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]

Cooking Time




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

  1. Heat oven to 350°F.
  2. 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

  1. 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.
  2. Remove tea bags and bring the tea to a boil.
  3. Cook noodles according to package directions.

Make the dressing

  1. 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.
  2. 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

  1. Divide cooked noodles among 4 bowls.
  2. Toss roasted beets with the dressing and spoon over the noodles.
  3. Sprinkle with cacao nibs, green onions, and sesame seeds before serving.