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THE DISH
Fresh-cut purple beet noodles with pickled sweet peppers and our spicy homemade Thai almond butter, finished with toasted sesame seeds for extra crunch.
HEAT
1 tbsp olive oil in a large skillet over medium-high heat
COOK
beet noodles with a pinch of salt for 3 minutes, stirring frequently
MIX
almond butter + 1/4 cup water in a small bowl until sauce thins, then add to pan and cook an additional 3-4 minutes until the beet has softened, but retains a crunch (add additional water as needed and stir frequently to ensure the sauce is evenly spread on the noodles)

turn off heat, then mix in sweet peppers

FINISH
with salt/pepper to taste
WHAT'S INSIDE
  • 2
    Ready in 7 Min
  • G
    Gluten-free
  • M
    Low in Sodium
  • 7
    Freezable
Fresh-Cut Purple Beets, Homemade Almond Butter (Almonds, Sesame Seeds, Sesame Oil, Rice Wine Vinegar, Gluten-Free Soy Sauce [Water, Soybeans, Salt, Alcohol (to preserve freshness)], Water, Organic Cane Sugar, Cayenne), Sweet Peppers (Roasted Red Pepper, Chili Pepper, White Vinegar, Sea Salt, Water, Coconut Sugar)

Note: Beets are naturally high in sugar, contributing 15g of the 20g.

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