Sparkling Cider Glazed Roasted Beet Noodles with Crispy Shallots

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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


  • 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


  • 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!

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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 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!

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3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
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1/2 teaspoon dried rosemary⁣
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salt and pepper⁣
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1 pound chicken sausage, sliced⁣
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