Roasted Peaches & Beet Noodles with Gorgonzola, Walnuts and Honey-Mint White Balsamic
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Servings 2
- 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
Preheat the oven to 400 degrees.
Coat a baking tray with cooking spray and spread out your beet noodles. Season with salt and pepper.
In another baking tray, place down a piece of parchment paper, coat with cooking spray and then lay out your peaches.
Place the tray with the beets and tray with the peaches in the oven and bake for 15-20 minutes.
While the peaches are baking, place all of the ingredients for the dressing in a bowl and whisk. Set aside in the refrigerator.
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.