This Winter Caprese Beet Noodle Pasta is a healthy low carb dinner option thanks to the spiralized vegetable noodles!
Hi Friends!
I have a special treat for you guys today. My friend Ali, who blogs over at Inspiralized, is stopping by to share a delicious recipe with you! I found Ali’s blog a few months ago while moderating images for Healthy Aperture and fell in love with it immediately. Her photography is gorgeous, her recipes are amazing, and anything spiralized is just SO FUN! If you haven’t checked out her blog yet, go do so immediately… then come back for the recipe!
Take it away Ali!
Eating healthy during the winter can be especially tough. When the temperatures drop, we are faced with the temptation of big, warm bowls of cheesy pastas. Luckily, I have just the solution! By using a spiralizer, you can easily turn vegetables into noodles and substitute those in for regular wheat noodles in your favorite pasta and noodle dishes. Not only do they have the same texture as regular noodles (especially when cooked), but they also have a quarter of the calories and carbs. Not to mention, they’re gluten-free!
Eating bowls of spiralized veggies is a great way to get your daily dose of veggies, packing in the vitamins and antioxidants you need. During the winter, some veggies (like zucchinis) are out of season. However, there are plenty other vegetables out there to spiralize for a healthy bowl of noodles!
Today, I’m taking the classic Caprese Salad and Inspiralizing it into a wintery pasta. Instead of using basil, I use parsley, which can better withstand the cold so it’s easier to find during the wintertime. Roasted garlic and cherry tomatoes, roasted beet noodles (made easily with the spiralizer!), mozzarella, and chopped parsley make this a delightful wintery pasta dish that’ll fill you up… without any bloat later!
PrintWinter Caprese Beet Noodle Pasta
Roasted garlic and cherry tomatoes, roasted beet noodles (made easily with the spiralizer!), mozzarella and chopped parsley make this a delightful wintery pasta dish thatâll fill you up… without any bloat later!
- Yield: 1
Ingredients
- 1 large beet
- olive oil, to drizzle
- salt and pepper, to taste
- 5 cherry tomatoes
- 1 garlic clove, sliced thinly.
- 3-4 mini balls of mozzarella cheese
- 1 tbsp fresh chopped parsley
Instructions
- Preheat the oven to 400 degrees.
- Place the tomatoes on a baking tray. Drizzle with olive oil and season with salt and pepper. Place in the oven (once preheated) and roast for 15 minutes. After 10 minutes, add in the garlic.
- Take the beet and chop both ends off. Peel the entire beet. Place the beet into the spiralizer and spiralize it. Place the beet noodles onto a baking tray, drizzle with olive oil and season generously with salt and pepper. Toss to combine.
- Five minutes into roasting the tomatoes, add the beet noodles into the oven. Let cook for 2 minutes, remove and place the mozzarella balls randomly on top of the noodles. Let cook for another 5-7 minutes or until mozzarella has melted and noodles are darker in color and have softened.
- Remove the noodles from the oven and transfer to a bowl. Top the noodles and mozzarella with the roasted tomatoes. Garnish with chopped parsley and enjoy!
In case you’re new to spiralizing, here’s a video to show you how to spiralize beets:
Pretty simple right?
Dig in!
Let’s chat:
-
Have you ever used a spiralizer?
-
Do you like veggie noodles?
Enjoy!
–Lindsay–
Thanks so much for this guys- I’m actually pretty dead set on getting a spiralizer! The recipe looks amazing- looks like the notion is now cemented!
Love veggie pasta! And I’ve even found a few that my anti-veggie kids will eat. I need a spiralizer!
beet noodles?!?! AMAZING! must try!
You know I’ve had spinach noodles before but never beets! That sounds really interesting and cool!
adding spirlaizer to my christmas list. think it’s too late for santa? haha
ooo… I want this for breakfast right now!!
This just further convinced me that I need a spiralizer 😉
Just went and bought the spiralizer on amazon. Will be delivered just in time for Christmas! Never seen this tool before and my gluten free hubby will love it. Me too! Maybe it’ll even make my kids like veggie pasta!
This recipe looks yummy too. Thanks for the inspiration !
What a cool blog!! We recently started making zucchini noodles at home using a julienne peeler, does about the same thing as a spiralizer but cuts it into shorter, thin noodles. I’ve been trying to find websites with recipes, this is perfect!
Wow, this is seriously beautiful! I am loving the colors. I definitely need to invest in a spiralizer with all of the veggies that I enjoy cooking with and eating :).
Look fabulous! I love beets…so I know I would totally dig this 🙂
This looks amazing! Add a spiralizer to my Christmas list…
Very interesting recipe! Now I want a spiralizer.
I have a real issue with this post- it states that “during the winter it can be hard to eat healthy, because we want to sit down to warm bowls of cheesy pasta”….um, obviously if you eat MOUNTAINS of pasta and nothing else, that isn’t healthy, but the way this sentence is phrased makes it sound like you are advocating that pasta is NEVER ok. If you are craving REAL pasta with REAL cheese, by all means, ALLOW YOURSELF. Everything in moderation, and that is a meal that can definitely fit into a balanced diet.
OMG I love beets!!!!
I am getting a spiralizer. I love this idea!
I want a spiralizer! And that looks so festive and delicious. I love the deep red color from the beets. Great idea!
I haven’t tried beets with my spiralizer but will do so with this recipe. Question: doesn’t one usually include balsamic vinegar in Caprese salad recipes?
I think so, but don’t think it’s crucial. You could always add some to this!
I can’t wait to try this recipe! It looks beautiful!
I am stumped by the directions though… can you help? Did the instructions get mixed up somehow or is it just me?
Sounds like steps 2 and 4 are the same… but we’re working with just one beet here, right? Not two?
And I’m having trouble following the timing for the ingredients – can you confirm please?
1) put the tomatoes in the oven
2) 5 minutes later add beets
3) 2 minutes later add mozzarella to beets
4) 10 minutes into the tomatoes – so about 3 minutes after adding the mozzarella – add the garlic?
If you could clear it up for me please that would be excellent!!
Thank you!
you’re right. one step was in there twice. it should be fixed now. what you have listed looks right.