Fill medium saucepan with water and bring to a boil. Add beet noodles and boil 1 to 2 minutes or until tender-crisp. Place beets in colander and run under cool water to cool remove excess color. Drain well.

Toss beet noodles with 2 tablespoons balsamic dressing.

Arrange beet noodles on serving platter. Arrange sliced mozzarella over beets, then top with blueberries.