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    Home » VEGETARIAN

    Spiralized Beet Noodles with Whipped Feta

    May 22, 2016

    Jump to Recipe
    Spabeetie noodles - plated - 800X1200

    Some days

    Many days

    Almost everyday, I try to squeeze a full day's tasks into the last hour of the day. I rise at a civilized time - which is to say around 7:30am - and scramble into sweats to walk our puppy, Paprika.

    Next, I fritter my time away. I brainstorm new recipes, play with Paprika, head to yoga, and relax over a late lunch that often includes a cappuccino. Around 3pm mild panic starts to hum through my body as I realize I haven't accomplished anything beyond ideas. By 4pm, I'm hurtling through my list, re-prioritizing, checking off items, and generally being short-tempered with anything and anyone who gets in my way.

    In other words, I'm a dangerous combination of epic procrastination with a driving need to feel productive each day.

    Spabeetie noodles - cooking - 800X1200-1

    At 7pm, I shift into 8th gear as I scavenge through the refrigerator to figure out dinner. I need quick dinner ideas, and lots of them.

    Why Spiralize Your Veggies

    Having a spiralizer on hand is my 'go-to' solution. If you don't have one yet, you must get one now, and I mean right now. Just click on the image below to purchase the model I have and love (affiliate link). In fact, I love this gizmo so much, I have TWO of them - one for our house outside San Francisco, and the other for our place at the Lake.

    It reduces so many vegetables into quick cooking noodles that can be tossed with anything you'd put on a traditional pasta, and is a fun way to get your kids to eat more veggies. These beet noodles, in fact, sautéed up in just over 10 minutes! Zucchini noodles takes no more than 2 minutes.

    I've posted a number of spiralized vegetable dishes (see links at the bottom of the post), but never beets. And I will clue you in right now, all beets do not want to spiralize. I created quite a mess, in fact, trying various beets until I figured it out.

    Spabeetie noodles - plated bright- 800X1200

     

    Tips for Spiralizing Beets

    • Don't try this with chioggia beets. Their texture is much drier when raw, and don't spiralize well. I tried three different chioggia beets, and my spiralizer jammed up every time, creating quite a mess.
    • 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.
    • Spiralized beets can be eaten either raw or cooked. I chose cooked, as a personal preference, and infused them with a little apple cider vinegar while they sautéed. If you opt for raw, whisk up a vinaigrette of cider vinegar, garlic, olive oil, and seasoning to drizzle over the noodles and whipped feta.
    Print Recipe
    3.74 from 46 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.
    Prep Time15 mins
    Cook Time20 mins
    Total Time35 mins
    Course: Vegetarian Main Dish
    Cuisine: American
    Keyword: Spiralized beet noodles
    Servings: 2 servings
    Calories: 334kcal
    Author: Susan Pridmore

    Ingredients

    • 2 large red beets that will produce about 3 - 4 cups spiralized beets
    • ¼ cup feta cheese I like sheep feta
    • ¼ cup heavy cream
    • 1 teaspoon garlic paste, or minced garlic
    • ¼ teaspoon kosher salt
    • 3 tablespoons 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 potato 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.
    • 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.

    Notes

    Calories were calculated using the VeryWell Fit nutrition calculator, and assumed 2 servings.

    Nutrition

    Calories: 334kcal

    For more spiralized recipes check out these winners!

    Shoestring Garlic Truffle Fries

    Shoestring Garlic Truffle Fries

    Spiralized zucchini, with garlic, tomatoes, and asiago cheese. Zoodles!

    Spiralized Zucchini with Garlic, Tomatoes, and Asiago Cheese

    Spiralized Sweet Potatoes and Apples

    Spiralized Sweet Potatoes and Apples in Browned Butter

    Zucchini Zoodle Scampi

    Zucchetti Scampi over Couscous

    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.
    « Swiss Chard and Quinoa Gratin
    Healthy Mexican Casserole with Quinoa »

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    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.

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    I'm a mostly vegetarian married to a mostly carnivore and am on a constant hunt for healthy, delicious recipes we'll both like. Most recipes here are vegetarian with tips for adding meat or fish for the meat-eaters at the table. Whether you're vegetarian, or just wanting to eat less meat, I hope you'll find inspiration here to try something new for your own table, even if you're sharing it with someone with different eating preferences.

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