Black Garlic Noodles with Golden Beets & Radicchio

Black garlic has become pretty popular in the food scene this past year but it is still pretty hard to find. I happened to come across some at a specialty food store and made sure to grab a bag. The dark color comes from a long process in which the entire bulb is fermented until it produces a soft, black clove that is mild with a slight molasses/balsamic flavor. Enjoy cloves of black garlic raw or cooked.

One Year Ago Today Scallion Pancakes with Tamari-Ginger Dipping Sauce & Snap Pea Salad

Two Years Ago Today Creamy Polenta with Eggplant Mint Tapenade & Red Pepper Coulis


Fermented black garlic slivers tossed with udon noodles, shaved golden beets, radicchio, red bell peppers, cilantro, fresh basil and a tamari-toasted sesame dressing.

Black Garlic Noodles with Golden Beets & Radicchio
serves 3
udon noodles for 3
2 tbl coconut or canola oil
2 red bell peppers, thinly sliced
1 head radicchio, cored, thinly sliced
salt, to taste
5 black garlic cloves, thinly sliced
1 golden beet, peeled
1/2 bunch scallions, green parts only, roughly chopped
3 tbl roughly chopped fresh cilantro
2 tbl roughly chopped fresh basil
1 tbl sesame seeds
dressing:
3 tbl tamari
1 1/2 tbl mirin
1 1/2 tsp sriracha or other hot sauce
1 tsp toasted sesame oil

Cook the udon noodles according to your package directions.
While the noodles are cooking, saute the red bell pepper and radicchio in coconut oil over medium heat for 7 minutes until the radicchio has wilted and the bell pepper is tender. Season lightly with salt. Add the garlic and toast 2-3 minutes more.
Drain the pasta and add to the sauteed vegetables. Toss to combine and add the dressing ingredients. Toss once more to coat the pasta.
Plate up the pasta and use a vegetable peeler to shave off thin slices of beets on top. Garnish with scallions, cilantro, basil and sesame seeds.