Beet Noodles Recipe

Beets: The star of the dish, providing a vibrant color and earthy flavor. Look for firm and fresh beets.

Olive oil: Used for sautéing, it adds a rich, smooth flavor to the noodles.

Salt and pepper: Essential seasonings to enhance the taste of the dish.

Garlic: Adds a fragrant and savory note when sautéed.

Lemon juice: Provides a fresh, tangy contrast to the earthy beets.

Fresh parsley: Used as a garnish, it adds a touch of color and a burst of fresh flavor.

When spiralizing the beets, ensure they are firm and fresh for the best results. Use a high-quality spiralizer to create even, consistent noodles. If the beets are too soft, they may not spiralize properly and could become mushy during cooking.

• beets - Substitute with carrots: Carrots have a similar texture when spiralized and provide a sweet flavor that complements many dishes.

• olive oil - Substitute with avocado oil: Avocado oil has a similar fat content and a mild flavor that works well in most recipes.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with umami, enhancing the overall taste of the dish.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and spice, providing a different but enjoyable flavor profile.

• garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor that can be a pleasant alternative to garlic.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and citrus flavor, making it a good alternative.

• fresh parsley - Substitute with cilantro: Cilantro offers a fresh, vibrant flavor that can be a great garnish, similar to parsley.

• Allow the beet noodles to cool completely before storing. This prevents condensation, which can make them soggy.
• Transfer the cooled beet noodles to an airtight container. This helps maintain their freshness and prevents them from absorbing other odors in the fridge.
• Store the container in the refrigerator. Beet noodles can last up to 3-4 days when stored properly.
• For freezing, place the cooled beet noodles on a baking sheet lined with parchment paper. Spread them out so they don't stick together.
• Freeze the beet noodles on the baking sheet for about 1-2 hours. This initial freezing step ensures they remain separate.
• Once frozen, transfer the beet noodles to a freezer-safe bag or container. Label with the date to keep track of their freshness.
• When ready to use, thaw the beet noodles in the refrigerator overnight. This gradual thawing helps maintain their texture.
• Reheat the beet noodles by sautéing them in a pan with a bit of olive oil over medium heat. This will help them regain their original texture and flavor.
• Avoid microwaving the beet noodles as it can make them mushy. Sautéing is the best method to preserve their firmness and taste.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or a splash of water to the pan.
  3. Add the leftover beet noodles to the skillet.
  4. Stir occasionally, cooking for about 3-5 minutes until heated through.
  5. Optionally, add a bit more lemon juice and fresh parsley to refresh the flavors.

• Microwave Method:

  1. Place the beet noodles in a microwave-safe dish.
  2. Cover with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Microwave on medium power for 1-2 minutes.
  4. Stir and check the temperature. If needed, microwave in additional 30-second intervals until heated through.
  5. Garnish with fresh parsley before serving.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the beet noodles in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for about 10-15 minutes, or until heated through.
  5. Remove from the oven, toss with a bit of lemon juice, and garnish with fresh parsley.

• Steaming Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the beet noodles in the steamer basket.
  3. Cover and steam for about 3-5 minutes, or until heated through.
  4. Remove from the steamer, toss with lemon juice, and garnish with fresh parsley.

• Peeler: To remove the skin from the beets efficiently.

• Spiralizer: To create noodle-like strands from the beets.

• Cutting board: To provide a stable surface for peeling and spiralizing the beets.

• Chef's knife: To mince the garlic and trim the beets if necessary.

• Garlic press: An alternative tool to mince the garlic quickly.

• Large skillet: To sauté the garlic and cook the beet noodles.

• Wooden spoon: To stir the garlic and beet noodles while cooking.

• Measuring spoons: To measure the olive oil and lemon juice accurately.

• Citrus juicer: To extract the juice from the lemon efficiently.

• Serving bowl: To toss the cooked beet noodles with lemon juice and serve.

• Tongs: To handle and toss the beet noodles gently in the pan.

• Herb scissors: To finely chop the fresh parsley for garnish.

Pre-spiralize the beets: Spiralize the beets ahead of time and store them in an airtight container in the fridge for up to two days.

Use pre-minced garlic: Save time by using pre-minced garlic from a jar instead of mincing fresh garlic.

Cook in batches: If making a large quantity, cook the beet noodles in batches to ensure even cooking and avoid overcrowding the pan.

Prep ingredients in advance: Measure out and prepare all your ingredients before you start cooking to streamline the process.