Beet Noodle Salad
- 14 oz Spiraled Beets
- 4 Tablespoons of EVOO
- 6oz of Germinated Peas
- Salt to taste
- 1 Tablespoon Chili Flakes (If you want less spicy reduce chili flakes to 1/2 tablespoon)
- 1 Cup of Raw Cashews
Cook Time: 30 min
Pre-heat oven to 400 degrees
On a sheet pan toss raw spiralized beets with 2 tablespoons olive oil and salt. Bake for 20 minutes.
In a sauté pan, heat another 2 tablespoons olive oil, (olive oil is optional for a dryer mixture), and sauté 1 cup of chopped cashews, adding chili flakes to heat through and cashews are browned.
In a serving dish combine cashews and beet noodles and toss with 2 -3 tablespoons red vine vinegar