Description
This vibrant Beet Noodle Pasta offers a healthy and colorful twist on traditional pasta dishes by using spiralized beets as noodles. Lightly sautéed with garlic and olive oil, then finished with fresh herbs, crumbled goat cheese or feta, and toasted nuts, this dish is perfect as a wholesome main or a flavorful side. It combines Mediterranean-inspired flavors with a nutritious, low-carb alternative to pasta, making it ideal for vegetarian and gluten-free diets.
Ingredients
Scale
Beet Noodles
- 2 medium beets, peeled and spiralized into noodles
Sauce & Seasoning
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons lemon juice
Toppings
- 1/4 cup crumbled goat cheese or feta (optional)
- 1/4 cup toasted walnuts or pine nuts
- 2 tablespoons chopped fresh parsley or basil
- Grated Parmesan (optional, if not using goat cheese)
Instructions
- Heat the oil and garlic: In a large skillet, warm the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, taking care not to burn it.
- Cook the beet noodles: Add the spiralized beet noodles to the skillet. Sauté them for 4 to 6 minutes, tossing occasionally, until they become just tender but still retain a slight crispness.
- Season the noodles: Sprinkle the salt, black pepper, and lemon juice over the beet noodles. Toss well to evenly coat all the noodles with the seasoning and juice.
- Add toppings and serve: Remove the skillet from heat. Top the beet noodles with crumbled goat cheese or feta, toasted walnuts or pine nuts, and fresh chopped parsley or basil. Optionally, sprinkle with grated Parmesan cheese for additional richness before serving warm.
Notes
- Use golden beets for a sweeter and milder flavor profile.
- Add cooked quinoa or chickpeas for an extra protein boost.
- Toss beet noodles with cooked pasta to bulk up the dish and extend servings.
- Beets can stain surfaces and hands; consider wearing gloves during spiralizing for easier cleanup.
