Sautéed Beet Noodles with Yogurt and Dill – a simple vegetarian, gluten-free meal that can be made in 20 minutes! Creamy yogurt gives the warm beet noodles a luxurious richness and together with fresh dill and toasted pine nuts, it’s a refreshing combination. This easy, healthy, one-pan meal is the perfect size for one person.
Spiralized beets can be found at many mainstream grocery stores these days and make a quick and easy meal.
Have a great weekend!Print
Beet Noodles with Yogurt and Dill
Beet Noodles with Yogurt and Dill – a simple vegetarian, gluten-free meal that can be made in 20 minutes!
- Prep Time: 5
- Cook Time: 10
- Total Time: 15 minutes
- Yield: 1 1x
- Category: Vegetarian Main
- Method: Saute
- Cuisine: Northwest
- 1 tablespoon olive oil
- 1 fat shallot ( or sub ¼ up red onion) sliced
- 2 garlic cloves, rough chopped
- 6 ounces beet noodles ( spiralized beets)
- ¼ cup water
- 2–3 tablespoons plain yogurt
- 1 tablespoon fresh dill, chopped
- salt and pepper to taste
In a large skillet, heat the oil over medium heat. Add the shallot, garlic and beet noodles and sauté for 3-4 minutes, until the shallot and garlic are golden and fragrant.
Add the water and cover the pan, and simmer for 5-6 minutes or until beet noodles are tender.
Once tender, simmer uncovered if need be to allow any excess liquid to evaporate.
Swirl in the yogurt and stir in the fresh dill. Add salt and pepper to taste.