I love beet salads and beet appetizers.  My favorite combination is beets, goat cheese, and walnuts.  So when I was shopping at the grocery store and saw beet noodles, I thought that I could make a take on a beet salad, but with the noodles.  I made this recipe up on the fly and the first time it turned out amazing.  And the second, and third…you see where I’m going with this!  This has become one of my favorite quick and healthy recipes.  I serve as an appetizer, side, or serve up a larger portion for dinner!  Try this recipe and let me know what you think!

Package of beet noodles

2 TBSP Balsamic Vinegar

1/4 TSP Cayenne Pepper

1/4 TSP Crushed Red Pepper Flakes

1/4 TSP Chili Powder

1/4 TSP Smoked Paprika

1/4 TSP Salt

1/4 TSP Garlic Salt

1/4 TSP Pepper 

Crumbled Goat Cheese, to garnish

Toasted walnuts, to garnish

EVOO 

1 TBSP Butter

Drizzle EVOO in a large sauté pan

Once pan is hot to touch, add beet noodles

Turn pan to low and cover 

 Cook for 15 minutes, or until the noodles have begun to soften

Add butter, balsamic, and spices

Stir to combine

Turn to oven to medium and cook for another 5-10 minutes, until liquid is absorbed by noodles

Using tongs, plate beet noodles 

Top with cheese and walnuts

Stay hungry…