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Balsamic Beet Noodles with Goat Cheese & Walnuts

Goat cheese melts slightly into warm skillet-cooked beet noodles; if you like, add a handful of baby spinach at the same time to wilt with the warmth of the pan. By Julie Van Rosendaal

Balsamic Beet Noodles with Goat Cheese & Walnuts

Total Time:






Skill Level:



  • canola or olive oil, for cooking
  • 1 pkg Co-op beet noodles
  • 2-4 Tbsp balsamic vinegar
  • 1 125 g (4 oz) log goat cheese, crumbled
  • salt and freshly ground black pepper
  • 1/3 cup roughly chopped walnuts

How to Make It

Set a large, heavy skillet over medium-high heat. Add a generous drizzle of oil and sauté the beet noodles, tossing with tongs, for about 5 minutes or until just tender.

Add a splash of balsamic vinegar and cook, tossing, for another minute, until most of the liquid evaporates.

Remove from the heat and crumble over the goat cheese. Season with salt and pepper and toss a few times, just so the cheese begins to melt. Serve topped with chopped walnuts.

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