Happy Monday to all!
It’s a very exciting day for It’s a Veg World After All. First of all, it’s finally March…simply THE greatest month of the year, marked by birthday celebrations, St. Patrick’s Day, SPRING, Rita’s free water ice, and March Madness. With spring right around the corner, we can almost start ditching our root veggies, and THIS, my friends, calls for a celebration. But until then, I’ll still be eating beets…which brings me to the second exciting part about today– the recipe! Today’s post features another experimentation with my spiralizer: stringy, beautiful red beets sliced into perfect noodles and doused with a homemade whiskey-based BBQ sauce. Can you say nom? The subtle sweetness of maple syrup and ketchup, paired with savory hints of onion and garlic make for the perfect sauce to pour over earthy beet noodles.
And lastly…notice anything different around here?! I’m so happy to finally unveil my brand new logo, compliments of the incredibly talented Susan Schneider from Letter 19 Design! I can’t thank her enough for helping me spruce up my site. It makes writing my posts even more fun.
Raw Beet Noodles with Whiskey Maple BBQ Sauce
- 2 large beets scrubbed (top and bottom cut off)
- 1 teaspoon olive oil
- 1/2 small onion chopped
- 3 cloves garlic minced
- 1/3 cup ketchup
- 1/4 cup Jack Daniels Whiskey
- 1/3 cup apple cider vinegar
- 3 tablespoons maple syrup
- 2 teaspoons Dijon mustard
- 2 teaspoons low-sodium soy sauce or tamari
- 1 teaspoon Sriracha
To start the sauce, heat oil over medium heat, add onion, and cook for 3-5 minutes. Next, add garlic and all of the wet ingredients and bring to a low boil. Reduce heat to a simmer and cook for 40 minutes or until the sauce is thickened, stirring occasionally.
While the sauce is cooking, prepare the beet noodles with a spiralizer or a vegetable grater.
Let sauce cool for about 10 minutes before transferring sauce to a food processor and pulsing until smooth.
Pour sauce over noodles, and enjoy!
Wishing you all a healthy and happy week!