These golden beet noodles with pine nuts & goat cheese are so tasty you won’t realize you are eating veggie noodles! And it takes less that 20 minutes to make this gluten free, vegetarian dish! Easy, healthy, tasty.
This week I’m sharing two recipes from a recent trip to the Strip district. Today it’s these golden beet noodles and on Sunday it’s going to be a simple Meyer lemon margarita. I love the Strip District. It inspires me and I always find a few interesting things to try. I’m fairly new to beets as just having tasted them the last few years. I don’t remember my mom ever serving them and they don’t sound appetizing so I never tried them. Now I love them so when I saw this big, beautiful box of golden beets (see below) I thought I’d give them a try.
When I saw the color I just grabbed a few but to be honest I thought they were candy beets … those pretty beets with the circular pattern on the inside. No worries because these golden beets had lovely shade of yellow that I thought was gorgeous. I of course immediately thought of a salad as I’m a big salad maker and shared with you my pickled beet salad with gorgonzola last week.
My second thought was to pull out my spiralizer and make some veggie noodles. I have lots of veggie noodle dishes on this blog. Just scroll down and see a few at the end of this post. They are so good in my opinion. They take little time to make and they are crunchy, pretty, tasty and good for you! It’s all in what you mix them with. Goat cheese and pine nuts work great with beets, especially if you roast them a bit. The roasting brings out sweetness that along with tangy goat cheese and crunchy pine nuts is the perfect taste combination. I’m not exaggerating when I say I love this dish. I’m going to make this dish a lot this spring.
To make the beet noodles you need a spiralizer but you could use a julienne peeler or if you are specially skilled you can do something with a regular vegetable peeler. If you just want to make these with out the noodle effect, just make sure you cut them into bite size pieces so they are easily cooked. Just toss them with a little olive oil, garlic, rosemary, salt and pepper and roast for 15 minutes.
I like them al dente but if you like them softer cook them longer. That’s all the cooking you are going to do, except for the toasting the pine nuts for a few minutes in a dry skillet. You can do that when the noodles are roasting. After that, just mix in a little goat cheese and pine nuts and serve.
Golden beet Noodles with Pine Nuts & Goat Cheese
These are very similar to my basil & beet salad that I made a long time ago but to me this is more of a main dish and should be served warm. Start to finish this only takes about 20 minutes so you can’t beat that! I hope you like this as much as I did. I really did … it’s my kind of thing with the goat cheese and pine nuts. Yum! It’s a good dish to bring in the spring, enjoy!
Golden Beet Noodles with Pine Nuts & Goat Cheese
- 4 small golden beats peeled and made into noodles
- 1 teaspoon garlic crushed
- 1 tablespoon olive oil
- 1/2 teaspoon rosemary
- 1/4 cup goat cheese crumbles
- 2 tablespoons pine nuts
Preheat the oven to 400 degrees F.
Peel beets and then using a spiralizer or peeler, make into noodles.
Toss beefs with olive oil, garlic and rosemary.
Add to a sprayed cookie sheet and roast for 15 minutes or desired crunchiness.
Meanwhile add pine nuts to a dry skillet and toast over medium low heat. Make sure to watch so they don't burn.
Let cool and set aside.
Take out of oven and plate the noodles. Add goat cheese crumbles and toasted pine nuts on top.
THIS POST MAY CONTAIN AFFILIATE LINKS. FOR MORE INFO PLEASE VISIT OUR POLICIES PAGE.
More veggie noodle dishes!