Sparkling Cider Glazed Roasted Beet Noodles with Crispy Shallots

gluten freepaleoveganvegetarian
Sparkling Cider Glazed Beet Noodles with Crispy Shallots

Sparkling Cider Glazed Beet Noodles with Crispy Shallots

We’ve all heard that our sense of smell is linked to our memory. Something to do with olfactory bulbs and limbic systems, I think. Growing up with a father who owned a landscape design company (how NJ Italian American of me, right!), every time I smell freshly cut grass I think of him. Scents are funny that way- they can make you happy, sad, nostalgic and they can remind you of great times and bad times. Today, I focus on the great.

Martinelli’s Sparkling Apple Cider is a staple at every Thanksgiving feast at my grandparents’ house. Before I turned 21, my grandma would pop the bubbly cider and pour my sister and I champagne flutes. We’d cheers and giggle and feel like we were doing something adult-ish. Now, I’m not saying my grandfather never slipped me a drop of sambuca with dessert, but Martinelli’s sparkling cider definitely took the place of celebratory alcohol on this holiday.

sparkling apple cider

When I came up with this recipe for “cider glazed beet noodles,” there was no doubt in my mind that I’d make it sparkling with Martinelli’s. I get really excited when the grocery stores start stocking the shelves with sparkling apple cider. I’m like a little girl all over again! 

Sparkling Cider Glazed Beet Noodles with Crispy Shallots

While opening the Martinelli’s to start the glaze, I stopped, brought the bottle up to my nose, closed my eyes and breathed in deeply. Honestly, it was a pleasant little moment alone in my apartment. It made me a little sad too, because this year, Thanksgiving will be happening at my parents’ house, without my grandparents (they are spending it with my aunt in Arizona). Who will remember to buy the sparkling cider? Oh wait, that’s right… I’m 26

Sparkling Cider Glazed Beet Noodles with Crispy Shallots

Crispy shallots are a great addition to the sweetly glazed beet noodles – they add a saltiness and crispiness to the dish and keep the sweetness of the sparkling cider glaze at bay. The flavors and aromas of the beet really come out when roasted. To make it easier for serving, cut the roasted noodles with a scissor so that each “noodle” is no longer than 6″.

Sparkling Cider Glazed Beet Noodles with Crispy Shallots

Sparkling Cider Glazed Beet Noodles with Crispy Shallots

True fact: it took me three tries to make this glaze properly. I had never made any type of glaze before. Make sure that you start stirring it when it begins to bubble as it finishes reducing and don’t let it cook too much or else it will harden and you’ll get candy instead of a glaze. It’s better to have more liquid than thickness, because it will thicken as it cools. 

Sparkling Cider Glazed Beet Noodles with Crispy Shallots

Let’s face it, cubed beets are so 2012. Borrrrrring

What scents remind you of the holidays?

Sparkling Cider Glazed Roasted Beet Noodles with Crispy Shallots

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 3

Ingredients

  • For the cider glaze:
  • 1/4 cup apple cider vinegar
  • 2 cups sparkling apple cider I use Martinelli's
  • 2 tbsp maple syrup
  • 1 tsp regular dijon mustard
  • salt and pepper to taste
  • For the rest:
  • 2 large beets peeled, Blade C
  • olive oil to drizzle
  • 12 large shallots sliced thinly
  • 1/4 cup of olive oil

Instructions

  • Preheat the oven to 400 degrees.
  • Place a large skillet over high heat and add in the olive oil. Cook the oil until it starts to smoke and lower the heat to medium. Add in the sliced shallots and cook, stirring frequently, for about 3 minutes or until shallots brown. Once done, transfer with a slotted spoon to a paper towel lined plate. Set aside.
  • Add all of the ingredients for the glaze into a medium size saucepan and bring to a boil. Once boiling, lower to a medium simmer and cook for about 10-15 minutes or until it reduces and becomes a glaze. Once it starts foaming, stir the glaze nonstop until it reaches a thick consistency. It's alright if it's liquidy, it will thicken as it cools.
  • While the glaze is cooking, add the beet noodles into a baking tray, drizzle with olive oil and season with salt and pepper. Roast for 5-8 minutes or until noodles wilt.
  • When beet noodles are done, place them in a serving platter, drizzle with the cider glaze and top with crispy shallots. Enjoy!

New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!

Share on facebook
Facebook
Share on google
Google+
Share on twitter
Twitter
Share on linkedin
LinkedIn

Leave a Comment

Want to share a photo of what you’ve made? Be sure to click the 'Choose file' button below to add your photos!

Recipe Rating




The maximum upload file size: 300 MB. You can upload: image. Drop file here

12 comments

emily says:
This looks awesome! Hey, I spiralized (shredded) a head of purple and a head of green cabbage yesterday for a chopped salad. It was so quick and easy...way better than getting out and cleaning a food processor.
Emily - I completely agree! I'm glad you like the spiralizer as much as I do ! Sounds delicious.
Donna says:
SUCH beautiful images…the one with the glaze pouring from the cruet…divine!…This screams Fall/Winter transitioning with a color explosion!…I cannot wait for the "Oohs and Aahs" when I place this on the table….Beets have never had it so good!!!…Thank you for this inspiration!
Donna thank you so much, you are very kind! I'm glad you like the beets!
If you heat the olive oil until it's smoking, you're burning it. Instead, heat it until it starts to shimmer, or coat the bottom of the pan. To check if its ready for frying, flick a droplet of water in the oil and if it sizzles and steams away, you're good to go. Olive oil has a low smoke temperature (375-420ish), but vegetable oil can get much hotter without smoking, so that's a decent alternative. This recipe has inspired beet and carrot noodles with a balsamic glaze for dinner tonight. Thank you for such creative recipes!
Thank you I'm glad you like the recipe! I don't recommend anyone heat their oil until smoking, I just mean let it simmer for 30 seconds or so until it heats up! Thanks for the tip.
sarah says:
how many calories are in a serving?
Dru says:
I went to the farmer's market this morning. I was able to find the perfect beets for this dish! I cannot wait to try it. Thank you for bringing such freshness to my home...
Jes says:
Made this tonight with some huge beets I got at the farmers market. I followed the recipe exactly, and I was a little bummed that my glaze wasn't really glaze....but.....it was really delicious anyway. My whole family ate it and my husband raved about it. I will definitely make again. Thanks for the great recipe! A special "thank you" from my kids who enjoyed finishing off the bottle of Martinelli's with dinner.
Carly says:
I was just wondering if you served this with anything else or if it was the main and only course. Was it filling? Thanks!

Latest on Inspiralized

Subscribe to Inspiralized

Subscribe to one or all of our newsletters for amazing
recipes, inspirational content + our most popular recipe PDF.

  • Weekly Recap
  • Kidsletter
  • Products + Sales

air fried shrimp tacos with pineapple mango salsa and guacamole, another meal made fully from a @wholefoods shop! 🌮🍍🥑🍤⁣

~ corn tortillas⁣
~ guacamole⁣
~ pineapple & mango salsa (fresh prepared foods)⁣
~ sliced red cabbage (pre-sliced container)⁣
~ @sirkensingtons chile lime crema⁣
~ cleaned & deveined shrimp ⁣
~ panko breadcrumbs ⁣

preheat the air fryer to 400 degrees. dredge the shrimp in egg and dip in panko (toss the panko with paprika, onion, chili, & garlic powder, salt, and cumin.) add in a single layer to the air fryer and cook for 7-10 minutes, flipping halfway through (they’re done when golden brown and C-shaped.) spread some guacamole on the tortillas and top with shrimp, cabbage tossed with juiced lime, pineapple mango salsa, and drizzle with the bottled crema. easy peasy! 👏🏼 ⁣

what’s your favorite easy weeknight taco combo? 🌮 #inspiralizedwholefoodsmealideas
...

super easy lunch idea, made (almost) entirely from the freezer and 100% from @wholefoodsmarket, so next time you go there to shop, grab the following items and make this Teriyaki Tofu and Pepper Riced Cauliflower Stir Fry👇🏼👇🏼

~ frozen riced cauliflower, stir fry style⁣
~ frozen three pepper blend (sliced bell peppers)⁣
~ organic teriyaki sauce⁣
~ @wildwoodfoods teriyaki baked tofu⁣
~ for garnish: white sesame seeds, red pepper flakes⁣

heat a tablespoon of neutral oil in a medium skillet. add the bag of riced cauliflower and sauté until softened to your preference (about 5 minutes for rice-like, IMHO.) set the cauliflower aside in a bowl. add a couple handfuls of bell pepper strips and half the package of tofu, cubed. pour over some teriyaki sauce (I use about 1/3 cup), stir, and let cook until peppers are totally soft, another 3 to 5 minutes. top the riced cauliflower with the teriyaki tofu and peppers. garnish with sesame seeds and red pepper flakes. enjoy!⁣ 🥡

do you like easy meal ideas like this from specific grocery stores? 🤔 I'll start a hashtag for them - this one will be #inspiralizedwholefoodsmealideas
...

probably my favorite part of parenthood is seeing life through my children’s’ eyes. everything is new and they live a life of exciting discovery. and nothing beats the merriment of Christmastime! 🎄🎅🏻 luca and roma had a blast ice skating today in NYC - luca got the hang of it quickly and he loved pushing roma on the little plastic bear seats they had at @rinkatbrookfieldplacenyc. ⛸❄️ the twins were angels and slept the whole time, so I could be present with my older kids. 👼🏻👼🏻

and we’re building a holiday bucket list calendar, what should we add to it (aside from meeting santa? 😉)
...

cauliflower and carrot masala, totally normal meal on thanksgiving eve, right? 😅🥄

tomorrow we’re going to my BIL’s to hang out with Lu’s side of the family, and I’m excited to see everyone (it’s been YEARS!) and have the kids spend time with their cousins, aunts and uncles 🙏🏼

for the curry, simmer cauliflower, carrots, a jar of @mayakaimalfoods, and 2 cups of @bonafideprovisions veggie broth in a large pot for 20 minutes or until thickened to your preference. add cooked lentils, stir, and serve with jasmine rice, chutney and toasted naan. easy 30 minute meal 👏🏼 not exactly thanksgiving-friendly, but worth a share!

safe travels today and tomorrow and wishing everyone a safe and happy thanksgiving 🦃 I’m so grateful for you
...