Beet Noodles with Tomatoes, Feta and Bacon
- 3-4 strips of bacon of choice
- 1 large or 2 medium red beets, peeled, Blade C/D
- 1/2 cup cherry tomatoes
- 1 large garlic clove finely minced
- salt and pepper to taste
- 1 tablespoon chopped parsley to garnish
- 2-3 tablespoons crumbled feta cheese
Place a large skillet over medium-high heat and coat with cooking spray. Once heated, add in the bacon strips and cook until crisp, about 7 minutes. Transfer to a paper towel lined plate.
Remove about half of the bacon fat from the skillet and set the skillet aside for 1-2 minutes to cool down and then place back over heat. Add in the beet noodles and toss for 1 minute or until the noodles begin to wilt. Then, add in the tomatoes, garlic, salt, pepper and cover and let cook for 5-7 minutes, uncovering occasionally to toss, or until beet noodles are wilted and cooked to al dente.
Once done, transfer the beet noodle mixture to a serving platter, crumble over with the bacon and garnish with parsley and feta. Serve immediately.