Beet Noodles with Crispy Sausage + Granny Smith Apples

There are so many aspects of this dish that I just love so let me jump right in: crisp apples, crunchy Italian sausage, colorful veggie noodles, and a dairy-free cream sauce. Salty, sweet, and easy on the belly! What more could you want?

This was also a perfect opportunity to use those fresh picked apples from the orchard in the fall (pictured below) to add some color and nutrition to an already awesome dish. The best part- Granny Smith Apples are low in calories and fat, but rich in carbohydrates that will provide lasting energy.

For the noodles, replacing a spiralized vegetable for your traditional wheat or flour pasta is a fairly simple substitution that can go a long way. Beets are an excellent source of dietary fiber and folate, as well as magnesium, phosphorus, vitamin C, iron and vitamin B6. Plus, they make a great noodle texture.

I personally own this spiralizer – which requires a little stamina and muscle if you’re spiralizing a lot of veggies – but in a perfect world, I’d definitely own this KitchenAid spiralizer attachment.

This dish is an easy weeknight dinner or make-ahead batch to take with you for lunch. I love to cook my sausage a little longer to ensure crispiness and more leftover bits on the skillet to sautee with the beets. It’s also nearly foolproof, and leaves plenty of room for creativity with different veggie noodles and toppings!

If you try our Beet Noodles with Crispy Sausage and Granny Smith Apples, we’d LOVE to see your photos! Tag us on instagram @fridgetofork, and be sure to let us know how it turned out in the comments below!

Beet Noodles with Crispy Sausage + Granny Smith Apples

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• Author: Ellen
• Prep Time: 5 mins
• Cook Time: 25 mins
• Total Time: 30 mins

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Ingredients

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• 7 oz. Italian pork sausage
• 1/2 lb spiralized beets
• olive oil
• dash of ground nutmeg
• 1 tbsp. nut “cheese”
• 1 tbsp. almond milk
• 1/2 granny smith apple, small diced

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Instructions

1. Sautée sausage over medium-high heat in a nonstick skillet until nicely browned and very crispy. Remove sausage from skillet and set aside, drain oil from skillet.
2. Add spiralized beets to the skillet and sautée over medium-high heat, scraping the brown sausage bits from the pan and folding into the beets as they cook.
3. After 3 or so minutes, the beets will have cooked down. Add just enough water to cover the bottom of the skillet and place a lid over the beets. Lower the temperature to medium-low and let the beets steam for 5 minutes, or until the water has cooked off. If there is any remaining water, remove the lid and continue to cook until the water has evaporated.
4. Add in a heaping tablespoon of nut cheese, a dash or two of nutmeg, and 1-2 tablespoons of almond milk, and toss until beet noodles are lightly coated.
5. Season with salt and pepper to taste and top with crispy sausage and diced apples.

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