Beet Noodles with Tomatoes, Feta, and Bacon
- Carbohydrate 2.07637 g
- Cholesterol 0 mg
- Fat 0.09701 g
- Fiber 0.541200015425682 g
- Protein 0.47963 g
- Saturated Fat 0.014273 g
- Serving Size 1 1 Serving (41g)
- Sodium 40.0217864583334 mg
- Sugar 1.53516998457432 g
- Trans Fat 0.028411 g
- Calories 10 calories
Step-by-step
- Place a large skillet over medium-high heat and coat with cooking spray. Once heated, add in the bacon strips and cook until crisp, about 7 minutes. Transfer to a paper towel lined plate.
- Remove about half of the bacon fat from the skillet and set the skillet aside for 1-2 minutes to cool down and then place back over heat. Add in the beet noodles and toss for 1 minute or until the noodles begin to wilt. Then, add in the tomatoes, garlic, salt, pepper and cover and let cook for 5-7 minutes, uncovering occasionally to toss, or until beet noodles are wilted and cooked to al dente.
- Once done, transfer the beet noodle mixture to a serving platter, crumble over with the bacon and garnish with parsley and feta. Serve immediately.
Standard wheat pasta relies on boiling water for transformation, whereas spiralized root vegetables depend entirely on high-heat skillet contact and precise moisture management. Utilizing rendered bacon fat as the cooking medium seasons the pan while supplying the necessary lipids to soften the dense cellular structure of the beets without making them soggy.
- Render the 3 to 4 bacon strips over medium-high heat for approximately 7 minutes until fully crisp, ensuring adequate fat releases into the skillet.
- Retain roughly half of the rendered fat before adding the beet strands to prevent the pan from smoking or overwhelming the vegetables.
- Allow the skillet to cool for 1 to 2 minutes after removing the excess fat so the garlic does not burn instantly upon contact.
- Cover the pan for the 5 to 7 minute cooking window to trap steam, which softens the beet noodles to an al dente texture.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days, reheating gently in a skillet rather than a microwave to preserve texture.
Managing residual pan heat prevents raw garlic from turning bitter before the tomatoes break down. Feta cheese should be crumbled at the final plating stage to maintain distinct pockets of saltiness against the earthy vegetables.
