I will never turn down free awesome food! I’ve never cooked or used tahini before (I’ve only had it already made in things). But I have had it on my foods to try forever now, just haven’t had the money to splurge on a whole jar (assuming that I might not like it or get much use out of it). By the way, if you don’t know what tahini is, it is just sesame seed paste (sesame seed “nut butter” if you will). Sesame is pretty awesome and I love toasted sesame oil and toasted sesame seeds so tahini would have to be a hit, right? Correct!

The sweetness of the beets combined with the tang and creaminess from the balsamic tahini sauce really was a perfect match. Plus I added in even extra raw crunch with some celery and an extra bitter bite with the arugula. It’s perfect eaten right away, but when my mom and I ate it the next day after it had time to marinate and get super chilled…my o my, it was taste heaven!

Raw Balsamic Tahini Beet Noodles

Raw Balsamic Tahini Beet Noodles | Strength and SunshineIngredients: (serves 2 large portions or 4 smaller sides)

Balsamic Tahini Sauce:

+ 2 TB Balsamic Vinegar

+ 1 TB Tahini

+ 1/2 Tsp Chopped Garlic

+ 1/4 Tsp Onion Powder

The Salad:

+ 1 Large Beet (peeled and spiralized, about 4 cups)

+ 2 Celery Stalks (chopped)

+ 1 Cup Arugula

+ 1 TB Toasted Sesame seeds (topping)

Directions:

+ Spiralized your beet by peeling the outer “skin”, chopping both ends off, and then spiralize it!

+ In a small bowl, mix together the sauce ingredients.

+ In a large bowl, add the beet noodles, celery, and arugula. Then pour in your sauce and toss very well. Sprinkle in the sesame seeds.

+ Eat right away, or be patient and allow it to chill and marinate in the fridge for a few hours or overnight for optimal taste pleasure 😉

Raw Balsamic Tahini Beet Noodles | Strength and Sunshine

I was actually pretty shocked that my mom loved this so much. Since I had way to many noodles, I had put the extra in another container for some other time. But my mom (and I) gobbled this up so quick that I made a smaller batch the next day with the extra 😉

So tell me:

+ What is YOUR favorite use for tahini (besides using it in hummus)?

+ Have you ever made a dish that you were surprised was a huge hit?

*Recipe linking up for the week! WIAW, Allergy Free Wednesdays, #RecipeFridays, #RecipeOfTheWeek, #StrangeButGood, Gluten-Free Wednesdays, Real Food Friday, Gluten-Free Fridays, Tasty Tuesdays, Savoring Saturdays, Healthy Vegan Fridays, #Foodie Friday, Real Food Recipe Roundup, Gluten-Free Tuesdays, Tasty Tuesdays!*

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Comments

    • Rebecca @ Strength and Sunshine says

      March 5, 2015 at 10:18 am

      I would eat beets….and tahini forever! Just more of the world’s greatest foods!

      Reply

  11. Marla says

    August 9, 2014 at 11:11 am

    Hi Rebecca,
    Beet noodles – what a great concept. Love the ingredients in this recipe. Thanks for sharing on Real Food Fridays blog hop. Twitter & pinned.

    Reply

  16. eatsandexercisebyamber says

    August 8, 2014 at 9:38 am

    Oh la la! I have never had RAW beets, just unsalted ones I roast from a can, but you know me, I LOVE VEGGIE NOODLES! so i totes have to try this once I unpack all my kitchen goodies and have settled in 🙂

    Reply

  24. jugglingrealfoodandreallife says

    August 6, 2014 at 2:10 pm

    I am seeing that spiralizer used all over the place. I really need to get one. Your recipe looks so beautiful. The colors are amazing! I make hummus so I always have tahini, but it would be nice to use it for other recipes as well.

    Reply

  28. Pure Grace Farms says

    August 6, 2014 at 10:09 am

    What a beautiful dish of eye candy and your descriptions leave me salivating. I’m ready to jump up and grab my spriralizer this very moment! I didn’t grow beets is the garden this year, but you can bet I will be heading to the farmers market to pick a few up. Thanks for sharing your lovely recipe.
    Blessings,
    Shari

    Reply

  29. AutumnPTW says

    August 6, 2014 at 10:04 am

    Holy YUMM! Killer recipe for the WIN! Cant wait to try beets in my spiralizer…although Im imagining needing a dropcloth and special suit to wear. I tend to be messy! Cant wait to try this one!

    Reply

  31. lydiaf1963 says

    August 6, 2014 at 8:50 am

    That looks amazing! I can totally see beets and tahini working together and since I just happen to have both of these available, this will be made in some form or another. I think you’ve convinced me to make the change to a spiralizer. I love my zucchini noodle maker, but it doesn’t work well for anything else.

    Reply

    • Strength and Sunshine says

      August 6, 2014 at 9:53 am

      Do make it! And yes! A real full spiralizer is so much better than those cheap hand-held ones. They do only work with summer squash and zucchini!
      The real spiralizer is so affordable too! You can get it on Amazon for less than $40, it’s totally worth it!

      Reply

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rebecca

Meet Rebecca

Hey there, welcome to Strength and Sunshine! I’m Rebecca and I’m so glad you’re here! This is your go-to destination for delicious, fun, and (mostly) healthy gluten-free and allergy-free recipes, tips & tricks, advice, as well as celiac and food allergy coaching services!

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