Spicy Beet Noodle Salad

Spicy Beet Noodle Salad

3 Large Yellow Beets

1 daikon

1 Handful of herbs- cilantro parsley

2 Cups Cherry Tomatoes

1 Heads of Romanesco or Broccoli or Cauliflower

1.5 Cups Cooked Mushroom sauté in skillet for 8 min

½ Cup Peanuts (any nut will substitute!)

2 Green Onions

2 Cloves of Garlic

1" Knob of Ginger

2 Teaspoons Miso Paste

⅓ Cup Hot Water

2 Tablespoons Apple Cider Vinegar

2 Tablespoons Hemp Oil

1 Tablespoon Maple Syrup

2 Thai Chili

Instructions

To prep the veggies, using saladmaster process the beets and daikon with cone #2

Halve the cherry tomatoes. Separate the romanesco into small pieces

Using cone #1 grate the ginger and the garlic into a bowl

Add the miso paste, hot water, apple cider vinegar, hemp oil and maple syrup to the garlic and ginger, whisk until fully combined – or blend in the blender. Using a pair of sharp kitchen scissors, mince the Thai chili into the bowl. Arrange all of the vegetables, including the mushrooms in a large bowl

Thinly slice the green onion, sprinkling over the veggie bowl before dowsing in the miso dressing

Top with peanuts or nuts of your choice