Spiralized Beetroot Apple and Goat’s Cheese Salad

The spiralizer is transforming healthy eating, pasta doesn’t just have to be for carb-loading anymore. You can transform your old favourite pasta dishes into veggie filled new classics. This dish mixes spiralized beetroot and apple, combined with goat’s cheese and crumbled pecans for a hearty, earthy lunch or dinner. It also works well as a side dish with pork or chicken.

I love using my Spiralizer but hate washing it, luckily the deal that Tom and I have is I cook, he washes – it means I usually make quite a mess in the kitchen knowing that I don’t have to clean it up! The beetroot was particularly messy. We often spiralize courgette for Bolognese, sweet potato/Butternut squash for noodles in a stir fry or with a curry to increase the veggie content.

For those that have asked in the past – I have the Spiralite Spiralizer which I love and bought for multiple family members this Christmas!

Serves 2

500g cooked beetroots

1 red apple

50g soft goat’s cheese, crumbled

25g pecans, roughly chopped

2tbsp olive oil

1tbsp dijon mustard

2tbsp lemon juice

1tbsp maple syrup

Using the B blade (the one with large rectangular blades) of the spiralizer, make cut the beetroot and apple into long spirals. Toss together in a large bowl. Mix in the goat’s cheese and nuts.

In a separate small bowl, whisk together the olive oil, dijon mustard, lemon juice, maple syrup and season to taste.

Mix the dressing into the beetroot mix and serve immediately or chill in the fridge until you’re ready to serve.

I originally created this recipe for Maxinutrition.