I love root veggies this time of year, especially beets! These are perfect for detoxifying the liver and an excellent source of vitamin B which helps to relieve stress, and let's admit things get a little hectic during the holiday season!
This recipe is incredibly easy and looks like a million bucks. Instant crowd pleaser!
If you don't own a spiralizer (or even if you do) save yourself the headache and grab a pack of pre-spiralized beet spaghetti at your local Whole Foods. This will cut prep big time.
For spices I tossed in mint and red pepper chili flakes because the mint lends to cooling, the aroma is inspiring, and the chili pepper (or anything from the cayenne family) helps to ignite the metabolism. You don't need to add the spicy pepper, or as much, if you aren't into that sort of thing.
Garlic – my best friend - is a little gem that acts as an anti-bacterial and viral fighter...So good for your immune system. Never have a meal without it!
As for the cheese, I found this wonderful lavender goat cheese at Whole Foods. I personally love the lavender aroma because it isn't over powering, but you can do regular goat cheese or skip it all together to make this recipe vegan. Enjoy!!
4 cups spiralized beet spaghetti
1 cup fresh mint leaves
2 tablespoons crushed garlic
¼ cup olive oil
½ tea crushed red pepper
½ cup lavender goat cheese – optional
1) In a frying pan add oil and heat over medium. Add garlic and allow to just “start” to brown, then add chili flakes and remove from heat. Set aside and let it continue to release its flavor - and smell so wonderful...
2) In a large bowl (that you will serve from) add your beet spaghetti, mint leaves, and goat cheese. Toss to combine evenly. Drizzle the warm garlic oil on top. Add salt and pepper to taste.
**Make it Vegan: Leave out the goat cheese