Spiralized Beet and Goat Cheese Salad


1 Picture

Prep Time
20 Minutes


•2 each golden and red beets, peeled, ends trimmed and halved
•6 cups baby spinach
•1 cup crumbled goat cheese
•1 cup coarsely chopped toasted walnuts
•2 tbsp coarsely chopped fresh parsley

Dijon Vinaigrette:
•2 tbsp red wine vinegar
•1 shallot, finely chopped
•1 tbsp chopped fresh chives
•1 tsp Dijon mustard
•1/2 tsp salt
•1/4 tsp freshly ground pepper
•1/4 cup extra-virgin olive oil


1. Place piece of golden beet into spiralizer chute.
2. Turn spiralizer on; press beets using pusher until dispensed into bowl.
3. Repeat with remaining golden beet and red beets. (Use golden beets first so they don’t get stained by the red beets.) 4. Place beets into separate bowls.

Dijon Vinaigrette:
1.Whisk together red wine vinegar, shallot, chives, mustard, salt and pepper.
2. Slowly whisk in oil. Toss beets, separately, each with half of the dressing.

To Serve:
1. Place spinach in large serving platter.
2. Top with golden and red beets, goat cheese and walnuts.
3. Garnish with parsley.

Tip: You can plate each serving and serve as a composed salad if desired.
Tip: Add hard-boiled egg wedges if desired.
Tip: If you like, you can replace goat cheese with crumbled feta cheese.

Sunbeam Products, Inc. d/b/a Jarden Consumer Solutions has not tested these recipes and is not responsible for the outcome of any recipe. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, chicken or fish.