Baked Beet Noodles



For the sauce:
1 tbsp dried rosemary
1 tbsp garlic powder
3 tbsp olive oil
1 tbsp Bill Bragg’s amino acids

For the topping:
1 handful raw sunflower seeds
5-8 dried apricots

For the noodles:
1 large beet, peeled + spiralized
Olive oil

Julienne peeler
Kitchen scissor


1. watch this video –>How to Spiralize Beets
2. preheat the oven to 350 F
3. in a large mixing bowl, whisk together your sauce ingredients until blended + set aside
4. now that you’ve made your sauce + watched that very informative video by the beautiful @Inspiralized, we can get to making noodles with your Spiralizer
5. put on gloves as the video instructed, it will be messy
6. cut the ends of your beet + discard of them
7. if too large to fit the Spiralizer, cut in half
8. peel the skin off of your beet
9. prepare your Spiralizer + start making noodles!
10. place a cookie sheet drizzled in olive oil next the the Spiralizer end so the noodles will fall right onto it without causing a murder scene look to your kitchen counter
11. cut your noodles with a kitchen scissor to make them a nice length
12. drizzle in a bit more olive oil
13. bake for 10 minutes
14. remove from the oven/turn oven off
15. with tongs, place the beet noodles in a large bowl
16. drizzle the sauce over + add the toppings
17. toss well
18. let the noodles sit in the seasonings for 10-15 minutes
19. serve + devour



Before the beets go into the oven.


Once it’s ready to be served, yum!





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