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    Home » MAINS

    Spiralized Beet Noodles with Whipped Feta

    Modified: Mar 26, 2023 by Susan Pridmore · This post may contain affiliate links ·

    Spiralized beet noodles sautéed in olive oil and apple cider vinegar, served over whipped feta, and topped with sprouts and drizzle of olive oil. This is a quick dinner, ready in about 35 minutes, and a classic combination of flavors, similar to this pickled beet salad.

    Not all beets are suitable for spiralizing. This post includes information on that and tips for spiralizing.

    Jump to Recipe
    A plate of spiralized beets to look like a beet spaghetti noodles, on whipped feta, topped with micro greens.

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    • 🤷‍♀️ Why Spiralize Your Veggies?
    • 🧅 Main Ingredients + Notes
    • 🔪 Recommended Equipment
    • 📝 Instructions Overview
    • 👩‍🍳 Preparation Tips
    • 💡Ideas for Possible Variations
    • Spiralized Beet Noodles over Whipped Feta

    🤷‍♀️ Why Spiralize Your Veggies?

    Spiralizing veggies reduces so many vegetables into quick cooking noodles that can be tossed with simple sauces or grated cheese, and it's a fun way to get your kids (and yourself) to eat more veggies.

    If you're new to bringing more vegetarian meals to your week, spiralized veggies are a great thing to add to your skill set. They can mean dinner in 15 minutes!

    These beet noodles, in fact, sautéed up in just over 10 minutes! Zucchini noodles takes no more than 2 minutes. I spiralize sweet potatoes and make Spiralized Shoestring Garlic Truffle Fries with Aioli. And don't forget about butternut squash.

    I have a post that covers 4 ways to spiralize veggies, and only 1 method involves having a spiralizer. Go check it out!

    🧅 Main Ingredients + Notes

    The secret to faster and easier meals often lies in the ingredients. Shortcut store-bought options and ingredients you can make ahead and save in the refrigerator can turn a dish that takes 60 (or more) minutes to make into a 30 minute meal or less.

    For the all of the ingredients, measurements and directions, go to the Recipe Card at the bottom of this post.

    • Beets - red beets spiralize the best. The texture of chioggia beets is much drier when raw, and don't spiralize well. They tend to jammed up the spiralizer.
    • Feta cheese
    • Heavy cream
    • Garlic
    • Scallions - you'll just need the tops, so be sure to purchase scallions with nice tops.
    • Apple cider vinegar
    • Sprouts - use your favorite sprouts. I use broccoli sprouts that I often find in my market.

    Disclosure: This post may contain affiliate links to products and foods I use in my kitchen. This means that at no additional cost to you, I will earn a commission if you click through and make a purchase. To view my entire storefront of recommended kitchen tools and equipment, check out my shop on Amazon.

    🔪 Recommended Equipment

    • Vegetable peeler - to peel the beets before they're spiralized.
    • Spiralizer - I've tried 5 different models, and this is the one I recommend.
    • Large bowl - to catch the spiralized beets.
    • Whisk
    • Chef's knife
    • Large skillet

    Cooking beet pasta noodles in a skillet.

    📝 Instructions Overview

    Detailed instructions for making this beet noodles dish are in the recipe card below, but here's a quick overview!

    Step 1

    Spiralize. Prep the beets for spiralizing, and make the beet noodles.

    Step 2

    Whisk. In a small bowl, whisk together the feta, whipping cream, garlic and salt.

    Step 3

    Sauté. Sauté the scallions in a little olive oil, and add the apple cider vinegar and beet noodles. Cook until the beets are just tender (al dente).

    Step 4

    Serve. Smear the creamy feta on a plate, and top with the beet noodles, a little olive oil and sprouts.

    Side angle view of beet pasta noodles (spiralized beets) on whipped feta with broccoli sprout on top.

     

    👩‍🍳 Preparation Tips

    Use red beets, but be prepared for red juices during the spiralizing. Have a sponge handy to immediately clean off your work surfaces, and don't forget to rinse the spiralizer right away in the sink before popping it into the dishwasher.

    If you want to include chiogga beets (they're so gorgeous), I recommend you not using a spiralizer, as the noodles break more easily and clog the spiralizer. Use one of the other methods for creating zoodles I recommend.

    💡Ideas for Possible Variations

    • Spiralized beets can be eaten either raw or cooked. If you opt for raw, make a spiralized beet salad, and whisk up a vinaigrette of cider vinegar, garlic, olive oil, and seasoning to drizzle over the noodles. Or use a honey mustard vinaigrette.
    • For a simple raw beet salad recipe, toss the beet noodles with feta cheese (or goat cheese), arugula and walnuts.
    • If you prefer to roast your been noodles, no problem. Toss them in olive oil and apple cider vinegar, lightly season with salt and pepper, and arrange on a baking sheet lined with parchment paper. Roast for 10 - 15 minutes a t 450˚F.
    • Toss the noodles in a basil pesto instead of serving on top of whipped feta and cream.

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    Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

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    A plate of spiralized beets to look like a beet spaghetti noodles, on whipped feta, topped with micro greens.
    3.73 from 48 votes

    Spiralized Beet Noodles over Whipped Feta

    Spiralized beet noodles sautéed in olive oil and apple cider vinegar, served over whipped feta, and topped with sprouts and drizzle of olive oil.
    Print Recipe Save Saved! Pin Recipe Add to Recipe Collection Go to Collections Add to Shopping ListGo to Shopping List
    Prep Time15 minutes mins
    Cook Time20 minutes mins
    Total Time35 minutes mins
    Course: Vegetarian Main Dish
    Cuisine: American
    Keyword: Spiralized beet noodles
    Servings: 2 servings
    Calories: 460.3kcal
    Author: Susan Pridmore
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    Equipment

    • Spiralizer
    • Vegetable peeler
    • small bowl
    • Whisk
    • Chef's knife
    • Large skillet

    Ingredients

    • 2 large red beets (3 - 4 cups of spiralized beets when finished)
    • ¼ cup feta cheese I prefer sheep feta
    • ¼ cup heavy cream
    • 1 teaspoon garlic paste, or minced garlic
    • ¼ teaspoon kosher salt
    • 3 tablespoons extra-virgin olive oil
    • 2 tablespoons sliced tops of spring onions or scallions
    • 2 tablespoons apple cider vinegar
    • ½ cup broccoli sprouts, or other sprouts
    • olive oil for drizzling
    • salt & pepper

    Instructions

    • To spiralize the beets, slice off the tops and bottoms from the beets and peel, using a vegetable peeler or sharp knife.
      Place a plate at the end of the spiralizer to catch the noodles. Fit one beet in the spiralizer and twirl away. Repeat with the second beet.
      Check out this post on spiralizing for step by step instructions on spiralizing, with photos.
    • In a small bowl, vigorously whip together the feta, cream, garlic, and salt.
    • Heat the olive oil in a sauté pan over medium heat. Add the spring onions and cook for 2 minutes until slightly softened. Add the vinegar and spiralized beets. Toss to completely coat the beet noodles. Cook, tossing and turning the noodles often, for 10 - 15 minutes until al dente.
    • To serve, divide the whipped feta between the plates, top with beet noodles and sprouts. Drizzle with a little olive oil.
    • Add salt and pepper to your own tastes.

    Nutrition

    Calories: 460.3kcal | Carbohydrates: 28.5g | Protein: 8g | Fat: 36.2g | Saturated Fat: 12.3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Cholesterol: 50.3mg | Sodium: 726.2mg | Potassium: 945.1mg | Fiber: 7.7g | Sugar: 19.3g | Vitamin A: 606.4IU | Vitamin C: 14.3mg | Calcium: 161.6mg | Iron: 2.5mg
    Easy spiralized beets sautéed with scallions and apple cider vinegar, served over feta cheese whipped with cream + garlic. #beets #spiralizedbeets #sauteedspiralizedbeets #healthyrecipes #bestbeetsrecipes #vegetarianrecipes #vegetarianside #whippedfeta
    Easy spiralized beets sautéed with scallions and apple cider vinegar, served over feta cheese whipped with cream + garlic.
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    About Susan Pridmore

    Susan Pridmore is an award-winning cookbook author and the owner of The Wimpy Vegetarian. She has been featured in Huffington Post, Healthline, BuzzFeed, and has written for and developed recipes for The Food Network and Parade Magazine. She is professionally trained and focuses on easy vegetarian recipes for busy lives, bread-baking, and tips for new vegetarians. Susan lives in the mountains in Lake Tahoe with her husband and mini-labradoodle.

    Reader Interactions

    Comments

    1. Liz

      May 22, 2016 at 7:57 pm

      Happy Anniversary. I know we are all pushed too hard and it's not good. Bring the good old days back when things were simpler. Have a good week!

      • The Wimpy Vegetarian

        May 22, 2016 at 8:04 pm

        Thanks so much Liz! And I completely agree about wanting to get back to a simpler time :-). You have a good week too!

    2. Rosemary Mark

      May 22, 2016 at 9:39 pm

      Fabulous photos! I used my spiralizer tonight, same model. Spiraled two languishing rutabagas from my CSA box. Added to the boiling water with fettuccini the last 2 minutes of cooktime along with asparagus pieces, then tossed it all with pesto and topped with toasted walnuts. The rutabaga blended right in - Meat Man didn't even notice!

      And hey, I thought I was the queen of 72 hour lists!

      • The Wimpy Vegetarian

        May 22, 2016 at 10:18 pm

        That sounds wonderful, Rosemary! What a great idea to add it to pasta in the hot water. My meat man refuses to go near beets, so he didn't even try this one. He doesn't even want beets to touch his food in the refrigerator. I feel like I'm in grade school, lol. And yes, you reign on as queen. But I'm your chief of staff 🙂

    3. Liz

      May 23, 2016 at 5:45 pm

      5 stars
      Happy 10th! I'm still not finding the spiralizer you like - will read again. Lovely recipe - pure Susan!!

      • The Wimpy Vegetarian

        May 23, 2016 at 5:59 pm

        Just click on the photo of a spiralizer in the text above! It's right after the paragraph that under the photo of the beet strands being lifted from a skillet. Does that help?

    4. Nancy Thomson

      May 25, 2016 at 7:45 pm

      5 stars
      I always thought the spiralizer was a "joke" kitchen tool. You have totally changed my mind. These recipes look fantastic!

      • The Wimpy Vegetarian

        May 28, 2016 at 3:44 pm

        It is totally NOT a joke kitchen tool, Nancy. I started laughing remembering those old adds for a ginzu knife - remember those? I use the spiralizer a lot, and love how quickly I can throw together a meal with it. Happy Memorial Day to you and your family!

    5. Beet_lover

      May 03, 2017 at 7:26 pm

      5 stars
      Absolutely amazing! Best beets I have ever made. Will definitely be a staple in my house

    6. Alexander

      May 24, 2017 at 7:37 pm

      4 stars
      I actually just made this on a whim. I was pretty skeptical. But my fiance and I loved it! Being of Greek background, whipped feta just opened a whole new door for me.

    3.73 from 48 votes (44 ratings without comment)

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    Susan Pridmore

    Hi there! I'm an award-winning cookbook author, culinary school graduate, professional photographer and recipe developer. My cookbook Simply Vegetarian was named #1 best cookbook for new vegetarians, and I want to make it easier for you to cook fabulous vegetarian meals. Come join me in the kitchen!

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