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.
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🤷♀️ 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.
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🔪 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
📝 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.
👩🍳 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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Spiralized Beet Noodles over Whipped Feta
Equipment
- Vegetable peeler
- small bowl
- Whisk
- Chef's knife
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
Liz
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
Thanks so much Liz! And I completely agree about wanting to get back to a simpler time :-). You have a good week too!
Rosemary Mark
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
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 🙂
Liz
Happy 10th! I'm still not finding the spiralizer you like - will read again. Lovely recipe - pure Susan!!
The Wimpy Vegetarian
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?
Nancy Thomson
I always thought the spiralizer was a "joke" kitchen tool. You have totally changed my mind. These recipes look fantastic!
The Wimpy Vegetarian
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!
Beet_lover
Absolutely amazing! Best beets I have ever made. Will definitely be a staple in my house
Alexander
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.