Cooking with Kat Beet, Carrot Salad [Video]

Recipe adapted from America’s Test Kitchen

Ingredients:
• 2 limes, juiced
• Fresh ginger, grated
• 1 garlic cloves, minced
• 5 scallions, chopped
• ¼ cup nut butter of choice, I enjoy using (No added Salt Peanut Butter)
• 3 Tbsp. tahini
• 1 Tbsp. coconut aminos
• 1/2 Tbsp. honey
• ½ tsp toasted sesame oil (cold pressed organic)
• Salt and Pepper to taste
• 2 large beets, peeled and spiralized
• 2-3 large, thick carrots, peeled and spiralized
• Fresh Cilantro, chopped

Instructions:
1) Start with dressing. Whisk peanut butter, tahini, coconut aminos, honey, sesame oil, lime juice, garlic, ginger and ½ tsp salt in large bowl. Add hot water, 1 tbsp. at a time, up to 6 tbsp. until consistency of thick cream.
2) Trim and peel beets and carrots. Spiralize.
3) Dress salad. Add beet and carrot noodles and scallions to dressing and toss well to combine. Sprinkle with cilantro and extra squeeze of lime.

Notes: If your carrots are too thin and you are unable to spiralize, you can use a regular peeler and create thin peels in place of the spiral.