Recipe | Spiralized Beet Salad with Balsamic Dressing

Spiralized Beet Salad with Balsamic Dressing

Yield: 4 Servings

Time: 20 minutes


2-3 beets

1 bag (8 ounces) baby spinach

3 ounces goat cheese with honey

½ cup candied pecans

For the Dressing

¼ cup balsamic vinegar

1 tablespoon honey

1 garlic clove, minced

½ teaspoon salt

¼ teaspoon freshly ground black pepper

¾ cup olive oil


Preheat your oven to 450 degrees. To spiralize the beets, cut the top and bottom off to make flat surfaces, then peel. Place a beet into your spiralizer using a blade of desired thickness then spiralize using the directions for your spiralizer. Place spiralized beets on a baking sheet sprayed with cooking spray and roast for 8 to 10 minutes. While the beets are roasting, make the balsamic dressing by placing the balsamic vinegar, honey, garlic, salt, pepper and olive oil in a mason jar. Seal the jar lid and shake the jar until all of the ingredients are combined. Place the spinach in a large bowl and drizzle with one-quarter cup of dressing then toss to coat. Separate the dressed spinach into four salad bowls. Remove the beets from the oven and let cool. Place equal amounts of beets, goat cheese, and candied pecans atop the spinach in each salad bowl. Serve immediately. The remaining dressing will keep in the refrigerator for up to two weeks.

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