Home‎ > ‎Main meals‎ > ‎

Thai-style beetroot noodles (v, r, gf)

A delicious summer lunch for one, which showcases raw beetroot at its best.
Vegan and gluten free; can be raw depending on almond butter / chilli sauce.
Beetroot noodles inspired by Coconut and Berries; other components courtesy of Bite-Sized Thoughts.

Original post (with pictures)

1 large beetroot, peeled
2 tsp almond butter
2 tsp lemon juice
1 tsp chilli sauce (or to taste)
1 tbsp almond milk (or milk of choice - coconut would be lovely too!)
Small handful of almonds
Small handful of fresh basil leaves

1. Spiralize your beetroot into strands, or if you don't have a spiralizer, use a julienne cutter or grater.
2. In a jar or jug, whisk together the almond butter, lemon juice, chilli sauce and almond milk until smooth.
3. Pour the dressing over the noodles and toss or stir through to distribute evenly.
4. Roughly chop the almonds and then scatter over the noodles, along with the basil leaves.