Balsamic Ginger Beet Noodle Bowl with Avocado, Blood Orange & Edamame

March 23, 2017
Serves 2 people
Prep time


  • 1
    large round beet
  • 1/2
    avocado, sliced
  • 1 Cup
    edamame, shelled GMO free
  • 1 1/2 Cup
  • 1
    small blood orange
  • 1/4 Cup
  • 1/4 Cup
    extra virgin olive oil
  • 1/2 Teaspoon
    fresh grated ginger
  • 1 Tablespoon
    alfalfa sprouts
  • black pepper (to taste, optional)
  • hemp seeds
    to taste


  1. Peel your beet and slice of the ends so that you are left with a flat side on each end. Using your Spiralizer turn your beet into noodles. Place in a large bowl with the balsamic, olive oil, ginger, and black pepper to taste. Toss to coat and let marainate while you prep your other ingredients.

  2. Slice blood orange in half, juice half of it and mix with the arugula in a small bowl. Slice the other half into small slices to garnish your bowl with.

  3. Rinse and drain edamame, peel and slice your avocado.
    Divide your beet noodles and arugula betweeen two bowls. Add edamame, avocado, blood orange slices, alfalfa sprouts and heml seeds if using.