Roasted Beets over Green Tea Infused Noodles

Roasted Beets over Green Tea Infused Noodles

I have really taken a liking to Asian inspired meals, especially during the days of early spring vegetables. Last autumn, I grew pak choy and tatsoi for the first time and fell in love not only with their wonderful crunchiness and flavor but also with the ease it takes to grow them. This recipe is extremely versatile and does not have to use beets; you could sub in literally any other roasted veggie. I find myself always challenged by what to do with beets, so I think that this is a great way to ease into cooking with them! With a creamy fresh dill sauce, it makes this recipe the perfect flavor to look forward to summer.

Recipe + Ingredients |

  • 1 bunch beets, cubed

  • 1 tbsp olive oil

  • 1 tsp ground coriander

  • 1 tsp chili powder

  • 1/2 tsp salt and pepper

  • 6-8 bags green tea (or your favorite tea)

  • 6 cups water

  • your favorite pasta

  • 1 scallion

  • 2 tbsp sesame seeds

  • feta cheese for topping

  1. Preheat your oven to 350.

  2. Toss the chopped beets with olive oil, coriander, chili powder, salt, and pepper. Spread evenly on a baking sheet over parchment paper. Roast for 25-30 minutes or until easily pierced with a fork.

  3. Heat the 6 cups of water in a saucepan until boiling. Add the 6-8 tea bags. I used green tea, but you could try a number of different flavors that you prefer. Let steep for 10-15 minutes or until darkened.

  4. Once the tea has steeped, add the noodles and cook according to package directions.

  5. Place the finished noodles in your dish, top with the roasted beets, and drizzle with sauce (recipe below). Top with sesame seeds, chopped scallion, and feta cheese.

  • 1 cup plain whole milk Greek yogurt

  • 2 cloves garlic

  • 1 tbsp lemon juice

  • 1/4 cup fresh dill

  • 1/4 cup cashews or peanuts

  1. Combine all ingredients in a food processor or blender and pulse until smooth.

How do you like to enjoy beets? I would love to hear some new ideas! This year we are growing a lovely collection of varieties including Chioggia Guardsmark, Boldor, Boro, Red Ace, Babybeat, and Avalanche all from Johnny’s Seeds. It’s not too late to try planting these for an autumn harvest!

xoxo Kayla


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