{"id":1226,"date":"2024-05-27T12:00:42","date_gmt":"2024-05-27T12:00:42","guid":{"rendered":"https:\/\/homekitchennotes.com\/smittenkitchen\/2024\/05\/27\/dilly-beet-noodles\/"},"modified":"2024-07-30T06:31:47","modified_gmt":"2024-07-30T06:31:47","slug":"dilly-beet-noodles","status":"publish","type":"post","link":"https:\/\/homekitchennotes.com\/ja\/dilly-beet-noodles\/","title":{"rendered":"Dilly Beet Noodles"},"content":{"rendered":"

This vibrant purple number goes out to all the indecisives who cannot decide between pasta and soup. The velvety borscht-inspired sauce\u2014made with beets, dill, sour cream, and umami-loaded bouillon paste\u2014is transformed into a full-blown meal thanks to a big tangle of store-bought egg noodles. When roasted in the oven, earthy beets become sweet, tender, and worthy of star-status; packaged precooked beets don\u2019t offer the same intensity of color and flavor. After you\u2019ve plated the psychedelic-looking noodles, don\u2019t hold back: Dollop on some more sour cream, top your bowl with sauerkraut for zing, and add a shower of dill for freshness. Then, as my Polish grandma says, \u201cEat, darling!\u201d<\/p>\n

\n

Ingredients<\/h2>\n

4 servings<\/p>\n

\n

3<\/p>\n

medium red beets (about 1 lb.), scrubbed<\/div>\n

2<\/p>\n

Tbsp. extra-virgin olive oil, plus more for drizzling<\/div>\n
Kosher salt<\/div>\n

12<\/p>\n

oz. wide egg noodles<\/div>\n

\u00bc<\/p>\n

cup (packed) coarsely chopped dill, plus sprigs for serving<\/div>\n

3<\/p>\n

Tbsp. fresh lemon juice<\/div>\n

1<\/p>\n

Tbsp. pure maple syrup or honey<\/div>\n

1<\/p>\n

Tbsp. vegetable or chicken bouillon paste (preferably Better Than Bouillon)<\/div>\n

\u00bd<\/p>\n

cup regular or vegan sour cream, plus more for serving<\/div>\n
Freshly ground pepper<\/div>\n
Sauerkraut (for serving)<\/div>\n<\/div>\n<\/div>\n
\n

Preparation<\/h2>\n
    \n
  1. \n

    Step 1<\/h4>\n

    Preheat oven to 400\u00b0. Place 3 medium beets (about 1 lb.), scrubbed<\/strong>, on separate sheets of foil and drizzle with extra-virgin olive oil<\/strong>; season with kosher salt<\/strong>. Rub beets to coat, then wrap in foil. Place on a rimmed baking sheet and roast until tender (a paring knife should slide easily through flesh), 60\u201370 minutes. Let sit until cool enough to handle, then rub off skins with paper towels. Cut beets into quarters and set aside.<\/p>\n

    Step 2<\/h4>\n

    Cook 12 oz. wide egg noodles<\/strong> in a large pot of boiling salted water according to package directions, stirring occasionally. Drain, reserving 1 cup noodle cooking liquid.<\/p>\n

    Step 3<\/h4>\n

    While noodles are cooking, process beets, \u00bc cup (packed) coarsely chopped dill<\/strong>, 3 Tbsp. fresh lemon juice<\/strong>, 2 Tbsp. extra-virgin olive oil<\/strong>, 1 Tbsp. pure maple syrup or honey<\/strong>, and 1 Tbsp. vegetable or chicken bouillon paste<\/strong> in a food processor, scraping down the sides a few times, until smooth, about 1 minute. (Alternatively, you can use a blender, adding the reserved noodle cooking liquid to help form a smooth pur\u00e9e.)<\/p>\n

    Step 4<\/h4>\n

    Return noodles to pot and add beet pur\u00e9e and noodle cooking liquid. Cook over medium heat, stirring constantly, until sauce thickens slightly and coats noodles, about 2 minutes. Remove from heat and stir in \u00bd cup regular or vegan sour cream<\/strong>. Season with freshly ground pepper<\/strong>; taste and season with more salt if needed.<\/p>\n

    Step 5<\/h4>\n

    Divide noodles among bowls. Top with sauerkraut<\/strong> and more sour cream and dill sprigs. Season with more pepper.<\/li>\n<\/ol>\n<\/div>","protected":false},"excerpt":{"rendered":"

    This vibrant purple number goes out to all the indecisives who cannot decide between pasta and soup. The velvety borscht-inspired sauce\u2014made with beets, dill, sour cream, and umami-loaded bouillon paste\u2014is transformed into a full-blown meal thanks to a big tangle of store-bought egg noodles. When roasted in the oven, earthy beets become sweet, tender, and […]<\/p>\n","protected":false},"author":2,"featured_media":1227,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-1226","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-veggielicious-eats"],"acf":[],"_links":{"self":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1226","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/comments?post=1226"}],"version-history":[{"count":1,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1226\/revisions"}],"predecessor-version":[{"id":5174,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1226\/revisions\/5174"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media\/1227"}],"wp:attachment":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media?parent=1226"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/categories?post=1226"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/tags?post=1226"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}