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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.

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 clove garlic crushed
  • 1 teaspoon of Italian seasoning
  • salt and pepper to taste
  • ¼ cup pine nuts toasted.
  • ¼ cup goat cheese crumbled
  • ½ cup beet leaves or baby spinach minced
  • 1 tablespoon vinegar
  • 2 tablespoons 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, crushed garlic 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 beet leaves or spinach, 2 tablespoons of olive oil and 1 tablespoon of 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.