Beet Noodle, Pea, and Arugula Salad with Lemon-Garlic Tahini Sauce
Try this Beet Noodle, Pea, and Arugula Salad with Lemon-Garlic Tahini Sauce recipe.
Try this Beet Noodle, Pea, and Arugula Salad with Lemon-Garlic Tahini Sauce recipe.
- Carbohydrate 155.700324994232 g
- Cholesterol 0 mg
- Fat 16.0143 g
- Fiber 37.3025619208789 g
- Protein 28.7229437499341 g
- Saturated Fat 2.229133 g
- Serving Size 1 1 Serving (1488g)
- Sodium 127.289249999645 mg
- Sugar 118.397763073353 g
- Trans Fat 2.73580800000001 g
- Calories 670 calories
Step-by-step
- Preheat the oven to 425 degrees.
- Whisk together all of the ingredients – except for the water - in a medium bowl or pulse in a food processor until creamy. Add water as needed to make creamy. Taste and adjust to your preference.
- Line a baking sheet with parchment paper and lay out the beet noodles. Drizzle with the olive oil and toss together to coat. Season with salt and pepper and roast for 10 minutes or until softened.
- In a bowl, toss together the beets and peas. Transfer to a serving bowl or plate and drizzle with lemon-tahini sauce. Optional: serve atop a bed of greens. Serve with extra sauce.
Earthy roasted beet noodles yield a tender bite that holds up against peppery arugula and sweet green peas, all bound together by a sharp, emulsion-based tahini sauce. Roasting root vegetables cut into thin strands requires careful monitoring because their high sugar content causes them to burn quickly once the moisture evaporates. A spiralizer equipped with a thin shredding blade produces uniform strands, but a standard julienne peeler functions adequately when specialized countertop appliances are unavailable. Consistent strand thickness ensures that the entire batch reaches the desired level of doneness simultaneously on the baking sheet.
Assessing doneness for thin vegetable noodles relies entirely on tactile and visual cues rather than internal temperature probes. Pull a single strand from the oven after ten minutes at 425 degrees Fahrenheit and press it gently against the side of the bowl with a fork. Resistance should yield easily without the strands turning into mush, retaining a slight structural integrity that prevents them from collapsing into a dense liquid upon contact with the dressing. Undercooked beet strands taste woody and fibrous, whereas overcooked strands dissolve into limp threads.
Sesame paste thickens rapidly when exposed to acidic liquids like fresh lemon juice, often seizing into a dense paste before turning smooth. Whisking the lemon juice, minced raw garlic, honey, and extra virgin olive oil directly into the tahini before adding water creates a stable foundation. Introduce cold water one teaspoon at a time during the final mixing stage to thin the viscosity until the liquid cascades slowly off the whisk in a continuous ribbon. Letting the blended sauce rest for ten minutes allows the raw garlic harshness to mellow into the fat.
Raw arugula wilts instantly under high heat, so plating requires layering the greens underneath the warm roasted components rather than tossing everything together inside a mixing bowl. This thermal separation preserves the crisp cellular structure of the leaves while warming the peas and beets just enough to release their aromatic compounds. Drizzle the finished plate with the remaining garlic-tahini mixture immediately before service to maintain the distinct textural contrasts between the soft vegetables and the peppery greens.
