Spicy Beet Pasta

SPICY BEET PASTA “I made this dish for Natalia’s class (Holiday of Power) and have gotten so many emails about the recipe so I am posting it here. The recipe below is the cleanest and most detox friendly especially if you omit the olive oil. You can also use roasted beets that you cut into cubes, skins on or off.” - Doris Choi INGREDIENTS 4 medium beets, peeled and cut into small cubes1 tablespoon extra-virgin olive oil, optional1/2 medium red onion, finely diced3 garlic cloves, minced1 teaspoon crushed red pepper flakes1 teaspoon thyme leaves1 lemon, juice and zestSalt and pepper to taste2 to 3 zucchini, spiralized or juliennedHandful of torn basil leavesHandful of mint leaves METHOD Lightly steam the beets until al dente (about5 to 10 minutes in a steamer). Toss the hot beets withthe oil, red onion, garlic, red pepper flakes, andthyme. Add the lemon juice, and season with saltand pepper as desired. Let sit and marinate forat least 5 minutes. Toss the marinated beets withthe zucchini spaghetti and top with the basil, mint, lemonzest, and nutritional yeast or goat feta.