Photo: Tina Dawson
Beet Greens and Noodles
11 ingredients
15 min + 30 min
4 servings
openrecipes
"A great recipe using beet greens and stems. I usually use Farkay® noodles from the Asian section of the supermarket, but a Japanese Somen noodle or even a spaghetti noodle would work well too."
Estimated Nutrition (whole recipe, rough)
364
Calories
4g
Protein
27g
Fat
22g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Beet | 1/2 cup (85g) | 35 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 (8 ounce) package spaghetti
- 1 tablespoon vegetable oil
- 2 stalks celery, diced
- 1 onion, diced
- 2 tablespoons white wine (optional)
- 1 (1 inch) piece fresh ginger, peeled and grated
- 2 cloves garlic, minced
- 1 bunch beet greens and stems, chopped
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon fish sauce
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes