Creamy Lemon Miso Zucchini Noodles with Roasted Beets and Walnuts
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!
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.