Mini Cheese Plate with Warm Beet Noodles

gluten freevegetarian
Mini Cheese Plate with Warm Beet Noodles

Mini Cheese Plate with Warm Beet Noodles
One of the things I look forward to most during the fall time are cheese plate parties. Red wine, cheese and some baked rosemary crostini crackers are on my shopping list for the weekends. During the summer, I definitely enjoy cheese plates, but there’s something about being in the heat and eating cheese that doesn’t work. I guess I like to be cold when I eat my cheeses! 

Mini Cheese Plate with Warm Beet Noodles
Once I live in a house or a larger apartment that has room for a dining table, I’m going to be all about designing and presenting the perfect cheese plate. I like throwing things on the serving board that isn’t typical – even if it’s just the way the crackers are presented or some roasted figs with a special drizzle of honey. I’ve been wanting to post about making an Inspiralized cheese plate for a while and I just can’t wait until the deep fall time or the holidays, so I’m posting up an easy way to jazz up your cheese plates – with beet noodles!

Mini Cheese Plate with Warm Beet Noodles
There’s another reason I’m posting this recipe today: I had leftover cooked beet noodles from yesterday’s post that I wanted to use. Roasted beets are a great addition to your cheese plate because they have an innate warm and sweet flavor, they’re colorful, they’re healthy, they’re easy to serve (they’re not as messy once they’re cooked) and they’re more fun as noodles, rather than cubed and doused in sugar!

This cheese plate can also be served as a dessert, after dinner, with an after-dinner drink (such as my favorite, sambuca.) You can swap in the beet noodles for pear noodles for even more sweetness.

Mini Cheese Plate with Warm Beet Noodles
If you’re not a fan of goat cheese, a creamy brie would work very nicely here. If you’re allergic to nuts, swap in crackers for an added crunch. When you pick your crackers, try to get ones that are baked and have a little hint of flavor, such as a rosemary or sea salt.

Mini Cheese Plate with Warm Beet Noodles
The most important tip to keep in mind while assembling this cheese plate, is to offer your guests the proper serving utensils. When I took these photos, I didn’t get enough pictures of the serving tongs I used for the beet noodles. I love mini serving tongs with a little bit of character, like these and these.

Not only are spiralized veggies ideal for cheese plates, they can be used in this same vein as “mini meals” such as a make-your-own-spaghetti bar or a make-your-own-stir-fry bar. Just provide the cooked noodles!

I mean, can you go wrong with goat cheese, pecans, beets and honey? If you love that combination, then you’ll love this recipe.

What are your best tips for assembling and presenting a cheese plate to guests?

Nutritional Information & Recipe

inspiralized
 

Mini Cheese Plate with Warm Beet Noodles

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 3

Ingredients

  • 1 medium beet peeled, Blade C, noodles trimmed
  • ½ tablespoon extra virgin olive oil
  • salt and pepper to taste
  • 5 oz roll of goat cheese
  • 1/4 cup whole pecans
  • 2 tablespoons honey

Instructions

  • Preheat the oven to 425 degrees. Place the beet noodles out on a baking sheet and drizzle with the olive oil. Toss to combine and season with salt and pepper. Bake for 7-10 minutes or until softened. Remove from the oven and place in a medium bowl (I used a 6oz ramekin).
  • Assemble your cheese plate. Place the bowl of beets on one end of the cheese plate, with serving utensils.
  • Place on the goat cheese with a spreading knife.
  • Lightly crush the pecans using the back of a knife or spatula. Place them in a small bowl on the cheese board.
  • Place the honey in a small bowl with a serving spoon and onto the cheese board/plate.
  • Serve and impress your guests!

New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!

Share on facebook
Facebook
Share on google
Google+
Share on twitter
Twitter
Share on linkedin
LinkedIn

Leave a Comment

Want to share a photo of what you’ve made? Be sure to click the 'Choose file' button below to add your photos!

Recipe Rating




The maximum upload file size: 300 MB. You can upload: image.

2 comments

Oh dear, oh dear! Sorry, but I must totally disagree with you that cheese plates are boring. Certainly here in Scotland thinks so! I just usually serve a large selection of cheeses on a large round slate plate. We don't place them in any order, just scatter them any way you want. We would also place a few grapes and perhaps some small bits is salad leaves, or micro leaves if you can them. We would also serve a few small bowls of chutneys like onion, tomatoes and beetroot. Of course you would need whatever crackers you want. And definately some beutifull fresh bread and some butter. Red wine and particularly port to accompany for me.
my mentor during internship was so fancy when it came to cheese platters - she had great selection of cheeses and paired it with nuts and fine honey..

Latest on Inspiralized

Subscribe to Inspiralized

Subscribe to one or all of our newsletters for amazing
recipes, inspirational content + our free starter guide

ramen is the perfect meal for this season of life. it’s cozy, comforting, filling, and satisfying. 🙏🏼 needless to say, I’ve been eating tons of ramen bowls lately, and I’m extra excited to share this one with you, a take on Japanese miso ramen: Miso Noodles with Smoky Tempeh (using @lightlifefoods Original Tempeh) and Kale. 🥬 🍜 #LightlifePartner⁣

this is kind of like two recipes in one, because this smoky tempeh is good on everything – in sandwiches, on salads, in grain bowls - it’s my go-to flavor when I’m making tempeh (especially for those who aren’t as far along on the tempeh train as I am.) the other recipe is the simplest miso ramen with kale, which you’ll be making over and over again. 👏🏼 also, you can simply sub in @lightlifefoods’ Smoky Tempeh product here, to save time!⁣

you can find @lightlifefoods Original Tempeh at @acmemarkets or @wholefoodsmarket, but use their Store Locator on their site to find out where it’s sold near you. 🛒⁣

recipe below 👇🏼👇🏼⁣

Miso Ramen with Smoky Tempeh and Kale⁣
Serves: 4⁣

Ingredients⁣
2 tablespoons extra virgin olive oil⁣
8-ounce package @lightlifefoods Original Tempeh, cubed⁣
¼ cup soy sauce, low sodium⁣
2 tablespoons maple syrup⁣
¼ teaspoon smoked paprika⁣
1 teaspoon liquid smoke⁣
1/2 teaspoon garlic powder⁣
2 garlic cloves, minced⁣
1-inch knob ginger, minced⁣
4 cups vegetable broth⁣
1 tablespoon miso paste⁣
1 tablespoon low-sodium soy sauce⁣
4 cups finely chopped kale⁣
12 ounces ramen noodles⁣

Directions⁣
Heat half the oil in a large skillet over medium heat. Add the tempeh slices and cook for 5 minutes until browned, stirring frequently.⁣

While tempeh cooks, stir together ¼ cup of water, soy sauce, maple syrup, smoked paprika, liquid smoke, and garlic powder. Pour that over the cooked tempeh and stir to coat. Let cook another 5 minutes or until moisture is evaporated and tempeh is browned. Set aside on a parchment lined plate.⁣

Heat the remaining oil in a large pot over medium-high heat. Once oil is shimmering, add the garlic and ginger and cook for 1 minute or until fragrant. Add the broth and 2 cups of water and bring to a boil over high heat.
...

taco mondays are the new taco tuesdays! 🌮 but seriously... every day is a good day for a taco, right? 🥑⁣

the whole family loved these tonight, so I figured I'd share the recipe with you all! for so long, I over-thought fish tacos and now, I've got them down to a pretty easy science: slaw in an avocado sauce, a garnish, and pan seared cod. oh, and some quality corn tortillas, warmed in a skillet first (it makes such a difference!) 👇🏼⁣

cod fish tacos⁣
makes 9 tacos (3 servings) ⁣

ingredients ⁣
~ 1 ripe avocado⁣
~ 1 lime, juiced⁣
~ 1 small garlic clove, sliced⁣
~ 1 large handful cilantro⁣
~ salt and pepper⁣
~ 4 cups coleslaw mix ⁣
~ 9 corn tortillas ⁣
~ avocado oil ⁣
~ 3 boneless, skinless cod filets (about 3-ounces each) ⁣
~ 2/3 cup pineapple mango salsa (or similar) ⁣

directions⁣
in a food processor, place the avocado, lime, garlic, cilantro, 1/4 cup water, and season with salt and pepper and process until smooth. place the coleslaw in a large bowl and add the avocado crema and toss to coat. set aside.⁣

warm the tortillas in a large skillet and set aside, 3 on a plate. ⁣

add the oil to the skillet and once oil is hot, add the cod. cook for 5 minutes, flip, and cook another 5 minutes or until the cod flakes and is opaque. using a spatula, break the cod up into pieces. divide the cod onto the warmed tortillas. top with avocado slaw and mango salsa. serve.⁣

#tacotuesdays #tacosarelife #fishtacos #fishtaco #easydinner #easydinners #easydinnerideas #quickmeals
...

if you’re planning meals for the week today, put this Teriyaki Salmon with Butternut Squash Rice & Broccoli on your list! 🥦⁣

it’s a 30 minute meal and one of those filling, umami meals that you’ll want to add to the weekly rotation! it works with chicken and tofu, too! 🙌🏼⁣

search the blog for the recipe - and save this video to watch before you make it! 📌 ⁣

#teriyaki #teriyakisalmon #spiralizer #healthydinnerideas #healthydinners #mealplans #30minutemeals #30minutemeal #salmondinner #salmonrecipe
...