Recipe Index

Ingredients

• 3 medium red beets (about 1 lb.), scrubbed
• 2 Tbsp. extra-virgin olive oil, plus more for drizzling
• Kosher salt
• 12 oz. wide egg noodles
• ¼ cup (packed) coarsely chopped dill, plus sprigs for serving
• 3 Tbsp. fresh lemon juice
• 1 Tbsp. pure maple syrup or honey
• 1 Tbsp. vegetable or chicken bouillon paste (preferably Better Than Bouillon)
• ½ cup regular or vegan sour cream, plus more for serving
• Freshly ground pepper
• Sauerkraut (for serving)

Method

1. Heat the oven to 400° and set each scrubbed beet on its own sheet of foil, drizzled with extra-virgin olive oil and seasoned with kosher salt.
2. Rub the oil over the beets, wrap each one in its foil, and roast the parcels on a rimmed baking sheet for 60 to 70 minutes until a paring knife slides through the flesh easily.
3. Let the roasted beets cool until you can handle them, rub their skins off with paper towels, and cut the beets into quarters.
4. Cook the wide egg noodles in a large pot of boiling salted water for their stated time, then drain them and reserve 1 cup of the cooking liquid.
5. While the noodles boil, process the beet quarters with the coarsely chopped dill, fresh lemon juice, 2 Tbsp. extra-virgin olive oil, maple syrup or honey and the bouillon paste in a food processor for about 1 minute, scraping the sides down, until the purée is smooth.
6. Return the drained noodles to their pot with the beet purée and the reserved cooking liquid and cook over medium heat, stirring constantly, for about 2 minutes until the sauce thickens slightly and coats the noodles.
7. Take the beet noodles off the heat and stir in the sour cream, then season them with freshly ground pepper and more salt if they need it.
8. Divide the pink noodles among bowls and top each one with sauerkraut, another spoonful of sour cream, dill sprigs and a final grind of pepper.

Total: 1 hour 20 minutes

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data