I don't know what it has been with beets lately but it seems that I cannot get enough of them, beet falafels, roasted beet hearts and now beet linguine! I can't help but love them and I sure do hope that Tom Robbins is correct in his novel Jitterbug Perfume, that beets are the fountain of youth. We all know that beets have antioxidant, anti-inflammatory, and detoxification properties but did you know that they have been shown to reduce tumors?

Personally, I love the color and the earthy sweetness and fortunately this recipe allowed me to use my Kitchenaid spiralizer attachment. I have to say that I love this attachment almost as much as the ice cream maker and that says a lot! I just adore watching it create delightful spiral noodles out of any vegetable, big or small. My hand held spiralizer is awesome for a small zucchini but unfortunately large sweet potatoes or beets where just too big and too hard for all that hand cranking. This tool spiralizes like a dream and opens up a world of options for eating vegetables in a new way.

The recipe tonight combines the earthy flavors of the beets with the saltiness of miso, zing of ginger, and tartness of lemon. I added in the collard greens for an extra boost of green alkalinity and a poached egg for that rich yolk.

The beauty of this recipe is that it is hearty but also light. I hope that you enjoy!

Miso, Lemon, & Ginger Beet Linguine with Collard Greens and Poached Eggs

Serves 2

2 medium Beets, spiralized

2 Eggs, poached

2 tbs Olive Oil

4 Cloves Garlic, minced

2 inches of Ginger, Minced

1 Lemon, juice and zest

1 tbs Miso Paste

2 tbs Water

2 cups Collard Greens, stems removed

Pink Himalayan Sea Salt to taste

Spiralize the beets and place to the side. Heat the 2 tbs of olive oil over medium high heat until glistening. Add the garlic, sauteing for a minute and then the ginger, stirring to cook and combine.

In a small bowl whisk the 2 tbs of water with the miso until smooth, add the lemon zest and juice. Add the spiralized beets to your pan followed by the miso mixture. Cover and cook for 5 minutes.

De-stem the collard greens, rolling them into cigars and slicing in order to chiffonade. Add the greens to the pan and cover again, steaming until bright green and noodles are cooked to the consistency of your liking.

Meanwhile, fill a small pan with water adding a splash of white vinegar, bring to a boil. Crack the eggs carefully into the pan, cooking until the whites have turned solid and the yolk is cooked to your liking, I think it is best if it is runny in this instance.

Place the beet linguine onto a plate and top with the poached egg. Sprinkle with salt, paprika and fresh parsley if so desired. Enjoy and healthy eating!