Raw beet zoodle noodles may sound like a surprising base for a salad, but this recipe is so good, we guarantee it will become a favorite. Naturally sweet, spiralized beet, topped with a honeyed vinaigrette, peppery arugula, spicy bleu cheese and crunchy walnuts. Perfect for backyard barbecues, picnics and potlucks!
Yield 4 Servings
Prep Time 10 Minutes
Total Time 10 Minutes
Directions
Yield 4 Servings
Prep Time 10 Minutes
Total Time 10 Minutes
Ingredients
- ¾ lb spiralized beet zoodles
- 3 cups arugula
- ⅓ cup halved walnuts, toasted
- 4 oz crumbled bleu cheese
- 2 tsp garlic puree (or 2 cloves crushed garlic)
- 3 Tbsp Nate’s 100% Pure Honey
- 3 Tbsp white balsamic vinegar
- 3 Tbsp olive oil
- Salt and pepper, to taste
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Directions
In a large serving bowl, top zoodles with arugula, walnuts and crumbled bleu cheese.
In a small bowl, whisk together garlic puree, honey, vinegar and olive oil. Drizzle dressing over zoodle mixture. Salt and pepper to taste.
Serve and enjoy!
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