Spiral Cut Vegetable "Spaghetti"

2 med.-lg. beets

3 med. zucchini

3 sm. sweet potatoes

2T solid coconut "oil"

2T white Balsamic vinegar

2 lg. red potatoes

1 lg. clove elephant garlic

1 med. white or sweet onion

1 bunch beet greens

1/2c chopped cilantro

1c chopped nuts or seeds - optional

fresh ground pepper and salt

flavored Japanese panco bread crumbs

fresh grated Parmesan cheese

* other ideas below

Using a spiral slicer, spiral cut the first three ingredients into a big pot.  Add coconut oil, stir over low-medium heat until oil melts and the liquid starts pulling out of the vegetables.  Add vinegar, cover and simmer on low 10 minutes.  Add spiralized red potatoes, finely minced garlic, finely chopped onion, stir then cover again, simmering for another 15 minutes or so.  Be sure there is liquid in the bottom of the pot, adding a little water or chicken stock, if needed.  When the vegetables are partially cooked yet still crips, sprinkle with the chopped cilantro, seeds or nuts - if you're using them and add seasonings.  Serve as a side or main dish.  Sprinkle with bread crumbs and fresh grated cheese.

*Another idea would be to top the vegetables with pesto, pinenuts and grated cheese.  Or for the last 15 minutes of cooking, add a 14oz. can of crushed tomatoes, Italian seasonings and Parmesan.  This is a great beginning to many ways of serving these wonderfully textured, spiralized vegetables.  As you can see, the red beets color everything.  This doesn't bother me since dark red beets are my favorites, however, to avoid this, use lighter or yellow beets.  Using the less colorful vegetables, serving them with an Alfredo sauce would also be great.  Experiment!  Have fun! . .Lin