Noodles in beetroot sauce with burrata

Beetroot sauce noodles & burrata

Some of my dishes are inspired by a single ingredient and for this dish I had a burrata. I was going to do a salad, or possibly eat it with grated lemon zest, pepper and good olive oil when I spotted a single beetroot in my fridge. What can you make with just one beetroot? I also found a single small potato, I must have missed it last time I cooked some.

I decided to make a beetroot sauce and have it with mung bean thread vermicelli and burrata. Inspired by my finds I also had some basil leaves, a lovely strong Swedish cheese, Västerbottens ost. You can replace this with a strong cheddar or Parmesan cheese, you need a strong flavor. I had three Brussels sprouts, no need to save them for another occasion and got to work. I didn’t have any pine nuts but if you have some they would make a more classic pesto.

Vermicelli with Beetroot & Miso sauce, Burrata and Basil pesto

preparation time 10 minutes

cooking time 20 minutes + 4 minutes

serves 2 as a starter or a light bite


Beetroot sauce

  • 1 beetroot, peeled and cut in to wedges
  • 1 small potato, peeled and cut in half
  • 1 tbsp butter
  • 1/2 tsp miso
  • a pinch of salt
  • a pinch of chilli

Basil pesto

  • 1 small handful of basil leaves
  • 2 tbsp olive oil
  • 1/2 dl Västerbottens cheese, Parmesan or a sharp cheddar would also work well
  • 1 garlic clove, peeled and chopped
  • 1 red chilli
  • 1 pinch of sea salt

Brussels sprouts

  • Brussels sprouts, shredded fine
  • a good pinch of salt
  • a pinch of chilli

Other ingredients

  • Burrata
  • Leek
  • Rapeseed oil, about 2 tbsp
  • Olive oil
  • Basil leaves for garnish
  • 1 portion of vermicelli noodles, I used Mung bean Thread noodles

Start by boiling or steaming the beetroot and potato. The dish would be faster if you have an already cooked beetroot. Cook until the beetroot and potato are soft when pierced with the point of a knife.

Shred the Brussels sprouts and add a pinch of salt and chilli. Mix and set aside.

Whilst the beetroot and potato are cooking place the basil leaves, oil, peeled and chopped garlic clove and 1 chilli, I used the seeds too but you can of course take these out if you don’t want the heat.

Cook the noodles, I like to cook them for 3 minutes before cooling them down under cold water, then set aside to drain.

Slice the leek fine. Heat rapeseed oil in a pan and pan fry until it is just starting to look burnt. Place the leek on some kitchen roll to drain any oil.

When the beetroots and potatoes are cooked place them in a blender with butter, salt and miso and blend until smooth.

Place the noodles in a bowl and add the beetroot sauce. Mix until all the noodle strands are coated.

Plate up the noodles, add the burrata, Brussels sprouts and top with pesto and burnt leek.

Beetroot sauce noodles & burrata

If you prefer a vegan version use vegan butter or coconut oil and replace the burrata with sliced, pan fried mushrooms.

The lone beetroot worked a treat in this dish and I liked it so much I wanted to share it with you.

5 Responses to “Noodles in beetroot sauce with burrata”
  1. Interesting combination 😉 Sometimes with just a few ingredients that we have in the fridge can do wonderful dishes 😋

    • petra08 says:

      hi Ribana
      It was a dish thrown together by what I had and I love when it works! It doesn’t always! I was surprised by the beetroot sauce, it really coated the noodles and was rich and full of flavour. 🙂 x

  2. Burrata makes my heart race just thinking about it. 😍🍃

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