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Veggie noodles are a great option for those who are looking for a change from traditional pasta or simply a new way to enjoy veggies! They are colourful, with a terrific mouthfeel and are easy to prepare with a store-bought spiralizer.

These range in price, with inexpensive handheld models starting from under $20. Enjoy spiralized carrots and beets, raw or lightly sauté them to make them slightly softer and of course warm.

We enjoy these served warm on top of baby spinach or kale, with a light orange vinaigrette, and topped with pistachios and mint or with a little bit of hummus. Spiralized veggies are also a terrific addition to a sandwich wrap!

To make carrot noodles: Scrub (and peel, if desired) carrots and slice both ends off evenly and flatly. Use the blade with the smallest triangles to make spaghetti-like noodles. Store spiralized carrots in a sealed airtight container for up to 10 days in the refrigerator, or in the freezer for up to 3 months.

To make beet noodles: Peel beets and slice the ends off evenly and flatly. Use the blade with the smallest triangles to make spaghetti-like noodles. Store spiralized beets in a sealed airtight container for up to 5 days in the refrigerator, or in the freezer for up to 3 months.

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