A really simple and savory recipe inspired by one of my favorite ingredients, beets.  Any time I see it on the menu at a restaurant, I always feel compelled to order it. I also enjoy preparing them, so when this tool arrived in the mail a few weeks ago, I decided to elevate the routine boil, peel, and cube/ slice (then add goat cheese).  I added a hint of truffle oil to the spiralized beets, and some crunch to the usual creamy dish with some pumpkin seeds.  A perfect start to any meal or if you're like me and trying smaller portions, this will surely hit the spot. --

Truffled Beet Salad serves 2 | total time 90 minutes

2 small beets

2 large beets

1 teaspoon truffle oil

Salt, to taste

1/2 tablespoon crème fraîche

1 tablespoon pumpkin seeds, crushed

Finely chopped chives, to garnish

Tools needed: Spiralizer Baking sheet

Preheat oven to 400 degrees. Trim the stems and thoroughly clean the beets, scrubbing off any excess dirt and residue. Individually wrap beets in aluminum foil, smaller beets can be wrapped together. Place them on a baking sheet and into the oven. Allow beets to roast for 50 minutes to one hour. Unwrap the foil and let cool, about 20 minutes. Using your hands, remove the skin -- skin should peel right off with just a little bit of pressure.

Create ribbons using a spiralizer. Once you've spiralized all the beets, add truffle oil, pinch of salt, and gently toss using two forks.

Plate beets and top each serving with crème fraîche, a sprinkle of crushed pumpkin seeds and fresh chives.