Roasted Beet, Green Bean & Daikon with Tofu Shirataki Noodles

Refreshing, sweet and spicy salad paired with roasted beet, green beans and tofu shirataki for the perfect summer dish.

  • Servings
  • Prep Time
    15 Min
  • Cook Time
    1 Hr

Cooking Directions

  • Wrap beet in foil and place on baking sheet. Place into 400 degree oven for 50 to 60 min until tender. Let cool for 10 min until you can handle. Cut ends off, gently peel. Thinly slice on lined cutting board to prevent staining.
  • Prepare sauce. Whisk all ingredients together. Set aside.
  • Prepare tofu shirataki. Drain and rinse tofu shirataki under cold water. Then gently squeeze noodles in paper towels very well, to remove any excess moisture.

This recipe was created by @janetsmunchmeal.


  • 2 pkgs. House Foods Tofu Shirataki Fettuccine Noodles
  • 1 medium-sized beet, peeled and thinly sliced
  • 1½ cups daikon sliced into matchsticks
  • 1 cup steamed green beans, cut into thirds


  • 1 Tbsp. avocado oil
  • 1 Tbsp. sesame oil
  • 3 Tbsp. rice vinegar
  • Juice of 1 lime
  • 2½ Tbsp. coconut aminos
  • 1 Tbsp. agave
  • 2 Tbsp. chili garlic sauce
  • 1½ Tbsp. low sodium soy
  • 2 garlic clove, minced
  • 2 Tbsp. packed finely chopped cilantro


  • 1 Tbsp. sesame seeds
  • ¼ cup thinly sliced green onion

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