Spiralized Beet and Spinach Salad with Gorgonzola

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Spiralized Beet and Spinach Salad with Gorgonzola

Spiralized Beet and Spinach Salad with Gorgonzola

I recently went to a restaurant and ordered a beet salad. The salad was a small plates of roasted beets, finely ground walnuts, and blue cheese.

While it was delicious, I couldn’t help but think, “Why don’t more restaurant chefs spiralize?!”

Not only would those spiralized beets have been more filling and enjoyable to eat, they would’ve been quicker to cook (thin spirals cook more quickly than thick cubes) and they would make a prettier presentation.

I wrote a note in my phone that read “spiralized beet salad with walnuts and blue cheese.”

I rarely have spinach salads anymore, I’m more of a kale salad gal (I like the tougher consistency of kale, it feels more filling to me), so I knew I would make a spinach salad out of this.

Spiralized Beet and Spinach Salad with Gorgonzola

The dressing is simple, one of my go-to combinations (oil, acid, dijon mustard, salt & pepper), and the salad is great for a light afternoon meal, or, it would work well as a dinner, tossed with some quinoa or topped with some rosemary roasted chicken or maybe some grilled steak.

The beet noodles are roasted with thyme, which really brings out their earthy, robust flavor.

And if you’re nervous about spiralizing beets – don’t be! Wear gloves if you’re nervous you’ll stain your hands and make sure to thoroughly wash your Inspiralizer after you use it, to avoid staining.

Spiralized Beet and Spinach Salad with Gorgonzola

Happy Monday, everyone! Anyone spiralizing this week for dinners or lunches?

Watch our video to learn how to spiralize a beet using the Inspiralizer and subscribe to our YouTube channel to watch more videos:

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Nutritional Information & Recipe

Weight Watchers SmartPoints*: 9 points

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

Serves 2

Spiralized Beet and Spinach Salad with Gorgonzola

I recently went to a restaurant and ordered a beet salad. The salad was a small plates of roasted beets, finely ground walnuts, and blue cheese.

While it was delicious, I couldn't help but think, "Why don't more restaurant chefs spiralize?!"

Not only would those spiralized beets have been more filling and...

10 minPrep Time

5 minCook Time

15 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 1 medium beet, peeled, Blade C
  • cooking spray
  • salt and pepper
  • 1/2 teaspoon dried thyme
  • 4 cups spinach
  • ¼ cup raw walnut halves
  • 3 tablespoons crumbled gorgonzola cheese (or feta, or goat)
  • For the dressing:
  • 1.5 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon Dijon dressing
  • salt and pepper

Instructions

  1. Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
  2. Spritz the beets with olive oil cooking spray and season with salt, pepper, and thyme. Roast in the oven for 5-10 minutes or until fork tender.
  3. Meanwhile, prepare the dressing: whisk together all ingredients for the dressing in the bottom of a medium mixing bowl, taste and adjust if necessary. Set aside.
  4. When beet slices are done, toss the spinach in the dressing and divide onto plates (or if saving for later, in storage containers.) Top each with beet slices, walnuts, and cheese.

Notes

Per serving (1 out of 2) - Calories: 269, Fat: 24g, Saturated Fat: 5g, Carbs: 9g, Fiber: 4g, Sugars: 3g, Protein: 8g, Sodium: 261mg

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Spiralized Beet and Spinach Salad with Gorgonzola

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Leave a Comment

22 comments

Susan says:
I'm not a beet fan at all... not the mess, but the taste and smell! ? Do you have a veggie you recommend to substitute for beets, or is that just a personal preference? I'm thinking about rutabaga, but don't know if that would be too heavy on a salad.
Ali Maffucci says:
You can use any spiralized veggie in a salad, it's personal preference.
Lynne says:
Susan, you can substitute a turnip for the beet....I did it and its wonderful, if you like turnips.
Lori Yanosich says:
Hi Ali - I loved your HSN debut! How exciting it must've been for you. I've been meaning to ask about using the different squashes - I have difficulty spiralizing them. Do you have a recommendation as to shape, size, which end to start with, etc. especially with a butternut squash? Thanks so much & Best of luck in this new level of Inspiralizing!
Ali Maffucci says:
Yes, but it mostly depends on your spiralizer, if you don't have a great spiralizer, it'll be difficult! Here's a guide to picking what size for the butternut squash: https://www.youtube.com/watch?v=o4Gn6FVgHf8
Lynne says:
Thanks for the wonderful beet salad recipe, I love it.... I have problems keeping sweet potatoes on my Inspiralizer, they seem to want to spin, so I have found that if I microwave them for about 1 minute, they spiral very easily. I have your book and I love it.....
Eden Garner says:
What a great tip! I've always had that same issue with sweet potatoes as well. I'll try that next time. Thank you for sharing!
Ali Maffucci says:
Hmm, that should never happen! Perhaps you're not securing the sweet potato firmly on the Inspiralizer? And are you suctioned down on the countertop?
ruth Detroit area says:
hi Lynne - It's not that my sw potato won't stay on the Inspiralizer - for me it's just that the right end (that gets pushed through by the plastic disc with all the prongs) becomes 'tattered', if that makes any sense. I just switch the sw potato around putting the 'still flat' end onto the plastic disc. The 'tattered' end goes through the blade and falls onto the pie plate below in shredded pcs. This morning I made protein muffins with walnuts/raisins/protein powder and sweet potatoes from Ali's book, and since you rice the sw potato noodles anyway, the tiny pcs that came through first were just fine. ~ ruth
Hillary Gras says:
Chefs would probably end up using LESS too!
Christina says:
I spiralized beets for dinner last night! I will use the leftovers and make this salad for lunch, thank you for All your delicious recipes ?
Ali Maffucci says:
Great idea, love that Christina!
Jenna says:
Hi Ali, can you prep the beets ahead of time and bag them? Thanks!
Eden Garner says:
This looks delicious, Ali! I can't wait to make it. Going to Farmers' market this afternoon and I'm going to pick up a beet for this! I have a question - I'm vegan, so I plan on omitting the cheese. Can you tell me what brand of cheese you used to calculate the nutritional information so I can subtract the calories? I looked up Gorgonzola cheese in MyFitnessPal, but 3 Tbsp can range anywhere from 110-155 calories, depending on the brand. Thank you!
Torry says:
Could you make this on a Sunday for the whole week? How long would the roasted beet last?
ruth Detroit area says:
We had this for dinner last night, and it was a REAL HIT!!
Lynne says:
I made the beet salad with gargonzola cheese, but omitted the walnuts....and I roasted the beets and added onions. Absolutely delicious! Adjusted the recipe slightly, but it was delicious, will make it again, and for only 9 points. Great recipe....
Shelly says:
Can you tell me what is Dijon dressing? Go you mean Dijon mustard? Thank you

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