I think I would classify this dish into some sort of Asian cuisine-although I'm not sure what type. It seems like something I would have ordered at Big Bowl or maybe a Thai restaurant. I really liked this dish because it had a bit of a tang, but also a creamy oiliness that gave all of the ingredients a rich flavor.
Overall, the dish was boasting with flavor. It really could stand on its own without any sauces, however, I decided to make mango guacamole and a carrot ginger sauce before I realized how flavorful the sauté would turn out. The carrot ginger sauce I made came from Two Moms in the Raw Cookbook, which was divine. It was very simple to make- I just placed all of the ingredients in a food processor. It was extremely nutrient dense but amazingly tasty at the same time. The mango avocado guacamole was just a basic guacamole recipe- avocado, cilantro, salt, onion, mango, and lime juice, nothing too fancy. Although the dish did not need either of these sauces, my palate gladly welcomed the array of flavors. It was a bit like my taste buds were on steroids. In the best possible way. Then again, I am a foodie.
I liked this dish because it was a fun way to incorporate beets into my diet. There's something about spiralizing and then ricing vegetables that makes them more fun to eat. It feels like you are trying something new and exotic, even though you don't typically think of vegetables as having that new-food exciting factor like discovering a new pasta or cookie recipe. But eating vegetables in a different form adds a layer of excitement! Don't waste any time, delve into this recipe. You won't regret it.
Prep Time: 10-15 minutes
Cook Time: 8 minutes
Serves 4
The ingredients:
- 2 medium golden beets, spiralized
- 2 parsnips, spiralized
- 1 tablespoon of olive oil
- 1 teaspoon of sesame oil
- Juice of 1/2 a lime
- 1/2 yellow onion, chopped
- 1 clove of garlic, minced
- 1/2 lb medium shrimp, frozen, cooked with tail on.
- 5 stalks of dinosaur kale, chopped
- 1/4 teaspoon cumin
- Sprinkle of salt
The Creation:
1. Place spiralized beets and parsnips in a food processor and pulse about 5 times until they have broken into little rice bits.
2. Heat the oils and lime juice on medium high heat in a wok pan. Then add the onion and garlic and sauté for 2 minutes.
3. Reduce to medium heat and add the beets, parsnips, kale, shrimp, and cumin, Cook for 4-5 minutes, stirring occasionally.
4. Optional: garnish with carrot ginger sauce or guacamole.