Spiralized Zucchini and Beet Salad with Garlic

• Vegan
• Gluten free

• Produce

  • 1 Beet (approximately 6 oz, small
  • 3 tbsp Cilantro, leaves
  • 3 cloves Garlic
  • 16 oz Zucchini squash

• Condiments

  • 2 tbsp Lime juice, freshly squeezed
  • 1/2 tsp Soy sauce

• Baking & Spices

  • 1/8 tsp Black pepper, ground
  • 1/2 tsp Salt
  • 2 tsp Sesame seeds, white

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin
  • 1 tsp Sesame oil

Found on lightorangebean.com

Description

Ingredients

• 2 tablespoons extra virgin olive oil
• 3 cloves garlic, minced
• 2 teaspoons white sesame seeds
• 16 oz zucchini squash
• 1 small beet (approximately 6 oz)
• ½ teaspoon soy sauce (gluten-free if desired)
• ½ teaspoon salt
• ⅛ teaspoon ground black pepper
• 2 tablespoons lime juice, freshly squeezed
• 1 teaspoon sesame oil
• 3 tablespoons cilantro leaves, finely chopped

Directions

• Heat a skillet over high heat. Add the extra virgin olive oil after the pan is hot and then wait for 15 seconds until the oil is hot. Remove the skillet from heat and then add the minced garlic and sesame seeds. Set aside and let this garlic oil cool to room temperature while preparing the other ingredients.
• Trim the ends off the zucchini squash and beet. Use a vegetable spiralizer to make thick spiral noodles. Place the zucchini noodles and beet noodles in separate bowls. Add the cooled garlic oil into the zucchini noodles and gently toss until the oil is evenly coated on the noodles. You can refrigerate the noodles until they are ready to serve later.
• Before serving, whisk together all the dressing ingredients except cilantro leaves. Gently toss together with the zucchini noodles, beet noodles, and cilantro leaves. Serve immediately.