Boodles? Beedles? Let’s just call them beet noodles. And they’re fantastic.
I feel like there’s two types of people out there: those who love beets and those who detest them. But if everyone tried roasted beet noodles, they’d turn into beet freaks like me!
I am definitely a beet lover. When I was little, my sister and I would devour an entire can of beets in about thirty seconds. Wait, we still do that. There’s nothing better than a pile of beets with a little salt. And guess what tastes even better than canned beets? Roasted beets! How many times have I said beets already in this post?
For this recipe, you will need a spiralizer. What is that you ask? Oh, just one of my favorite kitchen appliances. For those new to spiralizing, please check out one of my favorite food blogs, Inspiralized. That’s where I got the inspiration for this boodle post. She has a whole section about spiralizing beets!
Roasting the beets brings out their sweetness, and combining them with salty and garlicky kale and warm quinoa really hits the spot. This is the perfect dish to make when you feel the need to pile as many healthy things as you can onto one plate (and have it still taste good). This dish looks a little complicated, but I promise it’s easy. I made it for dinner in less than thirty minutes. You can make the dressing and saute the kale while the quinoa cooks and the beets roast. Everything ends up being done at about the same time!
Here’s the recipe:
- 1/4 yellow onion
- 2 tsp Dijon mustard
- 3 Tbsp white wine vinegar
- 2 tsp olive oil
- 1/2 tsp sugar, more to taste
- 1 beet, spiralized into noodles (use smallest blade)
- cooking spray
- salt and pepper
- 1/2 cup quinoa
- 1 cup chicken stock, no salt added
- 1 bunch of kale, stemmed and chopped
- 2 tsp olive oil
- 2 tsp minced garlic
- flat leaf Italian parsley for garnish
- Preheat your oven to 425F. Using a spiralizer, slice the beet into "noodles". Place the noodles on a baking sheet, spray with cooking spray and season with salt and pepper. Roast for 10 minutes, or until beets are soft.
- Add the quinoa and chicken stock to a pot, bring to a boil, then reduce to low for 15 minutes until quinoa is soft and fluffy and most of the stock is absorbed.
- In a large pan, add the olive oil, minced garlic, and kale. Stir fry until kale is soft.
- Meanwhile, combine all the ingredients for the dressing in a food processor. Pulse until smooth.
- To serve: layer the quinoa, kale, then beets, add the dressing on top and garnish with chopped parsley.
Hi! I’m Emily, Registered Dietitian Nutritionist and self-taught intuitive chef. I firmly believe that cooking is the simplest and most important step we can take to improve our minds and bodies and build healthier communities. Join me and let’s bring food back to the kitchen!