Golden Beets with Sausage

Ingredients

1 1/2 pounds golden beets, peeled and spiralized

3 tablespoons canola oil

3 links mild fresh pork or chicken sausage, casings removed

1 medium onion, halved and thinly sliced

10 ounces mushrooms, sliced

5 ounces fresh baby spinach

1/8 teaspoon salt

Coarsely ground black pepper, to taste

1/4 cup shredded Asiago cheese

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Directions

1 of 4

Place beet noodles in a large bowl of cool water to cover.

2 of 4

In a large pot, heat 1 tbsp oil over medium-high. Crumble in sausage and brown, stirring, 4 minutes. Remove to a plate with a slotted spoon and reduce heat to medium. Add 1 tbsp oil, the onion and mushrooms. Cook 5 minutes, adding 1/4 cup water to scrape up bits from bottom of pan.

3 of 4

Stir in spinach and cook 3 minutes, until wilted. Stir sausage back into pot and turn off heat.

4 of 4

Remove noodles from water and pat dry. In a large nonstick skillet, heat 1 tbsp oil over medium-high. Add noodles and cook 6 minutes, tossing with salt and pepper. Add sausage mixture to skillet and cook 2 minutes. Divide among 4 bowls and top each serving with 1 tbsp Asiago and more pepper to taste.