Curried Beet Noodles



For the sauce:
2 tbsp yellow curry powder
1 tbsp garlic powder
1 tsp turmeric powder
1 tbsp Bill Bragg’s amino acids
1 carton mushrooms, sliced
1 red onion, sliced

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

1 bag baby spinach

Veggie 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. sautée onions + mushrooms till caramelized
15. remove from the oven/turn oven off
16. with tongs, place the beet noodles in a large bowl
17. drizzle the sauce over
18. toss well with veggies
19. let the noodles sit in the seasonings for 10-15 minutes
20. serve over a bed of spinach + devour



Here’s a pic of before I cooked them.


I know the plate looks ugly but it’s SO good!! I erased the plated pictures because they did not do this dish justice. Make this ASAP and thank me later.




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