Roasted Beet Noodles with Onions and Sweet Orange Glaze
By Micki Brown
Serves 4
Preheat oven to 400 degrees F.
In a large skillet, heat the 2 tbsp olive oil, and then add the onions and sauté over medium-low heat until they are slightly browned. Once done, drain on a paper towel and set aside.
Place the apple cider vinegar, orange juice, maple syrup, Dijon mustard, orange zest, salt and pepper into a sauce pan and bring to a boil. Reduce the heat to medium-low and simmer for about 15 minutes.
While the glaze is cooking, place the spiralized beets on a rimmed baking tray and drizzle with citrus infused olive oil, then sprinkle with some salt and pepper. Place in the oven and roast for 8-10 minutes. When done, place the beets on a serving platter, drizzle with the orange glaze, top with browned onions. Serve and enjoy.
Ingredients
Directions
Preheat oven to 400 degrees F.
In a large skillet, heat the 2 tbsp olive oil, and then add the onions and sauté over medium-low heat until they are slightly browned. Once done, drain on a paper towel and set aside.
Place the apple cider vinegar, orange juice, maple syrup, Dijon mustard, orange zest, salt and pepper into a sauce pan and bring to a boil. Reduce the heat to medium-low and simmer for about 15 minutes.
While the glaze is cooking, place the spiralized beets on a rimmed baking tray and drizzle with citrus infused olive oil, then sprinkle with some salt and pepper. Place in the oven and roast for 8-10 minutes. When done, place the beets on a serving platter, drizzle with the orange glaze, top with browned onions. Serve and enjoy.