Beet and Burrata Pasta Salad

Beet and Burrata Pasta Salad

Miracle Noodle Ambassador Jennifer Newman is bringing some cheesy pasta goodness with sweetness from beets! She used our Konjac Flour for a great consistency. Use our Miracle Noodle Spinach Angel Hair or zucchini noodles for this dish! 


Beet and Burrata Salad takes a turn! 

“A combination of Green Giant’s Zoodles and Beet “Pasta” topped with a creamy cheesy sauce, using Laughing Cow Cheese Wedges. This dish is fresh and rich at the same time- what a concept!

Beets heal inflammation and are high in vitamins and minerals, such as Vitamin C!” - Jennifer AKA @withdressingontheside on Instagram.


Serves 2

1 Package of Miracle Noodle Spaghetti
1 Cup Beet “Pasta” from Green Giant 
2 Garlic and Herb Laughing Cow Cheese Wedges @thelaughingcowusa + 1 Large Pinch Shredded Mozzarella Sargento Cheese.
1/3 Cup Chicken Broth
1/2 tsp Konjac Powder from Miracle Noodle
1/4 Cup Minced Onions 
1 Handful Chopped Basil + 2 tbsp Balsamic Vinegar


1. Prepare Miracle Noodle according to package and set aside.

2. Saute the beet pasta in choice of spray oil briefly. Set aside.

2. In a sauce pan, caramelize onions, add broth, cheese wedges and cheese. Stir to combine until wedges have melted.

3. Add konjac powder as needed to thicken the sauce.

4. Place 1/2 of the “pasta” on each plate, distribute the sauce, and top with chopped basil and drizzled balsamic.

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