Asian Roasted Beets with Tea Infused Noodles

These Asian roasted beets are paired with tea infused noodles and a bold red wine. Hints of sweet cocoa and spicy gochujang make it the perfect winter dish.

4 medium sized beetes, peeled and diced into 1/2-inch cubes (about 1.5 pounds)
1 tablespoon olive oil
6 to 8 bags pu erh tea
8 oz noodles
Cacao nibs, for topping
Sliced green onions, for topping
Sesame seeds, for topping
Dressing
2 bags pu erh tea
1 teaspoon cacao nibs
2 teaspoons gochujang paste
2 teaspoons doenjang paste
1 teaspoon cooking liquid from noodles
1/2 teaspoon toasted sesame oil

View the full recipe at The Seasoned Vegetable →