Tag Archives: beets

A Fun Garden to Table Kitchen Gadget-A Countertop Spiralizer

zucchini spiralizer

I’m almost embarrassed to admit I bought a Paderno World Cuisine Spiralizer Pro last winter and then promptly let it sit in its box until this week.  As much as I thought it looked so cool to use, it just sat there taunting me because it also looked so complicated.  I couldn’t have been more wrong!!

I was finally prompted to get it out of the box when I began to be overwhelmed by a very large zucchini harvest and was getting tired of zucchini au gratin.  (Can’t spiralize the “baseball bats“, so those will be shredded for zucchini bread).


I was truly surprised as to how easy this was to use.

Paderno World Cuisine Spiralizer Pro

Just take out the very neatly and conveniently stored parts, pick your blade (I used the “fine shredder” blade) and prepare the zucchini.

Preparation is pretty simple.  Peel if you’d like, but it’s not necessary, and cut off the ends to make 2 flat surfaces.


Push onto the pronged wheel and line up on the circular coring blade.  Then start turning with the hand crank.


Out comes beautifully spiraled zucchini “noodles”!

spiralized zucchini

Start to finish was less than 5 minutes.  What have I been waiting for?

zucchini spiralizer

This was so fun I decided to add spiralized beets to the sauté.  With beets, you want to use gloves to keep from staining your hands.  Just cut off the ends, peel and it’s ready. Be sure to clean your spiralizer immediately to keep from staining it.


beet spiralizer

Because the beets are so hard, I think I need a little more practice to get perfect spirals.  But even these less than perfect, spiralized beets were just fine.

There’s lots of spiralizer recipes on the web and I also recommend Inspiralized, The Spiralizer Cookbook, and The Spiralizer Cookbook 2.0 if you like “real” cookbooks like I do.

Tonight’s sauté was simple, yet tasty and low-sodium for those looking to lower your sodium intake. I heated olive oil over medium high heat, added the beets to just barely soften them.  About 3-5 minutes stirring frequently.  Add the zucchini for about 3-5 minutes more.  Finish with balsamic vinegar.  I used Lucero’s Winter Spice Balsamic Vinegar, but there’s lot of flavored EVOO and balsamic vinegar combos to try.

spiralized zucchini beet saute

I also have a bounty of cucumbers this year so we also had a yummy cucumber salad.

cucumber spiralizer

Have you ever spiralized your vegetables?  What’s your favorite?


Harvesting Fall Beets

As I’m getting ready to plan out this year’s vegetables, I know I want to include beets.  Again.

Botanical Interests

I thought I had planted beets last spring for the first time ever, but somewhere along the growing season I forgot, or thought they never came up.  All summer I thought I had grown 2 plots of swiss chard, which actually amounted to a lot of swiss chard.  We just ate them all, never noticing any difference.  When I decided the gardens were done for the season and it was time to harvest whatever was left, out came what I had thought was the swiss chard.  But, lo and behold, there were beets attached to a whole bunch of them.


Hmm, swiss chard or beets (These are beets, I think)

Ok, time to think about that.  It was then I realized these were the beets I had planted.  The same ones that that hadn’t ever grown, and mysteriously turned into swiss chard.

Now this was exciting.  I had quite a few beets from this harvest.


But, beets are not something I ever remember eating.  Maybe we had them from a can when I was a kid, but even then I’m sure I didn’t eat any.

So I headed to the web to figure out how best to cook these little garden treasures…

Since this was the first time cooking them, I kept it simple and just quartered and boiled them for about 20 minutes until they were soft.  I loved the variety of colors and patterns of the beets!  My fingers turned a bit pink too, but that’s ok.



We ate them just as they were, but I’m sure you could season them to your own taste.

I am definitely growing lots of them again this year, and marking them clearly!  And apparently beet greens taste a lot like swiss chard, so we’ll just continue to eat them as well.

Final Harvest

It’s getting to be that time of year when the vegetable garden is waning.  I’ve pulled some things already (beans, roma tomatoes, sunflowers, summer squash, cucumbers), but others are still producing.  We’ve been lucky to not have had a hard freeze yet.  So even though I thought I had picked my last harvest last week before a potential overnight frost, I still have a few things still growing.

Here’s some photos of what’s still growing, and my final (??) harvest.

Sweet Red Peppers

Sweet red pepper

Swiss Chard

Swiss Chard



Early Girl Tomatoes

Early Girl

Green Peppers

Stephi Gardens


Stephi Gardens

Sweet 100’s Tomatoes

Sweet 100's

Some very tiny carrots


This weekend’s harvest-what a treat to still be having garden fresh vegetables in late October.


Stephi Gardens

I forgot I planted beets, and when I was pulling out the “swiss chard”, out came these beets instead.  What a funny surprise.  I really need to mark my plants better!

Are you still getting vegetables from your garden?