Roasted Beet Walnut Ramen
Beets are divisive, which is probably why they show up on restaurant menus with words like 'artisanal' and 'locally sourced' as if that's going to convince anyone who already hates them. But when you roast beets until they're sweet and tender, toss them with toasted walnuts and fresh herbs, and serve them over ramen noodles in a light, earthy broth, even the skeptics start to reconsider. The beets turn this deep, jewel-toned magenta that stains everything it touches, the walnuts add crunch and a nutty richness, and the ramen noodles provide a neutral base that soaks up all the flavors without getting in the way. It's the kind of dish that feels healthy and indulgent at the same time, like you're taking care of yourself but also treating yourself. If you're already a beet lover, this bowl is going to make you insufferably smug. And if you're not, well, maybe it's time to give them another shot.
Beets bleed ruby red—walnuts crack between the teeth—earth rises in steam.
Let Me Tell You...
I grew up hating beets, mostly because the only time I encountered them was at salad bars where they sat in their own juice looking sad and deflated, staining the iceberg lettuce next to them.
My mom would put them on her plate and tell me they were good for me, which is the worst possible endorsement for any food when you're a kid.
I avoided beets for years after that, convinced they were one of those vegetables that only adults pretended to like so they could feel superior.
Then I had roasted beets at a friend's dinner party, and it was like meeting a completely different vegetable.
These beets were sweet, almost candy-like, with crispy edges and a tender, almost buttery center.
My friend had tossed them with olive oil, salt, and a little balsamic vinegar before roasting them, and the result was nothing like those sad salad bar beets I remembered.
I asked for the recipe, which made her laugh because roasting beets is apparently not complicated, and she sent me home with a few extras wrapped in foil.
I ate them cold the next day, straight from the fridge, and started rethinking my entire relationship with root vegetables.
It brings out the oils and makes them taste richer.
A few weeks later, I had beets in my fridge and no real plan for them, so I decided to roast a batch and see what happened.
I wrapped them in foil, stuck them in the oven, and forgot about them for an hour while I cleaned my kitchen and pretended to be productive.
When I pulled them out, they were tender enough to peel with my hands, which felt weirdly satisfying.
I sliced them into rounds, tossed them with toasted walnuts and some fresh dill, and then stared at them wondering what to do next.
I had ramen noodles, because I always have ramen noodles, and I figured why not.
The broth was simple.
Vegetable stock, a splash of red wine vinegar for brightness, and a drizzle of the beet roasting liquid to give it that deep magenta color.
I cooked the noodles, tossed them in the broth, and piled the beets and walnuts on top.
The first bite was earthy and sweet with a nutty crunch from the walnuts, and the noodles soaked up the beet-stained broth until they turned pink.
I crumbled some goat cheese on top because I'm not a monster, and the tang from the cheese balanced out the sweetness of the beets perfectly.
It's not the kind of dish I would've imagined eating as a kid, but as an adult who's come around on beets, it's exactly the kind of thing I want to eat all the time.
Ingredients
- 2 packages ramen noodles (discard seasoning packets)
- 3 medium beets, scrubbed and trimmed
- 1/2 cup walnuts, roughly chopped
- 4 cups vegetable broth (preferably low-sodium)
- 2 tablespoons olive oil (divided)
- 1 tablespoon red wine vinegar
- 1 tablespoon honey
- 2 tablespoons fresh dill, chopped (plus extra for garnish)
- 2 oz goat cheese, crumbled
- Salt and black pepper, to taste
- Lemon wedges, for serving
Preparation
- Preheat the oven to 400°F (200°C). Wrap each beet individually in aluminum foil with a drizzle of olive oil, salt, and pepper. Place the wrapped beets on a baking sheet and roast for 35-40 minutes, until tender when pierced with a fork.
- Remove the beets from the oven and let them cool slightly. Once cool enough to handle, peel the skins off (they should slip off easily) and slice the beets into 1/4-inch rounds.
- While the beets roast, toast the chopped walnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant and lightly browned. Remove from heat and set aside.
- In a medium pot, combine the vegetable broth, red wine vinegar, honey, and 1 tablespoon olive oil. Bring to a gentle simmer over medium heat and cook for 5 minutes. Stir in half of the chopped dill. Taste and adjust seasoning with salt and black pepper as needed.
- Cook the ramen noodles according to package instructions until just tender. Drain, rinse with cold water, and set aside.
- Divide the cooked ramen noodles between two serving bowls. Ladle the hot broth over the noodles (the broth will take on a pink hue if you add any beet roasting liquid).
- Top each bowl with roasted beet slices, toasted walnuts, crumbled goat cheese, and the remaining fresh dill.
- Serve immediately with lemon wedges on the side for squeezing over the bowl.