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

hi! 👋🏼 just checking in! twins are doing so well, their little personalities are really shining through. and they’re getting so big, they barely fit on my chest together anymore 😭😭 (rio is almost 11 pounds and sol is almost 10!) they’re sleeping almost 5 hours at night which gives me some rest in between nursing sessions (if I’m lucky enough that one of my older kids doesn’t wake up in between that time 🤦🏻‍♀️.) as for me, I’m coming out of the newborn fog 🙏🏼 the hardest part has been dividing my time between all FOUR of my kids, honestly. I’ll never get it right 😏 today I had my 6 week postpartum check up and I guess everything is back where it’s supposed to go 😅 because I got the green light to resume normal life again, but can we be honest…. with twin newborns, I’m in no rush to 🏋🏻‍♀️ or 🍆 , ya know? ...

the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

ingredients⁣
3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

directions⁣
heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.
...