Roasted White Peaches & Beet Noodles with Honey-Mint White Balsamic

Roasted White Peaches & Beet Noodles with Honey-Mint White Balsamic

How was your long Memorial Day weekend? Do you feel rejuvenated, ready for a healthy, but most importantly, FUN summer?

Now that we’ve all whipped out our grills and our white pants, let’s start adding summer fruits to our salads.

Today? Peaches. Tomorrow? Cantaloupe.

Roasted White Peaches & Beet Noodles with Honey-Mint White BalsamicI experimented with roasting oranges over the winter with these beet noodles and I couldn’t believe how velvety they became. So, I tried my luck roasting peaches, since I thought it might be a little too early for grilled peaches (give it until mid June.)

Velvety again! The natural sugars in the peach really come forward. Plus, these white peaches don’t have a fuzzy skin, so they are more palatable.

The peaches look gorgeous next to the bright bet noodles and their soft, smooth consistency melt perfectly with every bite. The walnuts give the dish a healthy crunch and of course, the gorgonzola ties it altogether. I’ve really become okay with gorgonzola cheese – the Italian blue.

Roasted White Peaches & Beet Noodles with Honey-Mint White Balsamic

Also, I’m all about not reinventing the wheel. When I first started out, I had a few recipes that I didn’t feel totally comfortable with but were “cool.” I’m over that. I know what tastes good and I’m going to bring you more of that. Like this dish – walnuts are predictable here, but they are what go best!

Truth be told, this recipe wasn’t premeditated. I found the peaches at the grocery store over the weekend and had a beet from a FreshDirect order a week prior that I had to use.

I reached into the fridge for an apple and had to move the peaches to a shelf next to the beets. When I went to put back the peaches, I saw the beet next to them. Lightbulb!

Roasted White Peaches & Beet Noodles with Honey-Mint White Balsamic

And this dressing. The dressing! I want to slather it all over everything. Why don’t I use mint more? It smells of mojitos and the Caribbean!

The white balsamic is perfect here – it’s not as sweet as regular balsamic, so the dressing doesn’t steal the show from the sweet peaches. The mint, honey and slight bit of lime juice cling to the beet noodles and give their roasted flavor and sweet and tangy boost.

I call this dish a salad, because, well, it’s not a pasta. There’s no sauce – there’s a dressing! It stands by itself, but feel free to serve it next to a light fish or go crazy and throw some sliced flank steak on top.

Roasted White Peaches & Beet Noodles with Honey-Mint White Balsamic

Whatever you choose, you’re going to love this recipe. I loved it so much, I’m using the same dressing in tomorrow’s cantaloupe-themed salad: so make a double batch and save it in the fridge!

Do you like fruit in your salads?

Nutritional information and recipe

Roasted White Peaches & Beet Noodles with Honey-Mint White Balsamic

Serves 1

Roasted Peaches & Beet Noodles with Gorgonzola, Walnuts and Honey-Mint White Balsamic

15 minPrep Time

20 minCook Time

35 minTotal Time

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  • 2 medium beets (350g each), peeled, Blade C
  • 1 cup small-chopped white peaches
  • 1/4 cup chopped walnuts
  • 1/4 cup crumbled gorgonzola cheese
  • For the dressing:
  • 1 tbsp chopped mint
  • 1 tbsp olive oil
  • 1 tbsp water
  • 2 tsp honey
  • 2 tbsp white balsamic vinegar
  • 2 tsp lime juice
  • salt and pepper, to taste


  1. Preheat the oven to 400 degrees.
  2. Coat a baking tray with cooking spray and spread out your beet noodles. Season with salt and pepper.
  3. In another baking tray, place down a piece of parchment paper, coat with cooking spray and then lay out your peaches.
  4. Place the tray with the beets and tray with the peaches in the oven and bake for 15-20 minutes.
  5. While the peaches are baking, place all of the ingredients for the dressing in a bowl and whisk. Set aside in the refrigerator.
  6. When the noodles and peaches are done, mix together in a bowl with the walnuts. Divide the mixture into two bowls, top evenly with the gorgonzola cheese and drizzle evenly with the dressing.


  1. I am rushing to the store for white peaches! Can't wait to try this!!
  2. Hi, Ali. Few weeks ago I bought the spiralizer on your site and I am so excited because I just received it. I can't wait to try one of your recipes now. This recipe looks really good ;-)
  3. What a fancy meal that would be, that honey mint balsamic dressing sounds delicious.
  4. How do I know which is C blade ?
  5. OH. MY. STARS. This was absolutely unbelievable! I want to take a bath in that dressing... and all the flavors together were pure genius!! I seriously "yummmmmm"d my way through the meal and then dashed upstairs to write a review. I am so excited that I stumbled upon your blog yesterday. Just three months ago I was diagnosed with Celiac (among other food allergies) so we're making some big changes to the way we eat at our house. One of the things I invested in a week ago was my Spiralizer, and I'm TOTALLY stoked about it! I tell anyone and everyone who will listen how much I love it- and now that I've found your site I have a whole month of menus all planned out! LoL. Thanks a ton! I'm sure you will hear from me again. :)
    • Jamie - this comment MADE my day! I'm so glad you liked the recipe (it's like a cheese plate in a bowl!) I'm happy to hear you're managing your Celiac's with the help of the spiralizer - keep it up and keep in touch :)
  6. Debora Herman :
    Your ideas are amazing. Just wondering if a lot of the recipes you are positing will be in your 2nd cookbook? Why I am asking, if I miss printing, I Will catch them in your new book. Thank you.
  7. Michele Pryse :
    I don't think I would ever have thought to pair beets wth peaches, but it is a sublime duo and the dressing is scrumptious. I used to avoid beets entirely. I thought I didn't like them! You have so many great beet recipes we are now enjoying them twice a week. *Note: It is easy to over-cook the peaches. I cut them in 1/2-inch pieces and they were done before the beet noodles. Next time I will cut them in 1-inch cubes.


  1. […] never would have dreamed of! Be sure to check out her blog, with such beautiful recipes are these: Roasted Peaches & Beet Noodles, Sesame Ginger and Daikon Noodle Soup, and Spinach & Apple Noodle […]

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