Beet Noodles with Yogurt and Dill – a simple vegetarian, gluten-free meal that can be made in 20 minutes!
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.
Top with toasted pine nuts and fresh dill.
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