Golden Beet Chicken Pasta with Yogurt-Dill Sauce
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes 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.