2mediumbeets, peeled and spiralized into thin spaghetti noodles
olive oil cooking spray
salt and pepper
1Tbsp.extra virgin olive oil
1Tbsp.water
1Tbsp.balsamic vinegar
1/2tsp.Dijon mustard
2tsp.honey
2stalkschives, minced
Instructions
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper and lay out the beet noodles. Spritz with olive oil cooking spray and season with salt and pepper. Roast for 10-15 minutes until fork-tender.
Meanwhile, prepare the dressing. In a large bowl, whisk together to oil, water, vinegar, mustard, honey, salt, and pepper
Once beets are done, add them to the bowl with the dressing and toss well to combine. Add your chives to the bowl and toss additionally. Let rest in the refrigerator until chilled and then serve.