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Beet and butternut “noodles” with kale and feta

Beet and butternut “noodles” with kale and feta

5
Points®
Total Time
45 min
Prep
20 min
Cook
25 min
Serves
4
Difficulty
Moderate
We suggest a combination of beet and butternut noodles in this dish because of how brilliant they look together, but you can also use just one or the other. Lacinato kale, also known as dinosaur kale or Tuscan kale, is a variety with bumpy, very dark blue-green leaves. You can also use regular green kale instead, but remove the stems or ribs before slicing as they can be tough. Some great additions to this dish include diced hard-cooked egg, chickpeas or cannellini beans, or sauteed mushrooms. A quick trick for mincing garlic is to rub the peeled cloves against the holes of a microplane grater. Scrape away the garlic paste from the underside of the grater to use in the recipe.

Ingredients

Uncooked beets

6 oz, noodles (about 3 cups)

Raw butternut squash

6 oz, noodles (about 3 cups)

Extra virgin olive oil

4 tsp

Uncooked onion

1 medium, chopped

Garlic

3 clove(s), minced

Fresh thyme

2 tsp, leaves

Kale

5 cup(s), lacinato variety, tough ribs removed, leaves sliced

Table salt

¾ tsp

Black pepper

¼ tsp

Fresh lemon juice

1 tsp

Balsamic vinegar

1½ tsp

Crumbled feta cheese

⅔ cup(s)

Green pumpkin seeds (pepitas)

½ cup(s), toasted

Instructions

  1. Bring 1 inch water to boil in large saucepan. Place beet noodles in one half of steamer basket and butternut noodles in the other half (keep them as separate as possible so beet juice won’t stain the butternut noodles). Place basket over water; cover and steam until tender, about 9 minutes.
  2. Meanwhile, heat 1 teaspoon oil in large nonstick skillet over medium heat. Add onion and cook, stirring occasionally, until golden, about 7 minutes. Add garlic and thyme and cook, stirring, until fragrant, about 30 seconds.
  3. Add kale, 1/2 teaspoon salt, and 1/8 teaspoon pepper; cook over medium heat, covered, stirring occasionally, until kale is tender, about 6 minutes. Remove from heat.
  4. Place hot beet and butternut noodles in large bowl and toss with lemon juice, 1 teaspoon oil, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper. Add kale mixture and balsamic and gently toss. Spoon evenly onto 4 plates; sprinkle evenly with feta and pumpkin seeds. Drizzle each serving with 1/2 teaspoon of remaining oil.
  5. Serving size: 1 1/2 cups vegetable noodles, 2 1/2 tablespoons cheese, 2 tablespoons pumpkin seeds, and 1/2 teaspoon oil

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