Candy Cane Beet Chicken Pasta with Yogurt-Dill Sauce

Candy Cane Beet Chicken Pasta with Yogurt-Dill Sauce

Okay, these beets aren’t actually named “candy cane” beets. This variety of beet’s real name is chioggia, which is hard to spell and harder to pronounce.

Plus, they look like candy canes!

Luckily, everyone realized this, thus – candy cane beets.

Candy Cane Beet Chicken Pasta with Yogurt-Dill Sauce

They’re just so pretty! I picked them up at the farmer’s market a couple of weeks ago and honestly thought they were golden beets (they were light orange on the outside.)

So, I had this whole recipe planned for golden beets and then, as I peeled them, I realized I had a set of chioggias on my hands.

I still stuck with the recipe and it worked out just as well!

Candy Cane Beet Chicken Pasta with Yogurt-Dill Sauce

The yogurt-dill sauce is so fresh, which works nicely with the simple flavors of the golden beets and lets their colors shine. A heavier sauce would’ve covered up their gorgeous color!

The chicken adds protein and soaks up the dill sauce, making every bite flavorful and refreshing.

Now, if you don’t shop at a farmer’s market and you tend to buy produce at a super market, there’s a good chance the beets will come without their stalks/greens. If so, don’t worry – just skip the steps regarding the beet greens.

Candy Cane Beet Chicken Pasta with Yogurt-Dill Sauce

But, if you do have beet greens, this recipe is a fun way to incorporate the entire vegetable (very Inspiralized, eh?)

If you’re not a dill person, try just sautéing the beets in olive oil, garlic and parmesan – the flavors would work really well together!​

Nutritional Information & Recipe

Weight Watchers SmartPoints*: 5 points


Golden Beet Chicken Pasta with Yogurt-Dill Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • For the yogurt-dill sauce:
  • ½ cup nonfat plain Greek yogurt
  • 2 teaspoons lemon juice
  • 1 teaspoon red wine vinegar
  • ¼ teaspoon garlic powder
  • salt and pepper, to taste
  • 1 tablespoon chopped dill
  • For the salad:
  • 1 cup cooked shredded chicken, chilled
  • 2 medium candy cane (or other) beets, peeled, Blade D, noodles trimmed + beet greens, chopped (optional)
  1. Place a saucepot filled halfway with water to a boil and set a bowl nearby filled with ice. Once boiling, add in the beet noodles and greens (optional) and cook for 1-2 minutes or until slightly softened. Drain into a colander and immediately set over ice to stop the cooking process. Pat dry once cooled.
  2. While the beets cool, place all of the ingredients for the yogurt-dill sauce into a bowl and whisk together. Set aside.
  3. Place the chicken, beet noodles and beet greens (optional) into a large mixing bowl, add the yogurt-dill sauce and toss together to combine.
  4. Plate the salad and garnish with any additional dill, if desired.


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  1. Sounds great, love beets.

    I like the idea of the creamy sauce rather than sautéeing in olive oil (I live in Sweden and they put dill in everything, you get tired of it). I will add capers to the sauce :-)

  2. Ohhh yogurt dill sauce sounds great!

  3. Have you ever thought of opening up a food truck?! As much as I love tacos and grilled cheeses, a girl’s gotta have some healthier (Inspiralized) options at lunch time!
    I could see it being a big hit ;)

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