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Golden Beet Chicken Pasta with Yogurt-Dill Sauce

Prep Time15 mins
Cook Time15 mins
Total Time30 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.