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.
Servings 2 servings
Calories 460.3kcal
Equipment
- small bowl
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