Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- Season with salt and pepper to taste and top with crispy sausage and diced apples.
- Prep Time: 5 mins
- Cook Time: 25 mins
