Beet Noodles & Goat Cheese Salad

This beet noodles & goat cheese salad is a tasty change and perfect for spring. Using beet noodles, goat cheese and toasted pine nuts you get the perfect combination of flavors.

I was a little bummed these photos did not come out as well as I hoped. I LOVED this salad. It tasted so good but when you look at the pics, you may not be convinced. <sigh> I’m still learning all this photography biz folks. Anyway, I really loved this combination of sweet beets, tangy goat cheese and toasted pine nuts. Bonus that I got to use my spiralizer!

My friend Rhonda gave me a big bag of beets. Now while I love beets  (and I really do), I can only eat so many. I made my sister’s picked beets & eggs that were fab and I made these beet noodles. The bad thing about beets is that I am the only one who will eat them. Even my hubby won’t eat them. So I’m set on beets for quite a while. 

How To Make Beet Noodles

I used my spiralizer for this one to make the beet noodles. Everything tastes better when they are noodles don’t you think? However if you do not have a spiralizer, you can use a peeler or just chop your beets into little cubes. I then roasted the beets for 10 minutes to soften them and added the spinach for color and nutritious. I do that a lot, don’t I?

Beet Noodle Salad Recipe

The dressing is just a simple vinegar and oil. Lastly I sprinkled some goat cheese and pine nuts. I found the crumbled goat cheese at Aldi. I was surprised to find it there and I think I will be buying it more often because I really liked it. As for the pine nuts, well I seem to be putting them in everything these days but you could also use pecans, almonds or walnuts. Pecans would be my second choice for this dish.

Beet Noodles & Goat Cheese Salad

Toss, sprinkle and refrigerate. I actually ate this warm for lunch and cold for dinner. I have a tendency of continually eating  something until I can’t eat any more. That was the case of this dish because it was so tasty. So please look past the photos and give this one a try. Especially if you like beets, I think you will love this. And please let me know if you have any beet recipes. I still have a few left. 🙂

446 cals /  42.7g fat / 12.7g carbs / 3.1g fiber / 6.9g protein 

4 from 1 vote

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Beet & Goat Cheese Salad

This beet noodles & goat cheese salad is a tasty change and perfect for spring. Using beet noodles, goat cheese and toasted pine nuts you get the perfect combination of tastes.

Course Salad

Cuisine American

Keyword bean salad, beets, goat cheese, pine nuts, roasted

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 2

Calories 446 kcal

Author Denise Wright (MyLifeCookbook.com)

Ingredients

• 3 raw beets made into noodles
• 2 Tablespoons of olive oil
• 1 teaspoon of Italian seasoning
• salt and pepper to taste
• ¼ cup pine nuts toasted.
• ¼ cup goat cheese crumbled
• ½ cup baby spinach minced
• 1 Tablespoon of white balsamic vinegar
• 2 Tablespoons of olive oil

Instructions

1. Preheat oven to 450 degrees.
2. Wash and peel your beets and then make them into noodles using a spiralizer. If you don't have one, you can chop your beets into a fine dice.
3. Toss your beets with 2 Tablespoons of olive oil, Italian seasoning and bit of salt and pepper.
4. Place on a sprayed cookie sheet and spread them out so they all cook evenly.
5. Bake for 10 minutes. Take them out of the oven and let cool.
6. Once cooled, toss with spinach, 2 Tablespoons of olive oil and vinegar.
7. Add your goat cheese and lightly toss.
8. Top with your toasted pine nuts.
9. Refrigerate until ready to eat.
10. Note: To toast your pine nuts, add them to a dry skillet over medium low heat. Stir frequently until golden brown. Watch as they can burn easily. Should only take about 5 minutes.

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We have lots of yummy beet recipes!