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 favourite. 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

Ingredients

 

• 3/4 lb spiralized beet zoodles
• 3 cups arugula
• 1/3 cup halved walnuts, toasted
• 4 oz crumbled bleu cheese
• 2 teaspoons garlic puree (or 2 cloves crushed garlic)
• 3 Tbsp Nature Nate’s Raw & Unfiltered Honey
• 3 Tbsp white balsamic vinegar
• 3 Tbsp olive oil
• Salt and pepper, to taste

 

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!