Lemon-Tahini Spiralized Beet Bowl

A delightful mix of earthy beets, nutty tahini, and crunchy walnuts balanced with fresh arugula and a zing of lemon.

⏱️ Cooking Time: 20 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Begin by spiralizing the beets using a spiralizer or julienne peeler. This will create thin, noodle-like strands that cook evenly and quickly. If you don't have a spiralizer, you can use a grater instead, though the texture will differ slightly. Set beets aside.
2. 2.
   In a small bowl, whisk together the tahini and lemon juice until smooth and creamy. If the mixture is too thick, add a splash of water to reach a drizzling consistency. This sauce will add a bright and nutty flavor to balance the earthiness of the beets.
3. 3.
   Heat a non-stick skillet over medium heat and toast the chopped walnuts for about 3-4 minutes, stirring frequently to prevent burning. The walnuts should turn golden and fragrant, adding a crunchy texture and a nutty aroma to the dish.
4. 4.
   In the same pan, increase the heat to medium-high and add the spiralized beets. Sauté for about 5 minutes until they become tender but still maintain a slight crunch. Stir occasionally to ensure even cooking, being careful not to overcook as this will make them mushy.
5. 5.
   To assemble the bowl, place the sautéed beets in a serving dish, top with fresh arugula for a peppery contrast, and drizzle generously with the lemon-tahini sauce. Sprinkle the toasted walnuts over the top for added texture. Serve immediately, enjoying the harmonious blend of flavors and textures.