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Asian Roasted Beets [Vegan]
These Asian roasted beets are paired with tea infused noodles and a bold red wine. Hints of sweet cocoa and spicy gochujang make it the perfect winter dish.
Ingredients You Need for Asian Roasted Beets [Vegan]
How to Prepare Asian Roasted Beets [Vegan]
Roast the beets
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Heat oven to 350°F.
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Toss beets with olive oil and place on a bake sheet or roasting pan. Roast beets for 25 to 35 minutes until tender.
Prepare the noodles
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While beets are roasting, add tea bags to boiling water in a small saucepan. Let steep 10 to 15 minutes until tea is very dark.
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Remove tea bags and bring the tea to a boil.
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Cook noodles according to package directions.
Make the dressing
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Cut open the tea bags and pour the loose tea into a spice grinder. Add 1 teaspoon cacao nibs. Cover and grind until you have a fine powder.
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In a small jar or bowl, combine ground tea and cacao nibs with gochujang and doenjang. Whisk in 1 teaspoon of cooking liquid from the noodles with 1/2 teaspoon of toasted sesame oil.
Assemble the Asian Roasted Beets with Noodles
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Divide cooked noodles among 4 bowls.
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Toss roasted beets with the dressing and spoon over the noodles.
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Sprinkle with cacao nibs, green onions, and sesame seeds before serving.
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