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Roasted Beet Noodles, Kale & Quinoa with Yellow Onion Vinaigrette

February 4, 2015

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!

Roasted Beet Noodles with Kale & Quinoa 1

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?  

Roasted Beet Noodles with Kale & Quinoa 3

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!

Roasted Beet Noodles with Kale & Quinoa 5

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:

Roasted Beet Noodles, Kale & Quinoa with Yellow Onion Vinaigrette
2015-01-29 21:58:07
Serves 2
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For the dressing
  1. 1/4 yellow onion
  2. 2 tsp Dijon mustard
  3. 3 Tbsp white wine vinegar
  4. 2 tsp olive oil
  5. 1/2 tsp sugar, more to taste
For the rest
  1. 1 beet, spiralized into noodles (use smallest blade)
  2. cooking spray
  3. salt and pepper
  4. 1/2 cup quinoa
  5. 1 cup chicken stock, no salt added
  6. 1 bunch of kale, stemmed and chopped
  7. 2 tsp olive oil
  8. 2 tsp minced garlic
  9. flat leaf Italian parsley for garnish
Instructions
  1. 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.
  2. 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.
  3. In a large pan, add the olive oil, minced garlic, and kale. Stir fry until kale is soft.
  4. Meanwhile, combine all the ingredients for the dressing in a food processor. Pulse until smooth.
  5. To serve: layer the quinoa, kale, then beets, add the dressing on top and garnish with chopped parsley.
By Emily @ Zen & Spice
Zen & Spice https://zenandspice.com/
Emily Weeks, RDN, LD
Emily Weeks, RDN, LD

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!

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Reader Interactions

Comments

  1. Dietitan Jess says

    February 4, 2015 at 9:08 am

    I love beets! haven’t tried them on the spiralizer yet though- thanks for the inspiration :)

    • Emily Hein, RDN, LD says

      February 4, 2015 at 9:47 am

      They’re super easy to spiralize. Then when they’re in smaller pieces, they’re much easier to roast in the oven and quicker too!

  2. Farrah says

    February 4, 2015 at 10:34 am

    I don’t have a spiralizer, but that’s on my to-get list (along with a food processor) once I’m finally done moving around! This looks super pretty! I love that you came up with spiralizing roasted beets! :]

    • Emily Hein, RDN, LD says

      February 4, 2015 at 1:27 pm

      Yes, for sure get a spiralizer, you will never look back :)

  3. Jessica @ Nutritioulicious says

    February 4, 2015 at 11:13 am

    I love beets, especially with goat cheese! My kids eat them too! This looks like a beautiful dish. I really need to figure out how to use my spiralizer!!

    • Emily Hein, RDN, LD says

      February 4, 2015 at 1:28 pm

      Beets + goat cheese is next on my recipe creation list :) Yes, whip that baby out and get spiralizing!!

  4. Meme says

    February 4, 2015 at 12:47 pm

    Bahaha Boodles/Beedles! That made me laugh out loud. We must be kindred spirits because I am obsessed with beets!
    I’ve been contemplating getting a spiralizer but these just pushed me over the edge. Ordering one this second ;)

    • Emily Hein, RDN, LD says

      February 4, 2015 at 1:29 pm

      Haha yay another beet freak! I am glad you are ordering a spiralizer. Hands down one of my fav kitchen appliances.

  5. Rebecca @ Strength and Sunshine says

    February 4, 2015 at 12:51 pm

    Yay! Finally someone listened and spiralized a beet! They are much more fun to spiralize than zucchini ;)

    • Emily Hein, RDN, LD says

      February 4, 2015 at 1:30 pm

      Oh for sure!! And its so much faster roasting beets when they’re in thin noodles like this. Cuts the time into fourths!

Trackbacks

  1. The Ultimate Guide to Beets says:
    April 22, 2015 at 1:33 pm

    […] Roasted Beet Noodles, Kale and Quinoa with Yellow Onions Vinaigrette :: by Zen and Spice […]

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Meet Emily

I'm Emily Weeks, Registered Dietitian Nutritionist. I believe the path to a nourished, happy life is to develop a healthy relationship with food, our minds and our bodies.

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