Spiralized Roasted Beet Salad with Quince Vinaigrette

Ingredients and Weight:

• 2 large beets (about 1 pound), peeled and spiralized
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Quince Vinaigrette:

• 1/4 cup quince paste
• 2 tablespoons red wine vinegar
• 2 tablespoons olive oil
• 1/4 teaspoon Dijon mustard
• Salt and pepper, to taste

Preparation Time:

• 15 minutes

Cooking Time:

• 30 minutes

Difficulty Level:

• 2 (simple)

Preparation Method Steps:

1. Preheat oven to 400°F (200°C).
2. Toss beets with olive oil, salt, and pepper. Spread on a baking sheet and roast for 30 minutes, or until tender.
3. While the beets are roasting, prepare the vinaigrette by whisking together quince paste, red wine vinegar, olive oil, Dijon mustard, salt, and pepper.
4. Once the beets are roasted, let them cool slightly. Spiralize them into noodles using a vegetable spiralizer.
5. Place the spiralized beets in a large bowl and add the vinaigrette. Toss to coat.

Nutritional Information:

• Calories: 140
• Fat: 8g
• Carbohydrates: 18g
• Protein: 2g

Dish Characteristics:

• Sweet, savory, and tangy
• Vibrant color and texture
• Light and refreshing

User Comments:

• "This salad is absolutely delicious! The combination of roasted beets with the sweet and tangy quince vinaigrette is perfection."
• "I love that the beets are spiralized into noodles. It makes the salad so easy to eat."
• "This is a healthy and flavorful salad that's perfect for a light lunch or dinner."

Special Precautions and Tips:

• If you don't have quince paste, you can substitute with apple butter or apricot preserves.
• Add some crumbled goat cheese or walnuts for extra flavor and crunch.
• If you're using a non-spiralized vegetable, simply slice the beets into thin strips.