Honey Mustard Beet Noodle Salad
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This beet noodle salad combines a honey mustard dressing, spiralized beet noodles, crunchy nuts, and creamy goat cheese for a salad that is perfect on its own as a side dish for your favorite meal.
Vegetable noodles are an awesome way to get flavorful dishes that are low in calories and overall healthier. This honey mustard beet noodle salad is a perfect lunch salad, side dish or recipe to make for your next picnic or potluck. Toss it all together in minutes and then serve warm or cold.
This honey mustard beet noodle salad is so easy to put together. You can use pre-cut spiralized beet noodles or make your own using your spiralizer.
Ingredients for Honey Mustard Beet Noodle Salad
- Beet Noodles – I usually buy mine pre-cut at the store but they are also very easy to make at home.
- Neutral Oil
- Crumbled Goat Cheese – You could substitute feta here if you don’t like goat cheese.
- Candied Pecans – Glazed walnuts or honey roasted peanuts work here too.
- Bacon
- Dijon Mustard
- Honey
- White Wine Vinegar
The beet noodles get tossed with a yummy honey mustard dressing. Crumbled goat cheese, bacon and glazed pecans round out the toppings. It is great warm, room temperature or chilled making it the most versatile side dish ever!
If you make this honey mustard beet noodle salad ahead of time, keep the bacon and nuts off until you are ready to serve. That way, they don’t get soggy from the dressing.
If you aren’t a big fan of goat cheese, you can definitely substitute a crumbled blue cheese or feta in this salad. I actually prefer it with crumbled blue cheese but no one else in my family will eat it that way. So, we go with goat cheese and every one is happy!
If you are a beet noodle fan, be sure to try my beet noodles with blue cheese sauce. They are divine!
Honey Mustard Beet Noodle Salad
Ingredients
- 3 cups beet noodles
- 1 Tablespoon oil
- 1/4 cup honey mustard vinaigrette
- 1/4 cup crumbled goat cheese
- 1/3 cup candied pecans
- 1/4 cup crumbled cooked bacon
Honey Mustard Vinaigrette
- 1/2 cup olive oil
- 3 Tablespoons Dijon mustard
- 1 Tablespoon honey
- 1 1/2 Tablespoons white wine vinegar
Instructions
- In a small bowl, whisk together olive oil, Dijon mustard, honey and white wine vinegar until well mixed. Set aside.1/2 cup olive oil, 3 Tablespoons Dijon mustard, 1 Tablespoon honey, 1 1/2 Tablespoons white wine vinegar
- Heat oil in skillet over medium heat. Add beet noodles and cook, tossing frequently, for 2-3 minutes or until lightly softened. Stir in 1/4 cup of honey mustard dressing and cook for an additional minute. Remove from heat.3 cups beet noodles, 1 Tablespoon oil, 1/4 cup honey mustard vinaigrette
- Top salad with goat cheese, pecans and bacon. Serve warm, room temperature or chilled.1/4 cup crumbled goat cheese, 1/3 cup candied pecans, 1/4 cup crumbled
Notes
Nutrition
I love the way this looks! Looks like such a delicious salad. Can’t wait to make this at home. The honey mustard really sounds like it would make a great dressing. Thanks for sharing!