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This Spiralized Golden Beet Salad is a tasty dish for the fall and holiday season!
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!
If you want to reap all of these health benefits, it’s time to start eating some beets! They provide an earthy flavor that fits in both savory and sweet dishes. This recipe, 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.
With all of those cold weather flavors, this Spiralized Golden Beet Salad is a wonderful accompaniment to a holiday meal. And no, it’s not too early to plan your Thanksgiving or Christmas menus.
For another beet + goat cheese combo, check out my Blender Frittata with Spiralized Beets and Goat Cheese!
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! Their flavor is very similar to red beets, but some say it’s slightly less earthy.
Spiralized Golden Beet Salad with Rosemary Honey Dressing
Ingredients
- 3 medium golden beets - or 6 small
- 1 cup kale - finely chopped
- 1/4 cup pumpkin seeds
- 1/4 cup goat cheese - crumbled
For the dressing:
- 2 tbsp extra virgin olive oil
- 1 tbsp apple cider vinegar
- 1 tsp dijon mustard
- 1 tsp honey
- 1 tsp rosemary - fresh, finely chopped
Instructions
- To prepare the beets, trim and scrub each one. Run them through a spiralizer.
- In a large bowl, combine the spiralized beets, finely chopped kale leaves, pumpkin seeds, and 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. Enjoy!
Nutrition
Pin this Spiralized Golden Beet Salad with Rosemary Honey Dressing now to make later!
Take it from me, you can’t “beet” this one!! 😉
Until next time,
Lizzie
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!
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!!
This salad was delicious, something you look forward to eating!
That’s great to hear! So glad you liked it. Thanks for letting me know, Karen! 🙂
I love adding goat cheese to my salads.
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.
Great to know! Thanks so much for rating the recipe and providing the helpful tip about pre-dressing the salad! 🙂