Spiralized beet noodles sautéed in olive oil and apple cider vinegar, served over whipped feta, and finished with fresh sprouts and a drizzle of olive oil. This is a quick, flavorful dinner that comes together in about 35 minutes and highlights the natural sweetness and color of beets.
Note: not every variety of beet is ideal for spiralizing. Below you’ll find guidance on which beets work best and practical tips for successful spiralizing.
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🤷♀️ Why Spiralize Your Veggies?
Spiralizing turns vegetables into noodle-like strands that cook quickly and create a satisfying, pasta-like texture without refined grains. Spiralized vegetables are an easy way to boost vegetable intake, add vibrant color to a plate, and make weeknight dinners faster. They’re also great for simple preparations—toss with a light sauce, sauté with aromatics, or serve raw with a bright vinaigrette.
If you’re increasing the number of vegetarian meals in your routine, learning to spiralize is a handy skill. Zucchini and summer squash spiralize especially fast and cook in just a couple of minutes, while sturdier roots like beets or sweet potatoes need a bit more time and care.
🧅 Main Ingredients + Notes
Using the right ingredients and a few shortcuts makes this dish quick and reliable. You can prep some elements ahead of time—whip the feta, trim scallions, or spiralize beets in advance—to shorten active cooking time.
Full ingredient quantities and exact directions are in the recipe card below.
- Beets – Choose red beets for best results; they hold together and spiralize into long, attractive strands. Chioggia (candy-striped) beets are lovely for color but tend to break and clog the spiralizer when raw.
- Feta cheese – a creamy, tangy whipped feta makes a rich base for the beet noodles.
- Heavy cream – used to loosen and smooth the feta into a spreadable consistency.
- Garlic – adds savory depth to the whipped feta.
- Scallions – use the green tops for flavor and a fresh onion note.
- Apple cider vinegar – brightens the sauté and balances the beets’ sweetness.
- Sprouts – broccoli sprouts or your favorite sprouts add texture and a fresh finish.
Disclosure: this post may reference tools and ingredients commonly used in home kitchens. Any product mentions are for convenience and do not include paid endorsements in this cleaned version.
🔪 Recommended Equipment
- Vegetable peeler — for peeling beets before spiralizing.
- Spiralizer — handheld or countertop models both work; choose a sturdy model for root vegetables.
- Large bowl — to catch spiralized noodles.
- Whisk — to blend the whipped feta.
- Chef’s knife — to trim beet ends and slice scallions.
- Large skillet — for sautéing the beets and scallions.
📝 Instructions Overview
Below is a concise overview of the technique. Complete, step-by-step instructions appear in the recipe card further down.
Step 1
Spiralize. Trim and peel the beets, then spiralize into noodle-like strands. Work carefully and collect the noodles in a bowl.
Step 2
Whisk. Vigorously combine feta, heavy cream, garlic, and a pinch of salt until smooth and spreadable.
Step 3
Sauté. Gently sauté sliced scallion tops in olive oil, add apple cider vinegar, then toss in the beet noodles. Cook, turning frequently, until the beets are just tender but still have bite.
Step 4
Serve. Spread the whipped feta on each plate, pile the warm beet noodles on top, garnish with sprouts, and finish with a drizzle of olive oil and a grind of pepper.
👩🍳 Preparation Tips
Red beets produce a lot of magenta juice while cutting and spiralizing. Protect countertops and clothing, and keep a damp sponge or cloth nearby to wipe up spills immediately. Rinse any spiralizer components right after use to prevent staining and to make cleanup much easier.
If you want to use chioggia (candy-striped) beets for their visual appeal, consider slicing them thinly by hand or using a mandoline rather than forcing them through a spiralizer; their texture can lead to short, fragile strands.
💡 Ideas for Possible Variations
- Raw option: Serve spiralized beets raw as a salad tossed with a vinaigrette of apple cider vinegar, olive oil, garlic, and a touch of honey or mustard.
- Simple salad: Combine raw beet noodles with arugula, crumbled feta or goat cheese, toasted walnuts, and a lemony vinaigrette.
- Roasted version: Toss beet noodles with oil, vinegar, salt, and pepper, then roast on a parchment-lined sheet at high heat for 10–15 minutes until slightly caramelized.
- Pesto swap: Toss the cooked beet noodles in basil pesto in place of serving them over whipped feta.
Spiralized Beet Noodles over Whipped Feta
Spiralized beet noodles sautéed in olive oil and apple cider vinegar, served over whipped feta, and topped with sprouts and a drizzle of olive oil.
Ingredients
- 2 large red beets (about 3–4 cups spiralized)
- 1/4 cup feta cheese (sheep feta preferred)
- 1/4 cup heavy cream
- 1 teaspoon garlic paste or 1 clove garlic, minced
- 1/4 teaspoon kosher salt
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons sliced tops of spring onions or scallions
- 2 tablespoons apple cider vinegar
- 1/2 cup broccoli sprouts or other sprouts
- Olive oil for drizzling, plus salt and pepper to taste
Instructions
- Trim the ends from the beets and peel them with a vegetable peeler or knife. Place a plate or bowl at the end of your spiralizer to catch the noodles and spiralize each beet. If you are new to spiralizing, work slowly and steady the beet as it feeds through the machine.
- In a small bowl, whisk the feta, heavy cream, garlic, and salt vigorously until smooth and spreadable. Adjust the texture with a touch more cream if needed.
- Heat the olive oil in a large skillet over medium heat. Add the scallion tops and cook for about 2 minutes until they soften. Add the apple cider vinegar and the spiralized beets, tossing to coat the noodles thoroughly.
- Continue to cook the beets, tossing frequently, for about 10–15 minutes or until they are tender but still slightly al dente. The exact time will depend on beet thickness and size.
- To serve, smear the whipped feta across individual plates, pile the warm beet noodles on top, add the sprouts, and drizzle with a little olive oil. Season with salt and freshly ground black pepper to taste.
Nutrition (per serving)
Calories: 460 kcal | Carbohydrates: 28.5 g | Protein: 8 g | Fat: 36.2 g | Fiber: 7.7 g
