Description
Beet Noodle Pasta is a vibrant, healthy dish featuring spiralized beets sautéed with garlic and red onion, tossed in balsamic vinegar and vegetable broth, then topped with creamy goat cheese or feta and crunchy toasted nuts. Perfect as a main course or side dish, this colorful recipe is quick to prepare and offers a delightful, nutritious alternative to traditional pasta.
Ingredients
Vegetables
- 2 large beets (peeled and spiralized)
- 2 cloves garlic (minced)
- 1/2 small red onion (thinly sliced)
Liquids & Oils
- 1 tablespoon olive oil
- 1/4 cup vegetable broth or water
- 2 tablespoons balsamic vinegar
Seasonings
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Toppings
- 1/4 cup crumbled goat cheese or feta (optional)
- 2 tablespoons toasted walnuts or pine nuts
- Fresh basil or parsley for garnish
Instructions
- Prepare the base: Heat olive oil in a large skillet over medium heat. Add the minced garlic and thinly sliced red onion, and sauté for 2–3 minutes until the onions are softened and the garlic is fragrant.
- Cook the beet noodles: Add the spiralized beet noodles to the skillet and cook, tossing occasionally, for 5–7 minutes until the noodles are just tender but still slightly firm to maintain a pleasant texture.
- Add liquids and seasonings: Pour in the vegetable broth and balsamic vinegar, then season the dish with salt and black pepper. Continue cooking for another 2–3 minutes so that the liquid slightly reduces and coats the noodles uniformly.
- Plate and garnish: Remove the skillet from heat and transfer the beet noodles to serving plates. Top each serving with crumbled goat cheese or feta, toasted walnuts or pine nuts, and garnish with fresh basil or parsley. Serve warm or at room temperature for the best flavor.
Notes
- To make this dish vegan, omit the cheese or substitute with a dairy-free alternative.
- For added protein, incorporate chickpeas or lentils into the dish.
- Golden beets can be used instead of red beets for a milder flavor and to avoid staining.
