Spiralized Beet Salad
Spiralized beets, dressed in a balsamic vinaigrette, topped with goat cheese and candied pecans.
Servings: 2
Ingredients
- 2 med. beets
- 2 tsp. Extra virgin olive oil
- 2 tsp. white balsamic vinegar
- 2 tsp. honey
- 1 tsp. Dijon mustard
- 1/4 tsp. kosher salt
- Freshly cracked black pepper to taste
- 1/4 c. goat cheese
- 1/4 c. whole candied pecans
Instructions
- Preheat oven to 425 degrees.
- To spiralize the beets, (use gloves to prevent staining your hands) trim off the ends of the beet and peel. Insert the thinner end of the beet into the round blade of the spiralizer, keeping it centered. Spiralize using the blade with the smallest triangles. Using scissors, cut the noodles into smaller 6-inch-long pieces, making it easier to eat.
- Place spiralized beets on a baking sheet coated with non-stick cooking spray. Season with salt and pepper. Bake for 5-10 minutes
- In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt and pepper, until well combined.
- Transfer cooked noodles to a bowl. Pour dressing over noodles; toss to coat. Place the bowl in the refrigerator; chill for 15 minutes.
- When ready to serve, place the dressed beets on two salad plates and garnish with crumbled goat cheese and candied pecans.
What is the Callie’s per serving? Thanks
Hi Karen, it’s approximately 300 calories per serving, hope this helps?