Roasted Peaches & Beet Noodles with Gorgonzola, Walnuts and Honey-Mint Dressing
Try this Roasted Peaches & Beet Noodles with Gorgonzola, Walnuts and Honey-Mint Dressing recipe, or contribute your own.
Try this Roasted Peaches & Beet Noodles with Gorgonzola, Walnuts and Honey-Mint Dressing recipe, or contribute your own.
- Carbohydrate 7.50839582799852 g
- Cholesterol 0 mg
- Fat 10.3197791673847 g
- Fiber 1.02172919492382 g
- Protein 3.62894374994917 g
- Saturated Fat 0.725983333432612 g
- Serving Size 1 1 Serving (48g)
- Sodium 41.3848697912939 mg
- Sugar 6.4866666330747 g
- Trans Fat 0.859094166683763 g
- Calories 131 calories
Step-by-step
- Preheat the oven to 400 degrees.
- Coat a baking tray with cooking spray and spread out your beet noodles. Season with salt and pepper.
- In another baking tray, place down a piece of parchment paper, coat with cooking spray and then lay out your peaches.
- Place the tray with the beets and tray with the peaches in the oven and bake for 15-20 minutes.
- While the peaches are baking, place all of the ingredients for the dressing in a bowl and whisk. Set aside in the refrigerator.
- When the noodles and peaches are done, mix together in a bowl with the walnuts. Divide the mixture into two bowls, top evenly with the gorgonzola cheese and drizzle evenly with the dressing.
Are they tender yet? Halfway through roasting root vegetables and stone fruit, that exact question inevitably arises. Beets possess a dense cellular structure requiring dry heat to soften without scorching, whereas peaches contain high moisture content that breaks down rapidly under high heat. Roasting both at 400 degrees Fahrenheit for 15 to 20 minutes demands careful attention to visual and textural cues rather than relying strictly on the kitchen timer.
- Test the beet noodles by pressing a fork tine against the thickest part of the spiral; resistance should yield completely without the strand turning mushy.
- Pull the peaches from the oven when edges show light caramelization and the flesh yields easily to gentle pressure from a fingertip.
- Toast walnuts in a dry skillet over medium heat for three to five minutes until fragrant, stirring constantly to prevent bitter burnt spots.
- Whisk the white balsamic vinegar, lime juice, and honey vigorously to create an emulsion before pouring it over the warm produce.
- Adjust quantities proportionally if scaling this serving for two up to a larger group, maintaining equal ratios of cheese and nuts per portion.
Sharp gorgonzola and toasted nuts provide essential contrast against the natural sweetness of the fruit and earthy root vegetables. Chill leftover dressing separately in a sealed jar for up to two days to preserve the vibrant mint aroma.
