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Spiralize raw beets for this stunning Beet Zoodles with Blueberries, Feta and Mint. You’ll be eating the rainbow with this beautiful (and slightly messy-to-make) spring dish!
Hang out with my family at any get-together and you’ll hear some family stories… my mom loves to tell ’em. One such tale involves my disdain for beets as a baby. I was the bestest of babies (obviously) and was non-discerning when it comes to food (duh), but beets? That’s getting spit back at whoever tried to put them in my mouth. And truthfully, through most of my life, my opinion on beets hasn’t changed.
But, beets have had a renaissance, much like our dear friend the Brussels sprout. Turns out, if you pass on the canned version and prepare the darn things properly, they can be… amazing.
So naturally, when it came to a recent family brunch, I decided to surprise my mother with the last thing in the world she’d expect to see on the table – BEETS!
Did you know you can serve beets raw? TOTES – McGOATS! Sliced thinly in a veggie spiralizer and tossed with the fresh flavors of spring, this Beet Zoodles with Blueberries, Feta and Mint will be the star of your table!
⚠️⚠️⚠️Caution: This recipe makes one heckuva mess. Don an apron or wrap yourself in plastic wrap. Bust out your best dish soap. Use a red cutting board. Protect your counters.
And, be sure to grab a bottle or two of Softsoap® Hand Wash Plus Lotion, the only hand wash made with a touch of lotion which leaves hands feeling clean and soft. We’re gonna be doing a lot of hand-washing, and don’t want to dry those lovelies out with a harsh soap! I’m digging the refreshing Aloe Water & Lime scent!
Beet Zoodles with Blueberries, Feta and Mint
Gather your protection gear: plastic cutting boards (use a red one of you have one!) an apron, dish soap, Softsoap Hand Wash Plus Lotion (with a unique non-greasy formula!), and a few old dish towels. Now, it’s time to get messy. First, peel the beets.
Be sure to wash your hands every few minutes, to minimize staining.
Once the beets are peeled, run them through your veggie spiralizer, using the medium-coarse noodle blade. Again, you’ll want to wash your hands after each beet is spiralized… unless you like your hands dyed like an Easter egg.
Lay the beet noodles into a large serving bowl and top with blueberries, feta, lemon zest and mint leaves. In a small bowl, whisk together lemon juice, honey, olive oil, salt and pepper. Drizzle over the salad and serve immediately.