Beet Noodles with Tomatoes, Feta, & Bacon


  • 3-4 strips thick-cut bacon
  • 1 large (or 2 medium) red beets, peeled and spiralized (see instructions for note)
  • 1/2 cup cherry tomatoes
  • 1 large garlic clove, finely minced
  • Salt and pepper, to taste
  • 2-3 tablespoons crumbled feta cheese
  • 1 tablespoon chopped parsley, to garnish


  1. Note: Use a spiralizer or julienne peeler to create beet noodles. If desired, beet noodles can be made beforehand and refrigerated for up to three days.
  2. Cook bacon in a large skillet over medium-high heat. When crispy, transfer to a paper towel-lined plate to drain.
  3. Remove half of the bacon fat from the skillet. Set aside to cool, about 1 to 2 minutes, then place back over heat.
  4. Add beet noodles and toss until noodles just begin to wilt, about 1 minute.
  5. Add tomatoes, garlic, salt and pepper, then cover.
  6. Cook 5 to 7 minutes, uncovering occasionally to toss.
  7. Once beets are slightly wilted, but still al-dente, remove from heat and plate.
  8. Crumble bacon, feta, and parsley over beet noodle mixture. Serve immediately.