Roasted Beet Noodles with Onions and Sweet Orange Glaze

By Micki Brown
Serves 4


¼ cup apple cider vinegar

Juice of 1 large sweet orange (my favorite is blood orange)

2 tbsp pure maple syrup

1 tsp Dijon mustard

1 tsp orange zest

1 bunch medium sized beets, tops removed, peeled and spiralized

1 medium yellow onion, sliced

2 tbsp extra virgin olive oil

Sea salt and pepper to taste

Drizzle of citrus infused olive oil (plain will work if you don’t have citrus infused)


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.