Spiralized Beet and Blue Cheese Zucchini Noodle Salad
This vibrant salad transforms fresh zucchini into tender spiralized noodles topped with earthy roasted beets, tangy blue cheese, and crunchy walnuts. The white balsamic dressing with a touch of agave balances the bold flavors perfectly. It's an elegant lunch or light dinner that showcases seasonal vegetables in a refreshing, nutrient-packed presentation. The colorful combination makes it ideal for entertaining or meal prep.
Ingredients
- 2 large zucchini, rinsed and spiralized with blade C
- 2 large beets, rinsed
- ¾ cup walnuts, chopped
- ½ cup blue cheese, crumbled
- 1 tablespoon extra virgin olive oil
- 1 tablespoon white balsamic vinegar
- ½ tablespoon agave nectar
- ⅛ teaspoon garlic powder
- salt, to taste(optional)
- pepper, to taste(optional)
Instructions
- 1
Place beets in pot of cold water if cooking fresh beets
- 2
Bring water to boil and reduce heat to medium
- 3
Boil beets for 45-60 minutes until easily speared with skewer
- 4
Spiralize zucchini with blade C
- 5
Place spiralized zucchini in strainer lined with paper towel and sprinkle with sea salt
- 6
Peel cooled beets under cold water by pressing with thumb to remove skin
- 7
Cut beets into cubes
- 8
Combine olive oil, balsamic vinegar, agave nectar, garlic powder, salt and pepper in lidded jar and shake to make dressing
- 9
Combine cubed beets, chopped walnuts, blue cheese and dressing in separate bowl and toss
- 10
Pat spiralized zucchini dry with paper towel and divide into individual bowls
- 11
Place heaping mound of beet mixture on top of zucchini
- 12
Sprinkle each bowl with remaining blue cheese
Tips
Use pre-cooked beets to save time - about 4-5 smaller ones work perfectly
Salt the spiralized zucchini and let drain to remove excess moisture for better texture
Peel beets under running water to avoid staining your hands
Good to Know
Refrigerate covered for up to 2 days. Store zucchini noodles separately to prevent excess moisture.
Cook and cube beets up to 3 days ahead. Spiralize zucchini day of serving for best texture.
Serve immediately after assembly at room temperature or slightly chilled.
Common Mistakes
Don't skip salting the zucchini noodles to avoid watery salad
Pat zucchini completely dry before serving to prevent diluted dressing
Substitutions
darker color, stronger flavor
FAQ
Can I use pre-cooked beets?
Yes, use about 4-5 smaller pre-cooked beets. Simply cube them and skip the boiling step entirely.
What if I don't have a spiralizer?
Use a vegetable peeler to create long ribbons, or julienne the zucchini into thin strips with a knife.
How long will this keep in the refrigerator?
Store for up to 2 days, but keep zucchini noodles separate until serving to maintain texture.