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