A light, healthy, and delicious meal. Lemon miso zucchini noodles with roasted beets, beet greens, and toasted walnuts. Gluten-free, vegan, all the things but most importantly quick, healthy and yummy!
What you need for this recipe: zucchini noodles, beets (with greens attached), walnuts, miso paste, lemon, olive oil.
You know what makes me super crazy happy? A meal entirely composed of rockstar plants. Vegetables that do double duty as noodles, yes that is genius. Vegetables that do double duty as both a leafy green and root vegetable? Oh beets, you make my heart sing.
Combine these heavy hitting veggies together in one dish, and get ready for delicious town.
I have been very into quick easy healthy recipes lately, like easy instant pot dinners, healthy lunch jar salads, and easy any time of the day Buddha bowls. We are full on into hustle season and my kitchen needs to become a quick respite from the never-ending to-do list.
Zucchini noodles and cauliflower rice have moved right to the top of my list for quick and easy meals. A big thank you to Trader Joe's and Whole Foods for selling them ready to go. I have to admit, my spiralizer has been a little lonely since I discovered pre-spiralized zucchini. I know it is far less expensive to spiralize zucchini yourself, but sometimes you have to take the help where you can get it.
With that said, start this recipe with either hand spiralized zucchini noodles or pick yourself up a pre-spiralized package from your local grocery. While you are there, also pick up a gorgeous bunch of beets, greens intact.
I found these baby beets at my local farmers market and swooned. The greens were young, beautiful and plentiful and I knew I was going to make good use out of them. Simply cut off the greens, chop and wash and set aside.
The beets you will scrub well (if they are large beets you will want to peel them, my baby beets barely had anything to peel so I just scrubbed them very well), toss with olive oil, salt, and pepper and roast until they are beautiful little jewels of earthy sweet goodness.
Nutrition Benefits of Beets:
A quick reminder that beets are one of the nutrition wonders of the plant world, here is why:
- High in fiber which helps to reduce LDL cholestrol.
- Supportive to cardiovascular health, helps to reduce triglycerides and increase good cholesterol in the body.
- High in folate, excellent food in pregnancy
- The pigment in beets, called betalain, helps to counteract cancerous cell growth
- Amazing liver support – beets help to stimulate the natural detoxification abilities of the liver.
- Beets help to stimulate the flow of bile, which makes them a very supportive food for gallbladder health.
Please don't be intimidated by beets. They are a very easy vegetable to cook and include in your diet. I am very seriously into beets, I have found ways to sneak them into my pretty pink beet pancakes, beet and berry salad, beet and arugula jar salad, chilled beet soup, roasted beet and everything spice polenta, beet, pray, love smoothie bowl, and even chocolate beet souffle. Yup, I love me some beets for breakfast, lunch, dinner, and even dessert 🙂
Once your beets are roasted to perfection set them aside and get to work on your zucchini noodles.
Simply saute your noodles for a few minutes in olive oil and then add the washed and chopped beet greens to the pan. Cover for a few minutes until the greens have wilted.
Add the roasted beets to the pan and toss together with your lemon miso sauce (miso paste + lemon juice – seriously it's that easy!) Top with toasted walnuts, optional but I think the crunch is necessary and my friends you have a fantastic dinner!
A Few Tips for Making Perfect Zucchini Noodles:
- Keep in mind that zucchini releases a ton of water when cooked. You want to take that into account when making a sauce for zucchini noodles.
- Make sure your sauce has a ton of flavor and if it's a sauce that typically calls for diluting (as in a miso sauce) skip the dilution step, the zucchini noodles will take care of that.
- Do not overcook. I think zucchini noodles are perfect at the 3-minute mark. In this recipe, you are also sauteeing greens with the noodles, budget cooking time accordingly.
Quick, easy, healthy, delicious.
If you make these creamy miso zucchini noodles, please be sure to leave a comment and/or give this recipe a rating! I love hearing from you and respond to each and every comment. If you take a quick shot of your masterpiece be sure to tag me on Instagram! Seeing your photos literally lights up my life 🙂
Creamy Lemon Miso Zucchini Noodles with Roasted Beets and Walnuts
- 16 ounce zucchini noodles about 3 large zucchini
- 1 bunch red beets greens intact
- 3 tbsp olive oil
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1 tbsp mild white miso paste
- 1 tbsp lemon juice
- 1/4 cup walnuts
- Prepare the beets by removing the greens (chop, wash and reserve them for later) and scrubbing the beet root well. If you are using large beet root you will also want to peel them. Toss beets with 2 tbsp olive oil, salt, and pepper. Prepare a baking sheet with parchment paper and spread the beets out in a single layer. Roast in a 400° oven for 25 minutes or until a fork is easily inserted into the beets. Remove from oven and set aside.
- In the meantime prepare your miso sauce by whisking together miso paste and lemon juice until it has a creamy texture. Set aside.
- Heat 1 tbsp olive oil in a large pot over medium heat. Add zucchini noodles to the pot and cook for 1 minute. Add beet greens, cover and cook for 3 minutes. Remove lid and stir well. Turn off heat and stir in miso sauce. Add beets to pot and gently stir together. Top with freshly ground black pepper and toasted walnuts (toast walnuts in a dry pan for 4 minutes stirring constantly until they begin to brown slightly).
- Nutrition facts are for 2 large servings and are an estimate.
- You can use red, golden, or candy stripe beets.
- If you can't find beet greens baby spinach will do.
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