What do you think of when you see a beet? I think of pink pee pee! I remember once eating beets as a little girl and being scared because my “pee pee” ended up a little pink – like the beets I had eaten! Apparently, this affects about 14% of the population and it’s called beeturia – it can be hereditary or it can be a sign of an iron deficiency! Talk about natural science.
Please excuse the overshare. Moving on, beets are the messiest food to prepare but well worth the stained hands and countertops. When I saw them at the Paulus Hook farmers’ market this Saturday, I knew my kitchen would be a beet massacre, but I wanted to see how they would spiralize.
It wasn’t pretty. Well, the final product was very pretty, but my kitchen was a disaster. I’m not going to sugar coat it, you will have stained hands. Keep paper towels nearby and wear an apron, gloves, or an old Halloween costume – anything to protect yourself from the beet juice which is tough to get out.
Once you’ve equipped yourself with the proper beet juice protection, spiralizing beets is easy. If you don’t have time to roast the beets, simply sautee them in olive oil, salt and pepper for 5 minutes and serve them as a side. Sauteeing and roasting the beets makes them softer and more noodle-like.
This beet noodle recipe can be served as an appetizer salad, a side, or as a main dish. The lemony honey mustard dressing adds a sweetness that counteracts the bitterness of beets. I love the goat cheese here, because it adds a softer texture to the crunchiness of the nuts and beets.
Although someone could have walked in at any moment and accused me of murder, I’m thrilled with these beet noodles. One might even call this a beet spaghetti…
Roasted Beet Noodles with Goat Cheese and Pecans
Ingredients
- For the dressing:
- 4 tsp honey
- 4 tsp olive oil
- 4 tsp red wine vinegar
- 2 tsp dijon mustard
- 3 tsp shallot minced
- salt and pepper to taste
- For the noodles:
- 2 medium-sized beets
- 1/4 cup crumbled goat cheese
- 1/4 cup whole pecans
Instructions
- Preheat the oven to 400 degrees.
- Combine all of the ingredients for the dressing in an air-tight container and shake to combine - or whisk in a bowl. Set aside in the refrigerator.
- Prepare your beets. Cut the ends off and peel. Place on the spiralizer just like you would a zucchini and spiralize, using Blade C.
- Place on a baking sheet coated with cooking spray and season with salt and pepper. Put in the oven for 5 minutes.
- Take the finished beets out of the oven and place in a bowl. Pour the dressing over the noodles and mix thoroughly to combine.
- Place the dressed beets on a plate and top with goat cheese and pecans. Enjoy!
Instructions with Pictures
Preheat the oven to 400 degrees.
Combine all of the ingredients for the dressing in an air-tight container and shake to combine – or whisk in a bowl. Set aside in the refrigerator.
Prepare your beets. Cut the ends off and peel. Place on the spiralizer just like you would a zucchini and spiralize, using Blade C.
Place on a baking sheet coated with cooking spray and season with salt and pepper. Put in the oven for 5 minutes.
Take the finished beets out of the oven and place in a bowl. Pour the dressing over the noodles and mix thoroughly to combine.
Place the dressed beets on a plate and top with goat cheese and pecans. Enjoy!
comments