Spiralized Beet and Carrot Noodle Bowl with Ginger Tahini Sauce and Farro and Kale
This Spiralized Beet and Carrot Salad Bowl with Ginger Tahini Sauce, Farro, and Kale is a delicious, colorful and hearty entree. Spiralized beet and carrot “noodles” top a bed of kale and farro, mixed with a umami-packed ginger tahini sauce. Find the recipe and printable recipe PDF below!
Yield: 8 portions
Method
For the Dressing: Whisk all ingredients, except the water, together in large bowl until well combined. Whisking constantly, add hot water, 1 tablespoon at a time, until dressing has consistency of heavy cream (you may not need all of water).
For the Noodles: Using spiralizer, cut beets and carrots into ⅛-inch-thick noodles; then cut beet and carrot noodles into 6-inch lengths.
Add beet and carrot noodles and scallions to dressing and toss well to combine. Sprinkle with cilantro and sesame seeds.
In a large bowl, add kale, and farro and toss to combine with lemon juice, olive oil, salt, and pepper.
To Assemble: Plate the kale mixture and top with the noodles.
Ingredients
Dressing
½ cup almond butter
1/3 cup tahini
2/3 cup lime juice
2 Tbsp. soy sauce
2 Tbsp. honey
2 Tbsp. fresh ginger, grated
3 ea. garlic cloves, minced
1 tsp. toasted sesame oil
¾ cup hot water
Noodles
1 ½ lb. red beets, trimmed and peeled
1 ½ lb. carrot, trimmed and peeled
8 ea. carrot, sliced thin on a bias
1 bu. scallions, sliced thin on a bias
½ cup cilantro leaves
2 Tbsp. sesame seeds, toasted
4 cup farro
8 cup kale, bite size pieces
¼ cup extra virgin olive oil
2 Tbsp. lemon juice
Salt as needed
Ground black pepper, as needed
This recipe and video were produced by The Culinary Institute of America as an industry service,
thanks to the generous support of the International Olive Council.
