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.
I 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!
Now 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
Balsamic Tahini Sauce:
+ 2 TB Balsamic Vinegar
+ 1 TB Tahini
+ 1/2 Tsp Chopped Garlic
+ 1/4 Tsp Onion Powder
+ 1 Large Beet (peeled and spiralized, about 4 cups)
+ 2 Celery Stalks (chopped)
+ 1 Cup Arugula
+ 1 TB Toasted Sesame seeds (topping)
+ 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 😉
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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