I developed this recipe for Beet Noodles with Maple Balsamic Dressing over Arugula for Mealthy.com and you can find the recipe here.
If you’re looking for an impressive yet easy salad to add to your Easter menu, or really for any time of the year, this vibrant superfood salad is not only delicious, it’s incredibly easy to make. Using raw beets makes this salad even more nutritious since you don’t lose any nutrients through cooking.
The sweet and savory dressing uses balsamic, orange, maple and fresh thyme which make a wonderful combination that perfectly enhances the flavor of the beets. When I make the dressing, I just toss everything into a mason jar, close and shake it up – super easy and you can store the dressing right in jar until you need it.
Serve the beets over peppery arugula which complements the earthiness of the beets. For a milder flavor you can use baby spinach or kale instead of arugula.
I love the crisp texture and earthy flavor of the raw beet, but if you prefer a softer beets with a more mellow flavor, saute the beet noodles in a little olive oil, or steam until tender crisp and chill.
- 2 large beets , peeled and spiralized using thin spiral blade
- 1/4 cup orange juice
- 1/4 cup balsamic vinegar
- 3 tablespoons maple syrup
- 2 tablespoons chopped fresh thyme
- 2 teaspoons mustard
- 1/4 teaspoon salt
- 4 cups arugula
- 1/2 cup crumbled goat cheese
- 1/4 cup chopped pistachios
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Place beet noodles in large bowl. Mix orange juice, balsamic vinegar, maple syrup, thyme, mustard and salt until thoroughly combined.
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Pour half of the mixture over the beet noodles and toss until evenly coated.
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Arrange arugula on platter. Arrange beet noodles over arugula and top with goat cheese and pistachios.
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To serve, drizzle with remaining dressing.
