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Easy Vegan Beet Noodles

A quick and easy vegan recipe for beet noodles with lemon and walnut

Course Appetizer/Main Course
Cuisine American
Keyword beet, beets, noodles, vegan
Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes
Servings 2


  • 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)


  1. 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.

  2. 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.