Beet Noodle Salad with Goat Cheese, Toasted Pine Nuts, and Arugula Microgreens

Beet Noodle Salad with Goat Cheese, Toasted Pine Nuts, and Arugula Microgreens

In the past, as the summer weeks passed by, I would struggle with what to do with all the beets I received from my CSA. Roasting them. Juicing them. But what about keeping them raw and making noodles? Well this is one salad I made recently that is THE PERFECT hot summer day salad, not to mention a great way to use those beets and get all of the great nutrients from them.

Beet Noodle Salad with Goat Cheese, Toasted Pine Nuts, and Arugula Microgreens

Serves 4

Shopping List

  • 4 beets, peeled, and noodled...if you don't want to do this yourself, Whole Foods offers beets pre-noodled in their prepackaged vegetable section
  • 4 ounces crumbled goat cheese
  • 1/2 cup pine nuts, slightly toasted for 3-5 minutes on low in a saute pan
  • 4 ounces arugula microgreens

For the Dressing

  • 2 tbsp extra virgin olive oil
  • 1-2 tsp champagne or white wine vinegar, more to taste
  • Kosher or sea salt and freshly cracked pepper, to taste
  • 1/2 lemon, juiced

Method

Toss all salad ingredients, except for the pine nuts, in a bowl. Whisk all dressing ingredients together and then toss over the salad. Sprinkle with the pine nuts and serve immediately or chilled.

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