Beet Noodles with Creamy Goat Milk Sauce

Here’s another beet based dish! If you’ve read my Beet and Quinoa Burgers or Mint and Goat Cheese Stuffed Beets, you know that beets are one of (to put it mildly) my wife’s favourite foods. As such, we like to accentuate them often, and we’re always trying new ways to incorporate them into our meals. This side dish is great as a base for Tofu Meatballs (if you’d like to make it vegetarian) or grilled chicken/pork. You can also add other veggies to the party…kale ribbons or peas would be excellent here! In tonight’s case, we are topping the noodles with sauteed bacon and kale. Anyway, if you’re a beet lover, this is for you! I’d love to hear what you pair with your beet noodles!

Time: 25-30 Minutes


  • BEETS! One large one is a good serving size
  • Butter/Flour equal parts…about a half tablespoon of each
  • 1 Cup Goat Milk. You’ve got some options here. When I buy goat milk, I never seem to be able to drink it quickly enough…but luckily Meyenberg also sells canned condensed goat milk and powdered goat milk. I am using the powdered because I can control how much I make, and it is nice and shelf stable for me to keep around until I need it next.
  • Optional ingredients to make your sauce funkier but still nicely complementary of your beets. A few good ones to try are:
    • Mint Leaves
    • Black Pepper
    • Parmesan Cheese


  • Put on PVC surgical/food grade non-powdered gloves.
  • Peel and spiralize your raw beets! I like to use a stand-mixer attachment for the spirilization because it makes life much easier, but you can do it by hand too if you’ve got the time and energy. OR you can buy them prespirilzed at many supermarkets. At this point, you can remove the gloves.
  • Heat a little butter or oil in a pan, and toss your beet noodles in! After a little while, toss in a few ounces of water, and let them sautee/steam, adding more water as needed. They should take about 15 minutes to cook.
  • If you are using non-fresh goat milk, add your water now per the instructions on the pack/can.
  • Near the end of the beets’ cooking time, melt your butter in a sauce pan, and then whisk in the flour, and let them sit for a minute or two.
  • Whisk in your goat milk and any of your sauce “funkifiers.” Let simmer on low until it reaches your desired thickness. Then, let the sauce sit for a moment or two to thicken further (I forgot this step, so it was a tad runnier than I was envisioning).
  • Plate, devour, and enjoy!
  • Optional, but suggested step: Before bed, put a note on your bathroom mirror that says “Remember, you ate beets last night,” so in the morning, you don’t worry unnecessarily.


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