Roasted Beet Noodles with Goat Cheese and Pecans
Try this Roasted Beet Noodles with Goat Cheese and Pecans recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains pasta
contains dairy
contains honey
pescatarian
- salt and pepper to taste
- 4 tsp olive oil
- 1/4 cup crumbled goat cheese
- for the noodles:
- for the dressing:
- 2 tsp dijon mustard
- 4 tsp honey
- 4 tsp red wine vinegar
- 3 tsp shallot minced
- 2 medium-sized beets
- 1/4 cup whole pecans
- Carbohydrate 8.8879375979077 g
- Cholesterol 0 mg
- Fat 12.2614124963899 g
- Fiber 1.48712504977894 g
- Protein 1.61409999971249 g
- Saturated Fat 1.16595499950119 g
- Serving Size 1 1 Serving (41g)
- Sodium 94.9130155368239 mg
- Sugar 7.40081254812875 g
- Trans Fat 0.531323749899469 g
- Calories 144 calories
Preheat the oven to 400 degrees.Combine all of the ingredients for the dressing in an air-tight container and shake to combine - or whisk in a bowl. Set aside in the refrigerator.Prepare your beets. Cut the ends off and peel. Place on the spiralizer just like you would a zucchini and spiralize, using Blade C.Place on a baking sheet coated with cooking spray and season with salt and pepper. Put in the oven for 5 minutes.Take the finished beets out of the oven and place in a bowl. Pour the dressing over the noodles and mix thoroughly to combine.Place the dressed beets on a plate and top with goat cheese and pecans. Enjoy!
