Beet Noodles with Maple Balsamic Dressing over Arugula

Image of Lauren Dellabella
Rated 4.5 based on 2 customer reviews
Beet Noodles with Maple Balsamic Dressing over Arugula
Beet Noodles with Maple Balsamic Dressing over Arugula


  • 2 large beets, peeled and spiralized using 3mm blade
  • ¼ cup orange juice
  • ¼ cup balsamic vinegar
  • 3 tablespoons maple syrup
  • 2 tablespoons chopped fresh thyme
  • 2 teaspoons mustard
  • ¼ teaspoon salt
  • 4 cups arugula
  • ½ cup crumbled goat cheese
  • ¼ cup chopped pistachios


For best results, we recommend using:


  1. Place beet noodles in large bowl. Mix orange juice, balsamic vinegar, maple syrup, thyme, mustard and salt until thoroughly combined.
  2. Pour half of the mixture over the beet noodles and toss until evenly coated.
  3. Arrange arugula on a platter or on individual plates. Place the beet noodles over the arugula and garnish with goat cheese and pistachios.
  4. Drizzle with remaining dressing and serve.
Mealthy tip:

If you’re not a fan of raw beets, sauté the beet noodles in a little olive oil over medium heat for 2 minutes until they’re tender-crisp. Let them cool, then toss with dressing. The easiest way to make the dressing is to shake up the ingredients in a jar. That way any leftover dressing can be stored right in the jar.

For more recipes with beet noodles, you might enjoy:

Spiralized Beet and Blue Cheese Salad

Roasted Balsamic Beet Noodles

Beet Salad with Goat Cheese and Pistachios


4.5out of 5 Stars

(2 Reviews)

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What others are saying

Image of Erin Rettke

Erin Rettke says:

This salad is genius!!! I'm in love with the arugula and beet combo! I made my salad with raw beets and feta cheese. The pistachios make a really great addition to round out the flavors. I'd add a few grinds of fresh pepper over the top. Add grilled chicken and you'll have a perfect lunch.

Image of Laura Griffin

Laura Griffin says:

This is a really earthy salad, but if you like beets you will love this combo! The orange juice, vinegar, and mustard add a really bold, tangy flavor to this salad. The spicy arugula was also a good choice, although not a green choice I would normally pick. I would definitely make this again for lunch or even as a dinner salad and topped with grilled chicken.