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.
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.