Beet Noodles with Walnut, Feta & Hemp Seeds

A different take on a beet salad using beet noodles, sheep milk feta, walnuts, hemp seeds, on a bed of wilted green chard. It is super colorful, quick, and easy- using just a few ingredients!


I was inspired to use beet noodles after trying them in a Purple Carrot food delivery years ago. While most of my recipes are #lowcarb, it's because I am #carbconscious - not because I think carbs are the enemy. When I crave carbs, I eat them, and I stick to non-processed, nutritious, whole-food choices. Like these beautiful red beets. The fiber from the chard helps balance it out, plus you get protein and healthy fats from the hemp seeds and walnuts. A great vegetarian meal to try out even if you aren't strictly vegetarian!

Kitchen Tools You Need:

  • Cutting board

  • Knife (to chop chard)

  • Colander (large enough to fit chard/ beet noodles)

  • Small baking sheet (to toast walnuts- optional)

  • Oven

  • Pot of lightly salted water- to cook beet noodles

  • Skillet large enough to fit chard


Ingredients

  • 3 cups of spiralized beets (I buy mine from Wegman's or Whole Foods)

  • 1 bunch green Swiss chard- washed & roughly chopped into 1 inch ribbons

  • 1/2 cup walnuts- toasting is optional but adds a nice flavor- skip step 1 if your walnuts are already toasted or if you want to leave this out.

  • 1/3 cup sheep milk feta (Valbreso is my favorite!)

  • 1/4 cup hemp seeds

  • 2 tablespoons olive oil

  • sea salt to taste


  1. Preheat oven to 350. Place walnuts on your baking sheet, and bake in pre-heated oven for 5-8 minutes; check them constantly after the 5 minute mark so they don't overcook! They'll smell toasty and look golden when ready. Remove from oven and set aside (this can be done in advance).

  2. Heat your pot of water to a boil. In the meantime, prep your chard. Rinse the leaves, then chop into approx. 1 inch ribbons.

  3. In a large skillet over medium heat, add 1 tablespoon olive oil and chard. Stirring occasionally to cook evenly. Once wilted and cooked, set aside (can also be done in advance)

  4. Once the water is boiling, add your beet noodles. Cook for 7-8 minutes, until tender. Drain in colander when they're done.

  5. Assemble your bowls! This recipe makes 2: divide chard between bowls, drizzle with 1/2 tablespoon each, a sprinkle of salt to taste, then top with the beet noodles, feta, toasted walnuts, and hemp seeds. Enjoy!




 

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