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
Ingredients
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
Spices, butter, and balsamic added
Stir to combine
Turn to oven to medium and cook for another 5-10 minutes, until liquid is absorbed by noodles
Ready to plate!
Using tongs, plate beet noodles
Top with cheese and walnuts
Plated Up!
Stay hungry…