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Beet Noodle Arugula Wraps with Cilantro Lime Dipping Sauce

Minimalist farm-to-table recipes created with local fresh produce paired with homemade infused oils, dressings, marinades, pestos and sauces.  By eating seasonally, we reap the benefits of good health through nutrition from fresh, unprocessed and sustainable produce.

For more on cooking and eating locally, vist Kristin's blog The Intentional Minimalist.

See this recipe in the article Northern Michigan Food: That's A Wrap!

Ingredients

This recipe features local produce from 9 Bean Rows Farm, Isadore Farm and Birch Point Farm.

Lime Farm fresh local green onions
Farm fresh local cilantro
Tamari
Homemade lemon infused olive oil (recipe link)
Farm fresh local arugula
Farm fresh local chioggia beet
Farm fresh local baby beet greens
Farm fresh local red cabbage
Farm fresh local shallot
Farm fresh local pea shoots Farm fresh local chive

Preparation

Cilantro Lime Dipping Sauce Directions

Zest lime, mince lime zest and juice lime. Reserve zest and juice. Mince two tablespoons green onions and add to glass jar.  Mince two tablespoons cilantro and add to jar with one teaspoon lime zest. Stir in one teaspoon tamari, two tablespoons lime juice and two tablespoons lemon infused olive oil.

Arugula Wrap Directions

Remove stems from large arugula leaves, wash and dry leaves. Slice the top and bottom off of one large chioggia beet. Using a spiral slicer, slice one cup into thin noodles. Wash and dry one cup baby beet greens, one cup pea shoots and one cup cilantro leaves. Thinly slice one cup red cabbage. Slice one quarter cup shallots and separate into rings.

Plate large arugula leaf and layer on a few tablespoons beet noodles, baby beet greens, red cabbage, pea shoots, cilantro leaves and a few shallot rings. Roll arugula leaf up into a wrap and tie wrap with chive. Serve arugula wraps with the cilantro lime dipping sauce.