Beetroot Cashew Noodles

Beetroot Cashew Noodles

Beetroot Cashew Noodles is vibrant, bold, and full of flavors that brighten up your lunch or evening snacks or are perfect for a weekend get-together.

Also, it can be an eye-catching starter or small snack, a delicious salad or side dish, or just a light and healthy dinner. Feel free to add fresh herbs if you’d prefer.

I used the fresh beetroots to make the sauce but to save time, peel beetroots and make noodles of them using a spiralizer or a grater. Beetroot juice can also be used to make this dish and add fresh herbs on top of it.

Ingredients

  • Pasta/noodles
  • Beetroot
  • Garlic
  • Cashews or pine nuts
  • Olive oil
  • Salt and pepper to taste
  • Orange Juice or lemon juice
  • Maple Syrup(optional)
  • Scallion

How to make beetroot cashew noodles

Step 1: Cook the pasta

  • Cook your favorite pasta/noodles in well-salted boiling water until al dente (as per the package instructions). Drain the pasta and put into bowls or pan.
  • Wash beet under running water. In order to blanch them, immerse them in boiling water for up to 10 minutes(or until softenend), and plunge them into a bowl of cold or ice water immediately afterward. The sudden chill will also preserve the beets’ rich color.
  • Roast garlic and cashews in a non-stick pan or in olive oil.

Step 2: Blend the ingredients to make the sauce

  • Add blanched beetroot, garlic, cashews, orange juice, maple syrup, salt, and pepper to a food processor, and blend until smooth or leave it little crunchy.

Note: Feel free to add lemon juice over orange juice. In that case, add in a few tablespoons of pasta water while blending. The starches in the pasta water help the sauce stick to the noodles and coat them evenly.

Also, keep some roasted cashews aside to garnish the noodles.

  • Taste the sauce and adjust any seasonings, if desired.
  • Pour the sauce over noodles and mix it.

Step 3: Garnish and Serve!

  • Put it into bowls and garnish with chopped cashews and scallion. Top with red chili flakes for more spice and the remaining chopped scallions and cashews. Enjoy!
Beetroot Cashew Noodles
  • You can serve these hot or cold so they’re the perfect recipe to meal prep.

Frequently Asked Questions

What should I serve them with? I like serving these noodles with some extra pan-fried veggies. It’s also delicious with cheese or air-fried tofu. Anything goes here!

Can I make them less or spicier? Yes! Add sriracha to amp up the spicy level. Even a pinch of red chili flakes will really take things up a notch if you’re looking for extra spicy noodles.

Print
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Beetroot Cashew Noodles

Beetroot Cashew Noodles


  • Author: Ashu
  • Total Time: 25
  • Yield: 2 1x
  • Diet: Vegetarian

Description

Beetroot Cashew Noodles is vibrant, bold, and full of flavors that brighten up your lunch or evening snacks or are perfect for a weekend get-together.


Ingredients

Scale
  • 250 gram of pasta or noodles
  • 1 medium beetroot
  • 1 tbsp chopped garlic
  • 1/2 cup cashews
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • 4 tbsp orange Juice or lemon juice
  • Maple Syrup(optional)
  • 2 tbsp chopped scallion

Instructions

Step 1: Cook the pasta

  • Cook your favorite pasta/noodles in well-salted boiling water until al dente (as per the package instructions). Drain the pasta and put into bowls or pan.
  • Wash beet under running water. In order to blanch them, immerse them in boiling water for up to 10 minutes(or until softenend), and plunge them into a bowl of cold or ice water immediately afterward. The sudden chill will also preserve the beets’ rich color.
  • Roast garlic and cashews in a non-stick pan or in olive oil.

Step 2: Blend the ingredients to make the sauce

  • Add blanched beetroot, garlic, cashews, orange juice, maple syrup, salt, and pepper to a food processor, and blend until smooth or leave it a little crunchy.

Note: Feel free to add lemon juice over orange juice. In that case, add in a few tablespoons of pasta water while blending. The starches in the pasta water help the sauce stick to the noodles and coat them evenly.

Also, keep some roasted cashews aside to garnish the noodles.

  • Taste the sauce and adjust any seasonings, if desired.
  • Pour the sauce over noodles and mix it.

Step 3: Garnish and Serve!

  • Put it into bowls and garnish with chopped cashews and scallion. Top with red chili flakes for more spice and the remaining chopped scallions and cashews. Enjoy!

  • Prep Time: 5
  • Cook Time: 20
  • Category: American

Nutrition

  • Calories: 700

Keywords: Vegetarian, Snacks, Appetizer, Casual Party, Weekend, Beets, Beetroot Cashew Noodles, No meat

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