• Skip to main content
  • Skip to primary sidebar
It's a Veg World After All®
  • Subscribe
  • Cookbook
  • Recipes
    • By Type
    • By Vegetable
  • Tips
  • About
    • Privacy and Terms
    • Services
      • Twin Cities Cooking Classes
      • Writing & Recipes
    • Contact
  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
menu icon
go to homepage
  • Recipes
  • By Veggie
  • Prep Tips
  • About
  • Subscribe
  • Books
  • Work with Lizzie
  • Contact
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • By Veggie
    • Prep Tips
    • About
    • Subscribe
    • Books
    • Work with Lizzie
    • Contact
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Recipes » Sides

    Spiralized Golden Beet Salad with Rosemary Honey Dressing

    Modified: Feb 20, 2020 · Published: Sep 24, 2018 by Lizzie Streit, MS, RDN · This post may contain affiliate links · 9 Comments

    638 shares
    Jump to Recipe Jump to Video Print

    This Spiralized Golden Beet Salad is a tasty dish for the fall and holiday season! Made with raw golden beets, kale, goat cheese, pumpkin seeds, and a sweet and savory rosemary honey dressing, it’s an easy but gourmet-like recipe.

    Spiralized Golden Beet Salad with Rosemary Honey Dressing in a white bowl on a counter

    This post may contain affiliate links. For more information, see my affiliate disclosure.

    Are you at all surprised that the first official fall recipe I’m posting this year has beets in it?! If you know my affinity for these earthy root vegetables, you shouldn’t be.

    I love beets in any form – roasted, raw, diced, whole, spiralized – you name it and I’ve probably made it. Beets are the real MVP for so many reasons. They’re an incredibly nutritious vegetable with beneficial plant compounds that promote circulation, relaxation of blood vessels, and overall heart health!

    Plus, they provide an earthy flavor that fits in both savory and sweet dishes.

    Reasons to Love Spiralized Golden Beet Salad

    This Spiralized Golden Beet Salad with Rosemary Honey Dressing is a wonderful marriage of several different tastes and textures that complement beets in just the right way.

    It has a subtle early flavor and crunchy texture from the raw beet spirals and finely chopped kale, a slightly tart flavor from goat cheese and apple cider vinegar, a sweet kick from honey, and a savory, aromatic finish from fresh rosemary.

    Sounds pretty perfect for the fall and upcoming holiday season, huh? Like I said, it really is a beautiful marriage of flavors.

    Want some more sides dishes for the fall, winter, and holiday season? Check out the the Whole Roasted Kohlrabi with Pomegranate Reduction, Roasted Delicata Squash and Kale with Lemon Tahini, and Vegan Mushroom and Cranberry Wild Rice Pilaf while you’re here!

    a bunch of golden beets, goat cheese crumbles, rosemary, pumpkin seeds on a counter

    How to Make Spiralized Golden Beet Salad

    • Scrub each beet, then slice off the top and bottom so that you have a flat surface on each end to put in the spiralizer. For real though, you’re going to want to give each beet a good, long scrub with a veggie brush. If you don’t have a veggie brush, you can peel the beets, but then you lose some of the pretty color that’s on the skin.
    • Secure each beet, one at a time, in the spiralizer and run it through until you have long, beet noodles.
    • Finely chop a few leaves of lacinato (dinosaur) kale.
    • Put the beet noodles and kale in a mixing bowl, then add the pumpkin seeds and goat cheese.
    • Whisk together the olive oil, cider vinegar, honey, dijon, and rosemary, and pour the dressing over the salad!
    Spiralized Golden Beet Salad next to small bowls of goat cheese and pumpkin seeds

    Expert Tips

    • To find golden beets for this recipe, check out your local farmers market. Several grocery stores will also carry them throughout the fall and winter (I’ve found them at Kowalski’s, Cub, Lund’s & Byerly’s, Linden Hills Co-op, and more). Their flavor is very similar to red beets, but some say it’s slightly less earthy. That being said, you can use red beets for this recipe if you can’t find golden ones. You can also buy pre-packaged beet noodles at some stores.
    • Use kitchen scissors or a sharp knife to cut long noodles into shorter, more manageable pieces. This makes it a lot easier to eat and serve!
    • Raw golden beets can turn brown when they are exposed to air, so be wary of that if you are making this salad in advance. I’d recommend dressing it right away so that the beets keep their color or making it as close to serving as possible.
    • Leftovers can last for 2-3 days in an airtight container in the fridge.

    For another beet + goat cheese combo, check out my Blender Frittata with Spiralized Beets and Goat Cheese!

    side angle of spiralized golden beet salad in a white bowl with a spoon

    More Vegetarian Beet Recipes

    • Roasted Golden Beets with Miso Maple Sauce
    • Rosemary Honey Slow Cooker Beets
    • Fudgy Beet Brownies
    • Homemade Beetroot Relish
    • Roasted Beets and Burrata with Orange Balsamic

    Video

    I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.

    📖 Recipe

    Send The Recipe

    Get This Recipe In Your Inbox

    Share your email, and we’ll send it to you. Plus, you’ll get a weekly recap of new recipes!
    Spiralized Golden Beet Salad with Rosemary Honey Dressing

    Spiralized Golden Beet Salad with Rosemary Honey Dressing

    A gorgeous salad with a delicious combination of sweet and savory cold weather flavors. Perfect as part of lunch or dinner, or for a holiday menu!
    5 from 5 votes
    Print Pin Rate
    Prep Time: 20 minutes mins
    Total Time: 20 minutes mins
    Servings: 4 people
    Calories: 239kcal
    Author: Lizzie Streit, MS, RDN

    Equipment

    • cutting board and knife
    • Spiralizer
    • Mixing bowl

    Ingredients 

    • 3 medium golden beets - or 6 small
    • 1 cup lacinato kale - finely chopped
    • ¼ cup pumpkin seeds
    • ½ cup goat cheese - crumbled

    For the dressing:

    • 3 tablespoon extra virgin olive oil
    • 2 tablespoon apple cider vinegar
    • 2 teaspoon dijon mustard
    • 2 teaspoon honey
    • 1 teaspoon rosemary - fresh, finely chopped

    Instructions

    • To prepare the beets, trim and scrub each one. You do not have to peel them, but can if you want. Run them through a spiralizer. Use a pair of kitchen scissors or a sharp knife to cut long beet noodles into smaller, more manageable pieces.
    • In a large bowl, combine the spiralized beets, finely chopped kale leaves, and pumpkin seeds. Stir in the goat cheese crumbles.
    • In a separate bowl, whisk together the ingredients for the dressing. Add salt and pepper to taste, and perhaps more rosemary if desired. Drizzle over the salad and mix until coated. Finally, add more pumpkin seeds and goat cheese as desired. Enjoy! 

    Video

    Notes

    • Even if you are serving this at a later time, do not wait to add the dressing. Putting the dressing on right away helps prevent the beets from getting brown.
    • You can use red beets for this recipe if you can’t find golden beets.
    • Leftovers can be stored in an airtight container in the fridge for 2-3 days. Golden beets will start to get brown in that time frame, but they are still OK to eat.

    Nutrition

    Serving: 1serving | Calories: 239kcal | Carbohydrates: 11g | Protein: 8g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 13mg | Sodium: 188mg | Potassium: 314mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1987IU | Vitamin C: 23mg | Calcium: 75mg | Iron: 2mg
    Did you make this recipe?Tag @vegworld_recipes and follow me today!

    More Plant-Forward Side Dishes

    • Cucumber edamame salad in a serving bowl next to garnishes, a napkin, and a spoon.
      Cucumber Edamame Salad
    • Ravioli pasta salad with arugula in a bowl surrounded by napkin, lemon, spoon, and cheese.
      Ravioli Pasta Salad with Arugula
    • Mint leaves, peas, and coconut yogurt on top of pea and mint soup in a bowl.
      Pea and Mint Soup (Vegan)
    • Roasted asparagus salad in a serving dish with a wooden spoon next to ingredients and a napkin.
      Roasted Asparagus Salad with Barley
    638 shares

    Reader Interactions

    Comments

      5 from 5 votes (1 rating without comment)

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Kathy

      December 20, 2020 at 3:44 pm

      5 stars
      This salad was incredible. However, I’m not a kale fan and subbed the kale with arugula … really lovely! Thanks!

      Reply
      • Lizzie Streit, MS, RDN

        December 20, 2020 at 5:13 pm

        Yay! I’m so glad to hear that you enjoyed it. The arugula substitution sounds delicious. Thank you for rating the recipe!

        Reply
    2. Jenny Streit

      August 23, 2019 at 11:59 am

      5 stars
      This was a big hit at a recent summer dinner party with guests. I’m glad I hunted down some golden beets, as their pretty yellow spirals looked so nice with the green kale. Delicious. I made it several hours before serving–tossed it with the dressing immediately after spiralizing the beets–and it held up very well.

      Reply
      • Lizzie Streit, MS, RDN

        August 26, 2019 at 11:29 am

        Great to know! Thanks so much for rating the recipe and providing the helpful tip about pre-dressing the salad! 🙂

        Reply
    3. Megan

      February 13, 2019 at 1:35 pm

      I love adding goat cheese to my salads.

      Reply
    4. Karen

      October 27, 2018 at 7:02 pm

      5 stars
      This salad was delicious, something you look forward to eating!

      Reply
      • Lizzie

        October 28, 2018 at 11:24 am

        That’s great to hear! So glad you liked it. Thanks for letting me know, Karen! 🙂

        Reply
    5. Kori

      October 21, 2018 at 1:43 pm

      5 stars
      I’m subbing red beets because I couldn’t find the gold ones at Target. How do you think this will impact the recipe? I’m worried about the color…thanks for any tips!

      Reply
      • Lizzie

        October 21, 2018 at 2:50 pm

        Hi Kori!! I’m so excited you’re making it. I think you’re right, it should only impact the color but not the taste. You may find that the goat cheese just gets a pinkish hue, but other than that it should all taste very similar to the golden beets version! And I think it will still be pretty, just have more of a Christmas look with the red beets and the finely chopped kale ;-). Hope you love it!!

        Reply

    Primary Sidebar

    lizzie streit cutting carrots

    Welcome! I'm Lizzie, a Registered Dietitian and cookbook author who loves vegetables. And I'm here to help you love them too! My easy, veggie-forward recipes will help you get comfortable in the kitchen and celebrate the seasons.

    More about me →

    Spring

    • Honey glazed salmon and roasted asparagus on a plate with a fork.
      Salmon and Asparagus Sheet Pan with Honey Glaze
    • Large bowl with hummus topped with colorful vegetables next to pita, a napkin, and herbs.
      Easy Appetizer Hummus Platter
    • Snap pea, quinoa, and chickpea salad in a bowl with a wooden spoon.
      Sugar Snap Pea Quinoa Salad
    • Oatmeal raisin cookie with carrots and chocolate chips with a bite taken out next to other cookies.
      Easy Oatmeal Raisin Carrot Cookies
    See more Spring →

    Salads

    • Kale salad on a serving plate next to ingredients, a napkin, and utensils.
      Kale and Chickpea Salad with Feta
    • Chicken fennel salad in a serving bowl surrounded by ingredients and a napkin.
      Chicken Fennel Salad with Yogurt Dressing
    • Celeriac coleslaw in a bowl on a table surrounded by garnishes.
      Celeriac Coleslaw (without Mayo)
    • Fennel apple salad in a serving bowl next to garnishes and a napkin on a counter.
      Fennel Apple Salad
    See more Salads →

    Footer

    About

    About Lizzie

    Privacy Policy and Terms

    Portfolio

    My Books

    Featured On

    logos from news publications and websites spread out on a white background

    Contact

    Contact

    Work with Lizzie

    Sign Up! for emails and updates

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2013-2025 It's a Veg World After All ® LLC

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.