1. In a small bowl, whisk together olive oil, Dijon mustard, honey and white wine vinegar until well mixed. Set aside.
2. 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. Top salad with goat cheese, pecans and bacon. Serve warm, room temperature or chilled.
Crumbled blue cheese makes a great substitute for the goat cheese.