Beet Salad with Gorgonzola
You can skip the spiralizer and look for beet and other vegetable "noodles" in the produce section—up to you. Either way, you'll have this fresh Italian-inspired salad on the table in no time.
Servings and Ingredients
|¼ c. Hy-Vee Select balsamic vinegar|
|¼ c. Hy-Vee Select olive oil|
|1 tsp. Hy-Vee honey|
|1 tsp. grated orange zest, plus additional for garnish|
|2 medium beets, peeled and ends trimmed|
|1 large seedless cucumber, ends trimmed and cut crosswise into 3-inch pieces|
|1 fennel bulb, ends trimmed and cored|
|1 yellow bell pepper, ends trimmed and seeded|
|1 red onion, ends trimmed|
|¼ c. coarsely chopped walnuts, toasted|
|¼ c. crumbled Gorgonzola cheese|
- For orange-balsamic vinaigrette, whisk together balsamic vinegar, olive oil, honey and orange zest; set aside.
- Attach spiralizer blade for making thick, round noodles similar to fettuccine. Spiralize beets and cucumber; set aside.
- Attach spiralizer blade for making thin, round noodles similar to spaghetti. Spiralize fennel, pepper and red onion.
- Toss spiralized vegetables together and arrange on serving platter. Sprinkle with walnuts and cheese; drizzle with vinaigrette. If desired, garnish with orange zest.
180 Calories per serving
Amounts Per Serving
- Total Fat: 14g
- Cholesterol: 5mg
- Sodium: 110mg
- Total Carbohydrates: 13g
- Protein: 4g
Vitamin A 10%
Vitamin C 80%
Hy-Vee Seasons Spring 2016.