Last summer, when we started getting beets from the CSA, we scoured recipes calling for beets to come up with ways to use them. Eric and Kelly are big fans of beets, but I am more of a reluctant beet-eater. Gilbert was a newbie to the world of beets, but quickly became a connoisseur due to the oodles of beets we got from the CSA.
While we ate beets often in a variety of ways, two of the more innovative recipes we experimented with were spiralized beet noodles with feta cheese. They were very similar in their ingredient lists, while slightly different in their preparation methods. Both were great recipes that we enjoyed last summer and are are looking forward to making this fall. I’m posting the quicker and easier to prepare of the two recipes first. We use it as an appetizer and as a meatless meal selection. Besides being a tasty dish, using the spiralizer on the beets also makes it fun to prepare!
Spiralized Beets Over Whipped Feta
Spiralized Beet Noodles Over Whipped Feta (adapted from thewimpyvegetarian.com) Prep Time: 8 minutes, Cook Time: 17 minutes, Total Time: 25 minutes, Serves 2
Ingredients:
- 2 large red beets, about 1 1/4 pounds
- 1/4 cup feta cheese
- 1/4 cup heavy cream
- 1 teaspoon garlic paste
- 1/4 teaspoon kosher salt
- 3 tablespoons extra virgin olive oil
- 2 scallions, thinly sliced
- 2 tablespoons apple cider vinegar
Instructions:
Prep the beets for spiralizing. Slice off the tops and bottoms from the beets and peel them. Place a bowl or plate at the end of the spiralizer to catch the noodles. Fit one beet in the spiralizer and turn it into noodles. Repeat with the second beet. There will be about 3 – 4 cups of spiralized beets.
Prep the beets and the scallions.
In a small bowl, vigorously whip together the feta, cream, garlic, and salt. Set the cheese mixture aside.
Process the feta with the cream and garlic.
Heat the olive oil in a sauté pan over medium heat. Add the scallions and cook them for 2 minutes until they are slightly softened. Add the vinegar and the spiralized beets to the pan. Toss to completely coat the beet noodles. Cook them, tossing and turning the noodles often, for 10 – 15 minutes, until they are al dente.
Cook the beets.
To serve, divide the whipped feta between the plates, then top the cheese mixture with the beet noodles. Drizzle the noodles with a little olive oil and add salt and pepper to taste.
Whipped feta is a great addition to beets!
I’ll eat beets prepared this way any day! ~Linda
Spiralized Beet Noodles with Whipped Feta (adapted from thewimpyvegetarian.com) Prep Time: 8 minutes, Cook Time: 17 minutes, Total Time: 25 minutes, Serves 2
Ingredients:
- 2 large red beets, about 1 1/4 pounds
- 1/4 cup feta cheese
- 1/4 cup heavy cream
- 1 teaspoon garlic paste
- 1/4 teaspoon kosher salt
- 3 tablespoons extra virgin olive oil
- 2 scallions, thinly sliced
- 2 tablespoons apple cider vinegar
Instructions:
Prep the beets for spiralizing. Slice off the tops and bottoms from the beets and peel them. Place a bowl or plate at the end of the spiralizer to catch the noodles. Fit one beet in the spiralizer and turn it into noodles. Repeat with the second beet. There will be about 3 – 4 cups of spiralized beets
In a small bowl, vigorously whip together the feta, cream, garlic, and salt. Set the cheese mixture aside.
Heat the olive oil in a sauté pan over medium heat. Add the scallions and cook them for 2 minutes until they are slightly softened. Add the vinegar and the spiralized beets to the pan. Toss to completely coat the beet noodles. Cook them, tossing and turning the noodles often, for 10 – 15 minutes until they are al dente.
To serve, divide the whipped feta between the plates, then top the cheese mixture with the beet noodles. Drizzle the noodles with a little olive oil and add salt and pepper to taste.