1 large beet, peeled (alternatively, you can use 1 large zucchini) 1 teaspoon coarse sea salt (he uses Celtic sea salt)

Step 1 Use a spiralizer or saladaco to cut the beet into long fettuccine noodles. (If using the zucchini, slice it thinly lengthwise into strips about the thickness and width of a fettuccine noodle.)

Step 2 Place the noodles in a bowl and toss with the sea salt. Set the noodles aside for at least 30 minutes to an hour to allow the salt to extract excess water and soften the noodles.

Step 3Press the noodles gently but firmly in a strainer to extract excess moisture and set aside. (If you have a food dehydrator, you can lightly coat the noodles with olive oil, spread them on a nonstick sheet and dehydrate them at 100 degrees for about 30 minutes to soften even more.)

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