I recently went to a restaurant and ordered a beet salad. The salad was a small plates of roasted beets, finely ground walnuts, and blue cheese.
While it was delicious, I couldn’t help but think, “Why don’t more restaurant chefs spiralize?!”
Not only would those spiralized beets have been more filling and enjoyable to eat, they would’ve been quicker to cook (thin spirals cook more quickly than thick cubes) and they would make a prettier presentation.
I wrote a note in my phone that read “spiralized beet salad with walnuts and blue cheese.”
I rarely have spinach salads anymore, I’m more of a kale salad gal (I like the tougher consistency of kale, it feels more filling to me), so I knew I would make a spinach salad out of this.
The dressing is simple, one of my go-to combinations (oil, acid, dijon mustard, salt & pepper), and the salad is great for a light afternoon meal, or, it would work well as a dinner, tossed with some quinoa or topped with some rosemary roasted chicken or maybe some grilled steak.
The beet noodles are roasted with thyme, which really brings out their earthy, robust flavor.
And if you’re nervous about spiralizing beets – don’t be! Wear gloves if you’re nervous you’ll stain your hands and make sure to thoroughly wash your Inspiralizer after you use it, to avoid staining.
Happy Monday, everyone! Anyone spiralizing this week for dinners or lunches?
Nutritional Information & Recipe
Weight Watchers SmartPoints*: 9 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.
Spiralized Beet and Spinach Salad with Gorgonzola
- 1 medium beet peeled, Blade C
- cooking spray
- salt and pepper
- 1/2 teaspoon dried thyme
- 4 cups spinach
- ¼ cup raw walnut halves
- 3 tablespoons crumbled gorgonzola cheese or feta, or goat
- For the dressing:
- 1.5 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon Dijon dressing
- salt and pepper
- Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
- Spritz the beets with olive oil cooking spray and season with salt, pepper, and thyme. Roast in the oven for 5-10 minutes or until fork tender.
- Meanwhile, prepare the dressing: whisk together all ingredients for the dressing in the bottom of a medium mixing bowl, taste and adjust if necessary. Set aside.
- When beet slices are done, toss the spinach in the dressing and divide onto plates (or if saving for later, in storage containers.) Top each with beet slices, walnuts, and cheese.