Spiralized Beet Salad with Walnuts & Cheese
This is a beautiful and eye-catching Spiralized Beet Salad with Walnuts & Cheese salad. Goat cheese and roast beets are absolutely delicious together but if you’re not a fan of goat cheese, try feta! In this case, however, I’d suggest swapping the balsamic vinaigrette for a greek salad dressing. Regardless of how you choose to enjoy it, the rich red and green tones of this salad will satisfy the taste buds of your eyes (if your eyes have taste buds – haha). You’ll see what I mean when you make this salad.
Tip:
Make sure that you sprinkle the cheese and walnuts on top; Don’t mix them in. They will turn pink and cause your overall presentation to look a little funky. Why am I telling you this? Because I did it the first time I made it. Lesson learned.
Spiralized Beet Salad with Cheese & Walnuts
Ingredients
- 1 lb beets, spiralized*
- Himalayan salt
- pepper
- 1/4 cup Balsamic Vinaigrette dressing
- 2 cups arugula, chopped
- 2 cups spinach, chopped
- 3 oz goat cheese, aged, crumbled
- 1/4 cup walnuts, toasted
Instructions
- Preheat oven to 400 degrees.
- Spiralize the beets to create beet noodles. Spread them on a parchment covered baking tray and season with salt and pepper.
- Bake beet noodles for 8-10 minutes. Remove from oven and allow to cool.
- Place beets in bowl and drizzle beet noodles with dressing. Toss generously with spinach and arugula. Garnish with nuts and cheese.
Notes
This is a beautiful salad - dark greens and rich reds. You may also substitute crumbled feta cheese (instead of goat cheese) and greek dressing (instead of the Vinaigrette).
