By The Toasted Pine Nut
Beet + Blue Cheese Zoodle Salad
12 steps
Prep:10minCook:1h
The beets and blue cheese are the perfect balance of creamy decadence and earthy nutrients. Twirl them up with a crunchy zoodle base and enjoy!
Updated at: Thu, 21 Nov 2024 11:50:37 GMT
Nutrition balance score
Great
Glycemic Index
29
Low
Glycemic Load
4
Low
Nutrition per serving
Calories287.5 kcal (14%)
Total Fat24.1 g (34%)
Carbs12.8 g (5%)
Sugars7.5 g (8%)
Protein9.1 g (18%)
Sodium417.5 mg (21%)
Fiber3.6 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
If you’re cooking you’re own beets, place beets in pot of cold water.
Step 2
Bring the water to boil and reduce heat to medium.
Step 3
Boil beets for 45-60 minutes, or until easily speared with a skewer with little resistance.
Step 4
Spiralize your zucchini with blade C.
Step 5
Place in a strainer lined with a paper towel and sprinkle with sea salt.
Step 6
Once the beets have cooled a bit, peel the beets under cold water by pressing down with your thumb to remove the skin.
Step 7
Cut the beets into cubes.
Step 8
Combine the olive oil, balsamic vinegar, garlic pepper, salt and pepper in a lidded jar and shake to make the dressing.
Step 9
In separate bowl, combine cubed beets, chopped walnuts, the crumbled blue cheese and dressing. Toss to combine.
Step 10
Pat the spiralized zucchini dry with a paper towel and divide into individual bowls.
Step 11
Place heaping mound of beet mixture on top of the zucchini.
Step 12
Sprinkle each bowl with remaining blue cheese.
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