Golden Beet Noodles with Spicy Peanut Sauce + video
Last updated: April 23, 2021
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Do you spiralize?
That exact question pop up at frequently when I’m with girlfriends, using over wine… probably similar to the discussion women had in the 1950’s around their Hamilton Beach stand mixers.
I use my spiralizer (this one!) at least once a week. And surprisingly, zucchini, which is usually the vegetable people begin with, is actually my last choice. Why? Because it’s made up of about 90% water, which is released when cooked. That means any sauce you’re using is carried away into a watery, flavorless puddle on the side of your plate, instead of staying on the vegetables.
Instead, I prefer heartier, sturdier vegetables that take well to heat and hold their bite/texture slightly. Some of my favorites include sweet potato, rutabaga, and now beets.
For this recipe, I paired a spicy peanut sauce with golden beet noodles, which are milder than red beets and don’t bleed. But, as I found out, they turn brown because of oxidization when they are sliced/peeled/cut raw. That’s why you’ll see in the video below that they get a quick dunk in water with lime juice (or lemon), and are then sautéed. This preserves their gorgeous yellow color. Golden beets are also nutrient dense, as excellent kidney and body cleansers and high in powerful antioxidants.
If you’re looking to add some protein to the dish, tofu or chicken would be great additions. And don’t skip the garnishes here – cilantro, crushed peanuts, and green onions. They add depth and dimension.
Don’t get me wrong, I still love a bowl of gluten-free pasta, but vegetables are so texturally different from grains that they’re in leagues of their own. But the most important thing that’s the same?
The satisfaction of the twirl. Enjoy, friends! xo
Watch video to learn how to make Golden Beet Noodles with Spicy Peanut Sauce!
video collaboration with Annie D’Souza
Yield: 2
SCALE:
Ingredients
- 2 tablespoons olive oil
- 1 large or 2 medium golden beets
- 1/2 teaspoon kosher salt
Spicy Peanut Sauce
- 1/3 cup natural peanut butter smooth or chunky
- 1 tablespoon tamari
- 1 tablespoon rice wine vinegar
- 1/2 teaspoon chili flakes
- 2 tablespoons fresh lime juice
- 1 large or 2 small cloves garlic minced
- 2 1/2 tablespoons warm water
- 2 teaspoons sesame oil
- cilantro crushed peanuts, sliced green onions for topping
Instructions
- Peel beets and immediately use spiralizer with blade c to make into noodles. Squeeze one lime into a large bowl of water and add beet noodles. Let sit for five minutes.
- Meanwhile, make your sauce. Add all ingredients to a small bowl and whisk to combine.
- Take noodles out of bowl and pat dry in a kitchen towel. In a large skillet, heat olive oil over medium high heat. Add noodles, tossing to coat, and cook for 6-8 minutes, until just tender.
- Top each bowl with a good amount of sauce and cilantro, crushed peanuts, and sliced green onions.
Did you make this?
tag @heartbeetkitchen on instagram and hashtag it #heartbeetkitchen
May 16, 2017
Can’t wait … you had me at beets … xoxo
I love this recipe! I sub out the peanut butter with sun butter and tamarin with coconut aminos. Makes it Whole30 compliant without the peanuts on top. It’s a favorite in our house, even for my husband who doesn’t love “healthy” food and fake noodles.
Yay, I’m so glad the family likes it! And wonderful idea to use the sun butter, etc to make it whole30 compliant.
That peanut sauce sounds amazing!
I’m with you – the texture and added flavor for spiralized veggies improves pasta dishes so much! Love this beet and peanut sauce combo!
Come over and I’ll make it for you! xo
What a hearty and yummy way to use golden beet!
I love that you make food that I want to eat. If I saw this on a menu, I would order it ASAP!
that says a lot. thank you, Kate!
Totally agree with you about zucchini- they are great in a salad but not in a cooked dish. I love golden beetroot so will definitely give this a go – looks really delicious!!
Yes! I definitely love zucchini, and it’s many applications. But cooked as noodles just doesn’t quite work. Hope you love this dish!
If you’re going to use zucchini in a cooked dish as noodles, sear them on high heat t o release the water fisrt. My zucchini lasagna comes out perfect when I do this….not at all watery.
Looks so delicious!
Izzy | Pinch of delight
I think a spiralizer is the next gadget I need to add to my kitchen! So much spiral-y fun. Also I’m a sucker for anything with a good peanut sauce :) xoxo
omg, you need one! it doesn’t take up a lot of space either. versatility, top notch. xo
Now I’m asking myself why haven’t I been making veggie noodles all this time?! I love that you used pretty golden beets here, they are gorgeous and I feel like often forgotten :) I would love to come over during the summer and share a bowl of these with you! xo
i’m so obsessed with this recipe! my main issue with veggie noodles is exactly what you mentioned about zucchini – too much water! i’m going to have to find golden beets at the farmer’s market & give this a go! xx
no more soggy zoodles! ;) this is one of my favorite summer recipes. hope you enjoy too. xo