Spiralized Beets with Balsamic-Chive Dressing

Spiralized Beets with Balsamic-Chive Dressing

For the longest time, I really only ate beet noodles with goat cheese and toasted nuts. I just didn’t know what else I could do with them.

Since they’re messy, they can get ugly pretty quickly, so they’re tough to toss in a dish.

BUT, I didn’t want to wrap them in foil and wait 45 minutes for them to roast – I wanted a quick and easy way to prepare them as a side.

Spiralized Beets with Balsamic-Chive Dressing

And thus, this recipe was born – it’s going to become your easy, go-to spiralized beet side dish. It literally goes with everything.

If you want to make this into something more substantial (like a full blown meal), you could toss in some quinoa, finely chopped spinach, and some cheese, toasted nuts, or roasted veggies, just use a little extra dressing (so maybe double the dressing when you make this dish.)

Spiralized Beets with Balsamic-Chive Dressing

And don’t be intimidated by spiralizing beets – just wear gloves OR immediately wash your hands with soap and water after spiralizing (and your Inspiralizer). I like to take it a step further and also scrub my hands with warm water and table salt – that seems to help get some little stains out too.

However you enjoy these beets, I hope you do!

Watch our video to learn how to spiralize a beet using the Inspiralizer and subscribe to our YouTube channel to watch more videos:

Inspiralized

Nutritional Information & Recipe

Weight Watchers SmartPoints*: 4 points

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

Serves 4

Spiralized Beets with Balsamic-Chive Dressing

10 minPrep Time

15 minCook Time

25 minTotal Time

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Ingredients

  • 2 medium beets, peeled, Blade C, noodles trimmed
  • salt and pepper
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon Dijon mustard
  • 2 teaspoons honey
  • 2 tablespoons minced chives

Instructions

  1. Preheat the oven to 425 degrees. Line a baking sheet with parchment paper and lay out the beet noodles. Spritz with olive oil cooking spray and season with salt and pepper. Roast for 10-15 minutes until fork-tender.
  2. Meanwhile, prepare the dressing. In a large bowl, whisk together to oil, vinegar, mustard, honey, chives, salt, and pepper.
  3. Once beets are done, add them to the bowl with the dressing and toss well to combine. Let rest in the refrigerator until chilled and then serve.

Notes

Per serving (1 out of 4) - Calories: 102, Fat: 7g, Saturated Fat: 1g, Carbs: 10g, Fiber: 2g, Sugars: 8g, Protein: 1g, Sodium: 93mg

7.6.4
750
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Spiralized Beets with Balsamic-Chive Dressing

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Comments

  1. I love beets. It is always fun to see another way to eat them.
  2. Beets are a favorite of mine. I love adding balsamic reduction, frozen orange juice and a bit of garlic in there. Its an amazing combination.
  3. Are the beets cooked first or raw? Looks delicious.
  4. This recipe couldn't have arrived at a better time. Someone gave me two beets and I had no idea what to do with them. I brought both of your cookbooks to work today so I could look at them so I could pick a recipe. I think this might be the winner for now and then I'll have to go buy some more beets!
  5. Ali: This recipe looks really good. I like beets a lot, and unfortunately, can no longer eat them, but the dressing sounds really good, and maybe it would work with jicama or daikon or a mix of both. Thanks for the recipe!
  6. One more vote for this food blog. Lots of inputs on home made food and healthy food.
  7. Just ordered organic beetroot on a whim... and then I see this! I've often fine-julienne shredded my beetroot to decorate a salad, but this lights something within! Have all the ingredients! So impatient for delivery! Intrigued with the oven-roasting! Sounds good! (Note: leave the honey out for Whole30)
  8. I've never thought about eating beets like this before, and I must say I'm intrigued. I'm super curious to try it. Thank you for sharing the recipe!

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  1. […] is definitely my favorite Inspiralized recipe to date, and one that you need to try!  I was messaging this week with Ali, sharing that I think […]

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