Spiralized Beet Salad

beet salad recipes

Spiralized Beets with Roasted Grapes, Tarragon, and Goat Cheese


1 pound Red Beets, peeled and spiralized into noodles

1 1/2 cups Green Grapes

3 sprigs Tarragon, plus more for garnish

1/2 cup Goat Cheese Crumbled

1/3 cup and 1 tablespoon Extra Virgin Olive Oil

1/4 cup Champagne Vinegar

1 teaspoon Kosher Salt

1/2 teaspoon Black Pepper


Preheat oven to 350 degrees Fahrenheit.

On a baking sheet lined with foil, toss olive oil, grapes, and tarragon together. Season with a pinch of salt. Bake for 12-15 minutes. Set aside to cool.

Bring a pot of salted water to boil. When water is boiling, blanch beet noodles for 2-3 minutes. Drain and rinse with cold water.

In a small bowl whisk together 1/3 cup olive oil, champagne vinegar, salt, and pepper. Toss beet noodles in the dressing. Add roasted grapes and crumbled goat cheese to the noodles. Garnish with fresh tarragon.