Description
This vibrant and healthy recipe features roasted beet noodles tossed in a tangy honey-Dijon dressing, topped with creamy goat cheese and crunchy pecans. Ready in just 10 minutes, it’s a quick and elegant dish perfect for a light lunch or side salad.
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°F (205°C) to prepare for roasting the beet noodles.
- Prepare Dressing: In an airtight container or a bowl, combine honey, olive oil, red wine vinegar, Dijon mustard, minced shallot, salt, and pepper. Shake well or whisk to blend thoroughly. Refrigerate until needed.
- Spiralize Beets: Trim the ends off the beets and peel their skin. Use a spiralizer fitted with Blade C to spiralize the beets into noodle-like strands, similar to preparing zucchini noodles.
- Roast Beets: Arrange the beet noodles on a baking sheet sprayed with cooking spray. Season lightly with salt and pepper. Roast in the preheated oven for 5 minutes to soften and deepen their flavor.
- 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 toss gently to coat evenly.
- Garnish and Serve: Plate the dressed beet noodles and sprinkle crumbled goat cheese and whole pecans on top. Serve immediately and enjoy this fresh, flavorful dish!
Notes
- Use fresh, firm beets for the best texture and flavor.
- To speed up preparation, use pre-cooked beets if desired, but adjust roasting time accordingly.
- For a nuttier flavor, toast the pecans lightly before adding.
- The dish can be served warm or at room temperature.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; add dressing just before serving to maintain freshness.
