Spicy Marinated Beet Pasta

I made this dish for Natalia’s class and have gotten so many emails about the recipe so I am posting it here. The recipe below is the cleanest and most detox friendly especially if you omit the ev olive oil. You can also use roasted beets that you cut into cubes, skins on or off. You can also add nutritional yeast if desired. I also like it with goat feta cubes. You can also eat it HOT… that one is my family favorite. Just take the marinated beets and toss it in a large saute pan and heat it up. Add the zucchini spaghetti with 2 tablespoons water and put a lid on it. It will steam up and cook the pasta. Toss to combine. The pasta comes out pink! Add the goat feta cheese after if using. 

4 medium beets, peeled and cut into small cubes 
1 tablespoon extra-virgin olive oil, optional 
1/2 medium red onion, finely diced 
3 garlic cloves, minced 
1 teaspoon crushed red pepper flakes 
1 teaspoon thyme leaves 
1 lemon, juice and zest 
Salt and pepper to taste 
2 to 3 zucchini, spiralized or julienned 
Handful of torn basil leaves 
Handful of mint leaves 

Lightly steam the beets until al dente (about  5 to 10 minutes in a steamer). Toss the hot beets with the oil, red onion, garlic, red pepper flakes, and thyme. Add the lemon juice, and season with salt and pepper as desired. Let sit and marinate for at least 5 minutes. Toss the marinated beets with the zucchini spaghetti and top with the basil, mint, lemon zest, and nutritional yeast or goat feta.