Lunch & Dinner:

Arugula, Walnut & Bleu Beet Zoodle Salad

Raw beet zoodle noodles may sound like a surprising base for a salad, but this recipe is so good, we guarantee it will become a favorite. Naturally sweet, spiralized beet, topped with a honeyed vinaigrette, peppery arugula, spicy bleu cheese and crunchy walnuts. Perfect for backyard barbecues, picnics and potlucks!

Yield 4 Servings
Prep Time 10 Minutes
Total Time 10 Minutes

  • ¾ lb spiralized beet zoodles
  • 3 cups arugula
  • ⅓ cup halved walnuts, toasted
  • 4 oz crumbled bleu cheese
  • 2 tsp garlic puree (or 2 cloves crushed garlic)
  • 3 Tbsp Nate’s 100% Pure Honey
  • 3 Tbsp white balsamic vinegar
  • 3 Tbsp olive oil
  • Salt and pepper, to taste


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In a large serving bowl, top zoodles with arugula, walnuts and crumbled bleu cheese.

In a small bowl, whisk together garlic puree, honey, vinegar and olive oil. Drizzle dressing over zoodle mixture. Salt and pepper to taste.

Serve and enjoy!

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