Orange Soy Marinated Beet Noodles
By Erin Froehlich Serves 10
Sweet, earthy beets are nutrient-packed and probably one of the world's most beautiful foods, so I think it's a real shame more people aren't cooking with them! This recipe is designed to convert beet skeptics into beet lovers. What probably weirds some people out, is the fact that though beets are sweet, there is no tang to them, and although they are earthy, there's no salt. The orange soy marinade helps fill in those flavor gaps and the thin noodle-cut allows for maximum marinade absorption. Go figure the funky-food-loving Chinese would have the perfect flavor match for beets.
Print Friendly View
- 2 Boiled Beets, Skinned
- 3 cups Orange Juice
- 1½ Shallots, thin sliced
- 4 Tbsp Soy Sauce
- 1 Cup Asparagus, Chopped and Sauteed
- 1 Cup Roasted Red Peppers (Sweet OR Spicy)
- ½ Cups Goat Cheese Crumbles
- 3 Tbsp Red Onion, Chopped
- 2 Tbsp Extra Virgin Olive Oil
You may also need:
A Pot, Bowl, Kitchen Knife, Spoon
Take your skinned, boiled beets and cut off the ends. Cut both beets aiming for very thing strips .5 mm or less around. Place beet "noodles" in a bowl.
Pour in orange juice and soy sauce. Mix in shallots. Refrigerate over night or at least 3 hours. (Longer = more marinade absorption)
Drain marinade from noodles in a colander. Mix in asparagus, roasted peppers, goat cheese, and red onion. Top with EVOO. Voila! You've got a flavorful, beautiful side dish. :)
You must be logged in to comment or leave notes on this recipe!