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Spiralized Beet and Spinach Salad with Gorgonzola

Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins


  • 1 medium beet peeled, Blade C
  • cooking spray
  • salt and pepper
  • 1/2 teaspoon dried thyme
  • 4 cups spinach
  • ΒΌ 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


  • Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
  • 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.
  • 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.
  • 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.

Recipe Notes

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