Beet Noodles with Romanesco and Hazelnut Hemp Seed Crumble

Beet Noodles

with Romanesco and Hazelnut Hemp Seed Crumble

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dinner

If you haven’t cooked with romanesco -- broccoli’s exciting cousin -- we’re excited to introduce it to you. We love the crunch and flavor of this cruciferous vegetable. With beet noodles, hazelnuts and hemp seeds, this may be your new favorite “pasta” dish, with a fraction of the carbohydrates.

Quick and Easy Nut-Free High-Protein Gluten-Free Hearty Vegetables Root Vegetables Side Dish Dinner American
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SERVINGS
2
PREP & COOK TIME
25 min
CALORIES
700
FAT
50g
CARBOHYDRATES
48g
PROTEIN
20g

MAIN INGREDIENTS

  1. 1 romanesco
  2. Fresh thyme
  3. ½ cup hazelnuts
  4. 12 oz beet noodles
  5. 3 tbsp vegan butter
  6. ¼ cup gluten-free panko breadcrumbs
  7. 1 tbsp balsamic vinegar
  8. 1 lemon
  9. 2 tbsp hemp seeds
  10. 1 tbsp olive oil*
  11. Salt and pepper*
  12. *Not included
  13. **Allergens: Tree Nuts, Soy

TOOLS

  • Large pot
  • Large skillet
  • Small skillet

INSTRUCTIONS

1
Prep the ingredients
Rinse and dry the produce. Place a large pot of salted water on to boil. Rinse, trim and chop the romanesco into small florets. Finely chop the thyme leaves. Chop the hazelnuts.
2
Cook the noodles
Once the water is boiling, add the beet noodles and cook until tender, about 3 to 5 minutes. Drain noodles in a colander and return to the pot.
3
Cook the romanesco
Place a large skillet over medium-high heat with just 2 tbsp of the vegan butter. Once hot, add the romanesco and hazelnuts. Cook until the nuts begin to brown and smell toasted and romanesco is tender, about 6 to 8 minutes. Move on to Step 4 to toast the breadcrumbs while this cooks.
4
Toast the breadcrumbs
Place a small skillet over medium heat and add 1 tbsp olive oil. Add the gluten-free panko breadcrumbs and the thyme. Cook, shaking the skillet frequently until the breadcrumbs are golden brown, about 5 minutes. Season with salt.
5
Deglaze the skillet
Add the balsamic vinegar to the romanesco and hazelnuts and toss to combine. Zest 2 tsp of lemon zest and add to the skillet with the hemp seeds and the remaining 1 tbsp vegan butter. Stir until melted and season with salt and pepper.
6
Plate and serve
Halve the lemon and cut half into wedges. Divide the beet noodles between two large bowls and squeeze the lemon half over. Layer on the romanesco hemp seed crumble and the toasted thyme breadcrumbs.