Indonesian Gado Gado

Place a large pot of salted water on to boil for the rice noodles.

Roughly chop the baby spinach. Peel and thinly slice the carrots into rounds. Thinly slice the cucumber into rounds. Thinly slice the radishes. Thinly slice the scallion. Roughly chop the peanuts. Scrub, dry, and cut the chioggia beet in half and then into half moons. Chop the cilantro.

Once the water is boiling, add the rice noodles and turn off the heat. Stir the noodles occasionally until they are tender, about 8 to 10 minutes. Drain and rinse under cool water to stop the cooking process. Return the cooked noodles to the pot and toss with 1 tsp vegetable oil and just half the peanut sauce.

In a bowl, add the chopped spinach and drizzle with the rice vinegar. Season with a pinch of salt and pepper and toss spinach well to combine.

Divide the rice noodles and spinach between serving bowls.

Top the bowls with the sliced carrots, sliced cucumber, sliced radishes, and sliced beets. Sprinkle each serving with sliced scallions, chopped peanuts and chopped cilantro. Drizzle bowls with the remaining peanut sauce.