This recipe for Easy Vegan Beet Noodles is so yummy, so pretty, and so EASY! You will not believe how fast it is to put together this delicious ruby-red tower of goodness.
But first – beet noodles. Do you have a spiralizer that allows you to spiral-cut your own beets? If yes, lucky you!
If no, no problem. We are seeing more stores selling pre-spiralized veggies to save you that whole step ahead of time. Zucchini noodles (“zoodles”) and butternut squash noodles are becoming more commonplace – and beets are quickly following suit. (We bought these beet noodles from a farmer at our local farmers’ market who’s up on the trends)
The best thing about beet noodles is that they cook really quickly. And – get this – they don’t have that “heavy” beet flavor that many people find too much to handle in one bite.
Easy Vegan Beet Noodles Recipe
Easy Vegan Beet Noodles
A quick and easy vegan recipe for beet noodles with lemon and walnut
- 2 tbsp olive oil, divided
- 1 small leek, finely chopped
- 1 to 2 leaves fresh kale, finely chopped
- 3/4 pound spiralized beets
- 1 tsp white wine vinegar
- 1/4 cup olive oil (additional)
- juice of 1/2 lemon (about 1 tablespoon)
- 1/4 cup crushed walnuts
- 1/4 tsp sea salt
- assorted fresh herbs (optional)
In a large frying pan or skillet, heat 1 tablespoons of the olive oil over medium high heat. Add the leek and kale and toss for 1-2 minutes or until just softened. Add the spiralized beets to the pan and top with the remaining 1 tablespoon of olive oil and white wine vinegar. Heat for 3-4 minutes or until beet noodles start softening. Flip the whole batch over and repeat on the other side for 3-4 additional minutes. The beet noodles should be pliable, like al dente pasta.
Remove beet mixture from pan and place in large bowl. In a small bowl, whisk together the 1/4 cup olive oil, lemon juice, salt, and crushed walnuts. Toss the walnut mixture with the beet noodles. Serve immediately (warm), or at room temperature.
When we cook these beet noodles, we find the easiest thing to do is to spread them out in one sort of flat layer, let them heat up, and then flip them over. That way you don’t get caught in a bird’s nest tangle of trying to stir them and stir them. They really will cook quickly when left in a reasonably flat layer.
Also, we love, love, love a few flecks of green in this dish, which is why we put in the kale and leek. But feel free to add your own favorite greens. Additionally, you can customize it with whatever fresh herbs you have on hand for garnish.
If you want more of Parmesan-topped taste, but you need to keep it vegan, you can also top it with a dash of nutritional yeast for a little extra kick.
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