Spiralized Beet and Goat Cheese Salad #SundaySupper

Take your favorite restaurant salad and put a new twist on it with Spiralized Beet and Goat Cheese Salad.  Beet noodles with fresh goat cheese and sugared pecans is a light and fresh take to enjoy all summer long. 

Spiralized Beet and Goat Cheese Salad from The Girl In The Little Red Kitchen

Let’s go on a picnic!

After a very long, harsh and bitter cold winter, it seems Mother nature has finally broken through that wall and spring is here! The birds are chirping, the sun is shining and the buds are budding (too much?).

Seriously though, we’ve been cooped up for far too long, and I’m ready for fresh air! I’ll take the pollen and allergy attacks that come with it, if it just means a chance to be outside with a cool breeze brushing by my side.  Besides fall, this is my favorite time in the city, it isn’t too hot yet and everything is in bloom.  People are out, they are in good moods and we are ready to just be one with our parks.

Spiralized Beet and Goat Cheese Salad | girlinthelittleredkitchen.com

Growing up my mom took every opportunity possible to go on a picnic.  Whether it be at the local park or at the beach, she was always for it!  We’d make sandwiches at home, pick up something from the deli or fried chicken and eat it cold.  I’m sure I complained at some point, but these picnics are always some of my fondest memories growing up.

Our food might not have been fancy but it was quick easy and there was always a salad or two thrown in.

We definitely didn’t have salads like this at my picnics but it doesn’t mean you can’t have it.  While it might seem like it belongs on a plate at a restaurant, this spiralized beet noodle and goat cheese salad is simple, portable and perfect at room temperature.  Taking out the greens that normally accompany this salad means you don’t have to worry about it wilting by the time you get to your picnicking destination.

Plus wouldn’t you agree that beet noodles are a lot more fun to eat than diced ones?  I bet you could even convince beet haters to give this salad a go.

Spiralized Beet and Goat Cheese Salad
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  • 1 medium red beet, peeled
  • 1 medium golden beet, peeled
  • 3 ounces goat cheese
  • 1 cup pecan halves
  • 2 tablespoons unsalted butter
  • 2 tablespoons brown sugar
  • 1/2 teaspoon kosher salt
  • Balsamic vinaigrette


  1. Bring a large pot of salted water to boil
  2. Using your spiralizer with blade 'B' in place, spiralize the golden beets and then the red beets, separate each type of beet to keep the colors from bleeding together. To keep your spiralizer from staining wash it immediately.
  3. Place the golden beet noodles in the boiling water and cook for 1-2 minutes or until soft and remove with tongs. Repeat with the red beets. It's important to start with the golden beets as the red beets will stain the water. Set aside to cool.
  4. In a small saute pan over medium heat, melt the butter and brown sugar together and add the pecan halves. Toast for about 2 minutes, stirring the pecans so they are covered with the sugar coating. Season with the kosher salt.
  5. If taking the salad on a picnic, toss the beet noodles together with small pieces of goat cheese and top with the sugared pecans. Dress with homemade or your favorite balsamic vinaigrette, about 4-5 tablespoons should be enough for a thin coating. Use your judgement on how much dressing you'd like on the salad.
  6. If enjoying at home, divide the beet noodles between 4 plates, top with goat cheese, pecans and a drizzle of vinaigrette.
Recipe Type: Salad

 For more great recipes to take on picnics all spring and summer long, check out the list below.



Main Dishes:


Soups and Salads:


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Spiralized Beet and Goat Cheese Salad | girlinthelittleredkitchen.com

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13 thoughts on “Spiralized Beet and Goat Cheese Salad #SundaySupper

    1. Susan Palmer

      Thanks Alice! I spotted the golden ones at Whole Foods and just had to have them! Only wish I could have found Candy Cane or Chiogga. They are so pretty with the stripes!


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