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Borscht "Pasta"

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course, Side Dish
Servings 4 people

Ingredients
  

  • 1 large beet (peeled and spiralized into noodles)
  • 2 garlic cloves (minced)
  • 3 Tbsps butter or olive oil
  • 1/4 cup broth (vegetable chicken)
  • 15 cherry tomatoes
  • 1 Tbsp fresh dill (chopped, or 1 tsp dried dill)
  • salt and pepper (to taste)
  • sour cream, for garnish (optional)

Instructions
 

  • Heat the butter or oil in a large pan over medium heat. Add the garlic and sauté until the garlic is fragrant and is starting to brown. Add the tomatoes, and stir, cooking until the tomato skins blister and split. Next, add the beet noodles, stirring to coat the noodles with the butter/oil. Add the broth and cover the pan to allow the noodles to steam for about 5-8 minutes or until they become tender. Uncover and cook, stirring regularly, until the liquid is almost completely gone. Add the dill and stir. Serve with a dollop of sour cream, if desired.
Keyword Beet Noodles, Beets, Borscht, Tomatoes