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Beet and Anjou Pear Noodles with Warm Bacon-Pistachio Dressing & Baked Goat Cheese

Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 1


  • 1/2 whole wheat english muffin
  • 1 tbsp + 1/4 tsp olive oil
  • 2 tsp freshly chopped parsley
  • salt and pepper to taste
  • 1/2 roll of goat cheese about 2 oz
  • 1-2 slices of bacon
  • 1 anjou pear Blade C
  • 1 large beet peeled, Blade C
  • For the pistachio dressing:
  • handful of roasted and salted pistachios deshelled
  • 1 tsp honey
  • 1/2 tsp dijon mustard
  • pepper to taste
  • 1 tsp red wine vinegar


  • Preheat the oven to 375 degrees.
  • Place the english muffin in a food processor and pulse until made into breadcrumbs. Place a medium skillet over medium heat and add in a 1/4 tsp of olive oil. Cook breadcrumbs, tossing occasionally, until toasted. Transfer breadcrumbs to a bowl, add in parsley, season with salt and pepper and set aside on a plate.
  • Take your goat cheese and roll it in the breadcrumb plate and roll it around until it’s coated.
  • Place the goat cheese on a baking tray coated with cooking spray. Place the beet noodles on another baking tray coated with cooking spray.
  • Place the goat cheese and beet noodles in the oven. Cook both for 7 minutes.
  • While the goat cheese is cooking, place a large skillet over medium heat. Add in your slices of bacon. Cook until to your preferred level of crispiness and set aside on a paper-towel lined plate. Save 1 tbsp of the bacon grease and set aside in a bowl.
  • Prepare the pistachio dressing. Add all of the ingredients listed into a food processor and pulse until pistachios are pureed and no major chunks of nuts remain. Add to a bowl or dressing shaker and add in the bacon grease. Stir.
  • Place your beet and pear noodles into a bowl and drizzle with pistachio dressing. Toss to combine and then plate.
  • Top the dressed noodles with the baked goat cheese and then crumble the bacon on top. Enjoy!