Go Back

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

Prep Time15 mins
Cook Time20 mins
Total Time35 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.