Mixed Beet Salad with Goat Cheese

Cuisinart original

Beet salads are most commonly roasted, but here we keep them raw. You get the same sweet flavor, but in a fraction of the time.


Makes 4 servings (about 2 cups)


2    small golden beets, scrubbed

2    small red beets, scrubbed

1½ tablespoons extra virgin olive oil

2    teaspoons fresh lemon juice

¼   teaspoon kosher salt

     Pinch freshly ground black pepper

1   tablespoon crumbled goat cheese

2   large basil leaves, thinly sliced (chiffonade)

Nutritional information

Nutritional information per serving (½ cup):

Calories 82 (64% from fat) • carb. 6g • pro. 2g • fat 6g sat. fat 1g • chol. 2mg • sod. 203mg • calc. 15mg • fiber 2g



1. Assemble the Cuisinart ® PrepExpress™ with the 3.0mm Shred/Spaghetti Cone and Straight Feed Tube. Spiralize the beets. Transfer to a shallow serving bowl.

2. Add the olive oil, lemon juice, salt and pepper. Toss to combine. Top with the goat cheese and basil. Serve immediately.