A one pan “pasta” featuring golden beet noodles and their greens tossed in a spicy and creamy cilantro sauce.
I always enjoy finding different ways to use up the forgotten part of a vegetable; it’s like getting two for the price of one. Carrot tops go into pesto, broccoli stems are thinly sliced and quickly sautéed, in this case its beet greens.
Beets and their greens are a natural pairing and an excellent way to get the full nutritional benefit out of the vegetable.
Why Use Beet Greens?
With a texture similar to chard and a mild flavor akin to spinach, the greens are delicious in their own right but often get overlooked and are automatically discarded when you buy them at the market. So the next time you’re out shopping, if a vendor asks if you want the tops on say yes! In fact you can probably get some extra tops for free if you ask since they’ll probably have plenty leftover.
This root to leaf dish uses both the beet roots and their green tops for a simple spin on pasta. At first glance you might guess it could be a mound of spaghetti noodles, but if you look closer you’ll see the extra sunny yellow hue of the golden beets that lets you know these aren’t ordinary noodles.
How to Make Beet Noodles:
Here’s the idea, you quickly whiz up the sauce in the food processor or blender. Then breakout your spiralizer and within a few minutes you have a nice mound of curly noodles. Next you wilt the beet greens in a pan with some olive oil and garlic. Add the noodles, a little water and pop the lid on for a few minutes to soften everything. Once the beets and greens are nice and tender, you pour the cilantro tahini sauce into the pan and toss to coat.
That’s it, you’re done. Dinner is served. Easy right? Oh and if you have any leftover, I should tell you that they are terrific cold out of the fridge the next day as well.
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FAVORITE TOOLS FOR THIS RECIPE
Click on the images below to see what I recommend for making this recipe.