Candy Cane Beet Chicken Pasta with Yogurt-Dill Sauce

gluten freemeat & poultry
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 Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 2


  • For the yogurt-dill sauce:
  • 1/2 cup nonfat plain Greek yogurt
  • 2 teaspoons lemon juice
  • 1 teaspoon red wine vinegar
  • 1/4 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)


  • 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.
  • While the beets cool, place all of the ingredients for the yogurt-dill sauce into a bowl and whisk together. Set aside.
  • Place the chicken, beet noodles and beet greens (optional) into a large mixing bowl, add the yogurt-dill sauce and toss together to combine.
  • Plate the salad and garnish with any additional dill, if desired.


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Kate says:
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 :-)
Ohhh yogurt dill sauce sounds great!
Katie says:
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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the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.