WHY THIS RECIPE WORKS With their dense texture, beets are an excellent candidate for spiralizing into vegetable “noodles.” Adding carrots made this salad even more visually stunning. The noodles’ crisp-tender texture was a perfect foil for the creamy, nutty, sweet-and-savory dressing. Tasters loved the contrast of flavors and textures. For the best noodles, use beets at least 1½ inches in diameter and carrots at least ¾ inch across at the thinnest end and 1½ inches across at the thickest end. We prefer to spiralize our own vegetables, but you can substitute store-bought spiralized raw beets and carrots, though they tend to be drier and less flavorful. You can use smooth or chunky almond or peanut butter in this recipe.

Serves 6

TOTAL TIME: 25 minutes

INGREDIENTS

• FOR DRESSIING:
• ¼ cup almond or peanut butter
• 3 tablespoons tahini
• 3 tablespoons lime juice (2 limes)
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 1 tablespoon grated fresh ginger
• 2 garlic cloves, minced
• ½ teaspoon toasted sesame oil
• ½ cup hot water

• FOR NOODLES:
• 1 pound beets, trimmed and peeled
• 1 pound carrots, peeled
• 5 scallions, sliced thin on bias
• ¼ cup fresh cilantro leaves
• 1 tablespoon sesame seeds, toasted
• Lime wedges

INSTRUCTIONS

• FOR DRESSING:

1. Whisk almond butter, tahini, lime juice, soy sauce, honey, ginger, garlic, and oil together in a large bowl until well combined.
2. While whisking constantly, add hot water, 1 tablespoon at a time, until the dressing has the consistency of heavy cream (you may not need all of the water).
3. Set the dressing aside.

• FOR NOODLES

1. Using a spiralizer, cut the beets and carrots into ⅛-inch-thick noodles.
2. Cut the beet and carrot noodles into 6-inch lengths.
3. Add the beet and carrot noodles and sliced scallions to the dressing and toss well to combine.
4. Sprinkle with cilantro and toasted sesame seeds.
5. Serve with lime wedges.