Let’s first get the elephant out of this blog post: its appearance is questionable and so is its main ingredient – beetroot. I swear, a month ago if you’d told me that you’re growing truckloads of beetroot to sell and “Anna, do you want a couple of bags for free?” I would have automatically looked at you wondering if you knew me AT ALL.
I seriously used to LOATHE the stuff. The texture, the smell, everything except of course for the color which made me WISH I liked it because can something in nature look THAT good and not be packed with goodness? Something happened in the past few weeks though. I started actually buying it. For cakes mostly because I realized it went really well with chocolate. Anyways, one day, last week, a piece of beetroot found its way into my salad. Immediate reaction? Must dispel it with a fork. What actually happened? I ate it. Bla bla bla bla. What is THIS!?
1 whole cooked beetroot
87g (pasteurized) liquid egg whites
30g pea protein
10g coconut flour
8g nutritional yeast
8g extra virgin olive oil
Let me come clean. I was going to make a bread with it. But then I tasted it and OH LA LA! I mixed it into 360g of shirataki noodles and mmmmmmmmm!!!! crunchy, creamy, mmm!
Macros per Serving (out of 1):
360g noodles + sauce =
22g carbos (11.6g fiber)
PLUS the goodness of the beetroot and awesomeness and carblessness of the noodles! I know it looks wack, blame the beetroot, but it was really tasty! I don’t know how to describe it. If you happen to LIKE beetroot, try it! If you HATE beetroot and feel experimental: try it. If you’re indifferent about beetroot, try it!(And let me know what you think :-))))))))))))))))))))))))))))))))))))