Description
A vibrant and healthy dish featuring roasted beet noodles tossed in a tangy honey-mustard dressing, topped with creamy goat cheese and crunchy pecans. This quick and flavorful recipe showcases a creative way to enjoy beets with minimal cooking time.
Ingredients
Scale
Dressing
- 4 tsp honey
- 4 tsp olive oil
- 4 tsp red wine vinegar
- 2 tsp dijon mustard
- 3 tsp shallot, minced
- Salt and pepper to taste
Noodles
- 2 medium-sized beets
- 1/4 cup crumbled goat cheese
- 1/4 cup whole pecans
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for roasting the beet noodles.
- Prepare Dressing: Combine honey, olive oil, red wine vinegar, dijon mustard, minced shallot, salt, and pepper in an airtight container or bowl. Shake or whisk well, then refrigerate until ready to use.
- Spiralize Beets: Peel the beets and cut off the ends. Use a spiralizer equipped with Blade C to create beet noodles just like you would with zucchini noodles.
- Roast Beets: Place the beet noodles on a baking sheet coated with cooking spray. Season lightly with salt and pepper. Roast in the preheated oven for 5 minutes to slightly soften.
- Toss with Dressing: Remove the roasted beet noodles from the oven and transfer them to a bowl. Pour the prepared dressing over the noodles and mix thoroughly to combine all flavors.
- Serve: Plate the dressed beet noodles and sprinkle with crumbled goat cheese and whole pecans. Serve immediately and enjoy.
Notes
- Blade C on a spiralizer usually means a medium-width noodle; adjust based on your spiralizer’s settings.
- Be careful not to overcook the beets; 5 minutes keeps them slightly crisp and colorful.
- Use fresh pecans for the best flavor and texture.
- For a vegan version, omit goat cheese or substitute with vegan cheese.
- This recipe is perfect as a light lunch or a vibrant side dish.
