Beet Noodle Salad with Blueberries and Goat Cheese

Beet Noodle Salad with Blueberries and Goat CheeseFourth of July is one of my favorite holidays, after Halloween and Thanksgiving, of course! I love how everyone comes together outside, enjoying beautiful weather (hopefully), delicious food and refreshing drinks. I also love watching fireworks. No matter how old I get, the fireworks are still just as endearing to watch as they were when I was younger. This year, I am spending the holiday in Cape Cod with a bunch of friends. I cannot wait to spend the daytime at the sandy beach and the nighttime enjoying the company of my favorite people while watching fireworks and eating delicious food! Cannot wait!!Beet Noodle Salad with Blueberries and Goat CheeseTo get in the mood for the Fourth of July, I created this deliciously refreshing and celebratory red, white, and blue salad. Not only is it a tremendously festive meal to serve to friends and family, it is also super good for you! This salad is packed with antioxidant-rich foods; the blueberries and the beets. And the luscious goat cheese adds a hint of delicate creaminess.Beet Noodle Salad with Blueberries and Goat CheeseThis salad is super simple and quick to make. It won’t require much actual preparation, so you can make this for the Fourth of July weekend while still enjoying the company of everyone and having a party. The most time consuming thing is cooking the beets, but all you have to do for that is just place them in the oven and wait for 50 minutes until they’re done! Then you spiralize or peel the beets with a vegetable peeler, mix in the blueberries and goat cheese crumbles. Keep it plain or top with balsamic vinaigrette or dressing of your choice. And voila, there you have a festive, quick and simple, healthy side salad that you can bring to the barbecue this weekend! Check out the recipe below!Beet Noodle Salad with Blueberries and Goat Cheese

Beet "Noodle" Salad with Blueberries & Goat Cheese
Prep time
Cook time
Total time
Recipe type: Salad
Serves: 4-5
  • 3-4 Large Beets
  • 1 cup of Blueberries
  • ¼-1/2 cup Goat Cheese, crumbled
  • Balsamic Vinaigrette, to taste
  • Mint, optional
  1. Preheat oven to 400 degrees
  2. Wash and scrub each beet until somewhat clean
  3. Wrap each individual beet loosely in tinfoil
  4. Place wrapped beets on a baking sheet
  5. Roast for 45-50 minutes, checking on the beets every 20-25 minutes
  6. Take out and let cool
  7. Once cooled, peel the skin off of the beet
  8. Use a spiralizer or vegetable peeler to make the beet noodles
  9. Place spiralized beet noodles in a large bowl and mix blueberries and goat cheese crumbles
  10. Add mint and or dressing if you so desire
  11. Serve and enjoy!

Beet Noodle Salad with Blueberries and Goat Cheese


5 thoughts on “Beet Noodle Salad with Blueberries and Goat Cheese

  1. July 18, 2015 at 12:00 am

    Love this! I’ve never thought of using beets for pasta, I’ll definitely need to try this one out. 🙂

    1. leangreennutritionfiend
      July 19, 2015 at 10:33 pm

      Thank you, Brianna! You can spiralize so many vegetables it’s awesome! Hope you like the recipe 🙂

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