Roasted spiralized beets are tossed in a delicious honey mustard vinaigrette. Fabulous warm or at room temperature, these beets noodles are super healthy, easy to make and taste phenomenal!
You can never have too many side dishes, especially when they provide a delicious way to incorporate those healthy veggies. These roasted spiralized beets fit the bill beautifully. Simply, quick and classy, it’s a healthy and delicious side dish or salad that you and your guests will love!
Are Beets Healthy For You?
You’d better believe it! Beets are low in calories and high in fiber, vitamins and minerals. On top of that some studies have shown beets to help support brain health, improve digestive health, help fight inflammation, help lower blood pressure, and improve athletic performance (beets improve the efficiency of mitochondria which produce energy in your cells).
So there’s a lot of good reasons to incorporate beets into your diet!
I love beets and grow lots of them every spring and fall. Below are some beets from my garden. So pretty!
Do I Have to Use a Spiralizer?
No. Beet noodles look especially pretty but you don’t have to use a spiralizer. Instead you can slice the beets into think strips or however you prefer. Just adjust roasting time according to the thickness of the beets.
Do I Have to Roast the Spiralized Beets?
No. If you prefer to enjoy the beets as a crunchy fresh salad (which I also love), simply toss the beet noodles with the vinaigrette and enjoy. For salads I prefer to chop up the beet noodles a bit so you don’t get as long of strands, but that’s just personal preference.
Which Spiralizer Do You Recommend?
There are quite a few spiralizers on the market to choose from and it can be difficult to figure out which ones are best. We use and recommend the Paderno World Spiralizer (they make several different models). It was also ranked the top choice by America’s Test Kitchen.
Be sure to also try our deliciousHomemade Pickled Beets!
Roasted Spiralized Beets Recipe
Let’s get started!
Preheat the oven to 400 degrees F.
Slice the beets using a spiralizer. We use and recommend the Paderno World Spiralizer.
Make the vinaigrette: Place the ingredients in a small bowl and whisk until emulsified.
Spread the beets out on a lined cookie sheet. Drizzle with a little olive oil and sprinkle with the salt and pepper.
Roast the beets for 10-13 minutes or until the beets are soft.
Place the beets in a large bowl and pour over the vinaigrette. Stir to evenly coat the beets.
Serve immediately while warm or serve at room temperature.
Enjoy!
For more delicious vegetable side dishes be sure to try our:
- Au Gratin Potatoes
- Zucchini Au Gratin
- Creamed Spinach
- Roasted Rutabaga
- Roasted Brussels Sprouts with Balsamic Reduction
- German Green Bean Salad
- Greek Grilled Asparagus Salad
- Creamy German Cucumber Salad
- German Cucumber Salad
- Baked Endives with Ham and Bechamel
- Mashed Potatoes with Parsnips
- ULTIMATE Green Bean Casserole
- Chilled Asparagus with Lemon Dijon Vinaigrette
- Gomen (Ethiopian Collard Greens)
Roasted Spiralized Beets with Honey Mustard Vinaigrette
Ingredients
- 2 large beets , washed and peeled (peeling is optional; it looks nicer peeled but the peel also has a lot of nutrition)
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons extra virgin olive oil
- 2 tablespoons dark balsamic vinegar
- 2-3 teaspoons honey
- 1 teaspoon Dijon mustard
Instructions
- Preheat the oven to 400 degrees F. Make the vinaigrette: Place the ingredients in a small bowl and whisk until emulsified. Slice the beets using a spiralizer. We use and recommend the Paderno World Spiralizer. Spread the beets out on a lined cookie sheet. Drizzle with a little olive oil and sprinkle with the salt and pepper. Roast the beets for 10-13 minutes or until the beets are soft.
- Place the beets in a large bowl and pour over the vinaigrette. Stir to evenly coat the beets. Serve immediately while warm or serve at room temperature.
Nutrition
Originally published on The Daring Gourmet September 5, 2019
Christine Stanish says
Just got my paderno spiralizer delivered and tried this out right away. So yummy and so much quicker and easier than roasting in chunks like I usually do!
Kimberly Killebrew says
Fantastic, Christine, I love my spiralizer – have fun with it! :)
db says
the beets are spiralized raw or cooked first?
Kimberly Killebrew says
Hi db, they’re spiralized raw and then cooked.
Kim Berry says
WOW! I initially roasted my beet spirals in olive oil, then drizzled the vinaigrette over the beets before serving. My husband of 35 years has never eaten beets because he says he doesn’t like them- this recipe changed that!!! He raved about how good these were! Yum!
Kimberly Killebrew says
That’s quite the victory, Kim, I’m so glad these won him over! Thanks so much for the feedback!
Rae says
I happened to have some spiralised beets to use up (my supermarket sells them, so convenient) as well as some leftover honey mustard vinaigrette from my favourite restaurant (ingredient list very close to yours), so this was a super quick recipe to whip up. I don’t know how I got to my early 40s without knowing that two of the greatest loves of my life go great together?! The beets got very sweet and crunchy and soaked up that tangy sweet dressing beautifully. I cooked my beets in a 450 convection toaster oven with both fans going for 17 minutes exactly. I think if I’d done 400 for the same time, they would have been softer, but I wanted them crispy.
Jennifer says
This is an amazing recipe! Absolutely beautiful. We love beets…thanks for giving us a new way to eat them😊
Kimberly @ The Daring Gourmet says
Thank you, Jennifer, I’m so thrilled you enjoyed this!
e.b. says
we love beets and we love any vegie with marinade sauce. This was so tasty and delicious. thanks so much
Jayne says
Made this recipe with no modifications and it was delicious! Since it was for a dinner party, I purchased fresh spiralized beets to roast (being lazy). The honey and mustard added a nice depth to the vinagarette. This dish was a great complement to the scallops and carmelized brussel sprouts. Thank you, I will make this over and over again!
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed it, Jayne, thank you!
Anonymous says
Will they keep for a meal prep?
Carla says
Made this for my family. Added feta and walnuts. My only regret was that I didn’t make more! Thank you for sharing this recipe.
Kimberly @ The Daring Gourmet says
Fantastic, Carla, I’m so glad it was a hit and those are great additions, thanks for the feedback!
Nancy says
We had this for dinner tonight and it was delicious! I plan to make it again soon.
Kimberly @ The Daring Gourmet says
Fantastic, Nancy, I’m so glad it was a hit, thank you!
The Book of Food says
I often do that with zucchini but for some reason, I never thought of beets ! I love it !
Cathy says
What a gorgeous recipe….and I love the idea of spiralized beets!
Taylor says
This looks like a great way to try beets. That honey mustard vinaigrette sounds delicious!
Erin says
This spiralized beets looks incredibly delicious!
Sara Welch says
Talk about easy, and flavorful too! Looking forward to enjoying these again and again!