Beet Salad with Shoestring Yams

  • Date March 13, 2013
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Beet Salad with Goat Cheese, Spinach, Walnuts & Shoestring Yams

Building on the success of the new spiralizer machine, I decided to try out a beet salad with shoestring yams. Got home from boot camp at 6pm and had dinner served and eaten less than 30 minutes later. Good dinners can be quick if you plan ahead. Using the new spiralizer, I made the yams out of the shoestring cutter and then did the beets with the pasta size cutter. 

Preheated the oven to 450' and placed the yams on parchment paper, sprayed with a touch of Pam and added some salt and put in the oven. Cooked them for about 10 minutes and then tossed for another 15 minutes. Broiled at the very end to get nice and crispy. 

While the yams were cooking, I put together the base of the salad. Spinach with some walnuts and drizzled some balsamic glaze. If you have never bought balsmic glaze before, I highly recommend! At this point I started frying the beets with some lime juice on a low heat. I didn't want to overcook them and once they were done I took off the heat and set aside waiting for the yams. 

Once the yams were done, I carefully placed the cooked beets, then yams, then sprinkled the goat cheese. And voila! A delicious salad. Ingredients below made enough for two salads, with total calories per serving at 325. You could drastically reduce this if you cut the walnuts but I had done boot camp and was shaking I was so hungry. 


  • One medium beet
  • One medium yam or sweet potato
  • Two cups spinach
  • 4 tbls of goat cheese
  • 2 tbls of balsamic glaze
  • 2 tbls of walnuts

I am beginning to think I might need to get some better serving bowls if I am going to take pictures of my food. These plates are acquired from someone in my family (perhaps Kendra?)

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