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.
Asian Roasted Beets [Vegan]
For the Beets and Noodles:
- 4 medium sized beets, peeled and diced into 1/2-inch cubes
- 1 tablespoon olive oil
- 6 to 8 bags pu erh tea
- 4 cups noodles
- Cacao nibs, for topping
- Sliced green onions, for topping
- Sesame seeds, for topping
For the Dressing:
- 2 bags pu erh tea
- 1 teaspoon cacao nibs
- 2 teaspoons gochujang paste
- 2 teaspoons doenjang paste
- 1 teaspoon cooking liquid from noodles
- 1/2 teaspoon toasted sesame oil
Roast the beets
Heat oven to 350°F.
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
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.
Remove tea bags and bring the tea to a boil.
Cook noodles according to package directions.
Make the dressing
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.
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
Divide cooked noodles among 4 bowls.
Toss roasted beets with the dressing and spoon over the noodles.
Sprinkle with cacao nibs, green onions, and sesame seeds before serving.