Beet And Carrot Noodle Salad with Sesame Oil

This delicious, punchy salad is a great way to introduce high volume/low carb veggies into your repertoire rounded out by some slippery sweet potato glass noodles for added texture. You can substitute rice or soba noodles here, that will not change the macros much. Beets, much to my surprise, have the same carbohydrate load as carrots, and even though we think of them as a "sugary" root vegetable, they are in fact, not. The salad is very good cold, or can be warmed up in the microwave with a tablespoon of peanut or almond butter for added fat, along with your lean protein of choice. To keep it vegetarian you could add tempeh or tofu.-Sheb

Spiralized Beet and Carrot Noodle Salad
Macros:
16 C | 3 F | 1 P
Makes approximately 8 servings

INGREDIENTS:

  • 1 large or 2 medium beets, peeled (275 grams once peeled)
  • 1 very large carrot, peeled (150 grams once peeled)
  • 1 - 100 gram package of Sweet Potato Glass Noodles (or 2 serving of rice or soba noodles, 110 grams, weighed dry)
  • 20 ml sesame oil
  • 3 Tbsp Fish Sauce (or soy sauce if you do not have fish sauce)
  • The juice of one small lime

 

DIRECTIONS:

  • In a sauce pan bring 8 cups of water to a boil. Cook your noodles, according to package directions, then rinse  well under cold water. Get all the starch off your noodles, especially if you are using soba.
  • Using that stupid spiralizer you bought as an impulse item in the summer of 2016, spiralize the beet and the carrots. You should end up with about 275 grams of beets and 150 grams of carrots. You will need a thick, girth-y carrot for this to work. No spindly tender carrots please. Since the veggies come out of the spiralizer in large curly cues, I usually cut them with a scissors but your can leave yours large if you like it awkward. Add in the cool, rinsed noodles.
  • In a small bowl, combine the sesame oil, fish or soy sauce, and lime juice. Whisk together and pour over the veggie/noodle salad. Toss to combine and coat.
  • Tare a large bowl and weigh your salad. Divide the total weight by 8 to determine 1 serving size.
Meal Prep, RecipesShebnem Incevegetarian, iifym, volumeforthewin