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Beet and Goat Cheese Salad

Course: Salad, Side Dish
Keyword: beet, goat cheese, spiralizer


  • 1 lb raw, spiralized beets
  • 2 tbsp olive oil
  • 1 tsp Italian seasoning
  • salt and pepper, to taste
  • 1/4 cup roasted pecans
  • 1/4 cup goat cheese, crumbled
  • 1/2 cup baby spinach, minced
  • 1 tbsp white balsamic vinegar
  • 2 tbsp olive oil


  • Preheat oven to 450°.
  • If you are using whole beets, wash and peel and them make them into noodles using a spiralizier. If you don't have one, you can dice them. Alternatively, you may be able to purchase pre-spiralized beets in the produce section at your local grocery store.
  • Toss the beets with 2 tbls olive oil and seasoning.
  • Place on a cookie sheet, lined with parchment paper, spread evenly.
  • Bake for 10 minutes and then, let cool.
  • Toss with spinach, and 2 tbls olive oil and vinegar.
  • Add your goat cheese and lightly toss before adding the pecans.
  • Refrigerate until ready to eat.


*Recipe adapted from https://mylifecookbook.com.