Beet salad with blue cheese is a classic flavor combination that is both delicious and visually appealing. The earthy sweetness of the beets pairs perfectly with the sharp, salty flavor of the blue cheese, creating a fresh salad that is both complex and satisfying.
This salad is also incredibly versatile and can be enjoyed as a side dish or main course. It is a great way to add a touch of sophistication to any meal, and it is sure to impress your guests.
Why You’ll Love This Fresh Beet Salad
When I think of beets I am reminded of how my mom used to can them as pickles and then put peeled, hard-boiled eggs in the jar of liquid remaining after the beets had been eaten. We loved those red-beet eggs.
Mom would also dice up the beets and sauté them in butter and season them with salt and pepper. I think she would like this roasted beet salad topped with blue cheese and walnuts.
- Beautiful. This wholesome salad is striking in color combination, making it a perfect holiday salad.
- Delicious. The combination of beets, blue cheese, and walnuts is simply irresistible!
- Easy to make, even for beginner cooks.
- Versatile salad that can be enjoyed as a side dish or main course.It is a great way to add a touch of sophistication to any meal.
Green Salad with Roasted Beets Ingredients
Beets and Swiss chard are in the same plant family and the beet tops can be prepared the same as Swiss chard, although in my opinion, the beet tops have a bitter bite to them.
Beets will keep in the refrigerator for several weeks, do not wash them but just wipe off the soil, wrap individually in a paper towel and store in the vegetable drawer.
- Produce: Fresh beets, washed greens, red onion, garlic.
- Pantry: Olive oil, candied walnuts, salt, pepper, balsamic vinegar
- Dairy: Blue cheese, crumbled
Full ingredient amounts and directions are in the recipe card below.
How To Make This Beet Salad Recipe
You can find beets, or grow them, in a variety of colors such as gold, orange, white, or striped like candy.
Usually the red beets are the ones I buy but the yellow and red beetroots sautéed together in a little butter and sprinkled with fresh dill, salt and pepper is especially delicious. Plus mixed together they make a beautiful side dish presentation.
- Cut the beet leaves and stems down to one inch from the top. Do not slice into the beet. Scrub the soil off and dry with a paper towel.
- Coat them with olive oil and place them in an oven-proof dish. Roast them until a sharp paring knife shows just a little resistance when inserted into the beet near the top. They should be tender but not mushy-soft.
- When they are cool enough to handle, trim off the remaining top and the long skinny, tail root. With the backside of a table knife or a paper towel, push or lightly scrape the skin off.
Assemble The Salad Greens
- Add the salad greens to a large bowl, drizzle 4-6 tablespoons of the vinaigrette on the greens, toss to combine.
- Top the dressed greens with the onion slices, crumbled blue cheese and candied walnuts. Arrange the sliced beets on the top and serve immediately.
- Alternatively, divide the dressed greens onto six salad plates and top each with the beets, cheese, walnuts and a drizzle of the dressing.
Prepare The Dressing
- In a small jar, combine the vinegar, and garlic and the olive oil.
- Season with salt and pepper to taste, put the lid on the jar and shake it up to combine.
Serving Suggestions
Beet blue cheese salad is a popular recipe year-round, but it is especially popular during the fall and winter months when these underground jewels are in season. This beet and green medley can be served as a side dish or main course. It is a great addition to any meal, but it pairs especially well with roasted chicken, pork, or lamb.
Additional recipes that complement this vibrant beet, cheese and walnut mix are:
- Roast Beef with Yorkshire Pudding
- Moroccan Lamb Meatballs
- Paper Bag Turkey Recipe
- Sous Vide Pork Tenderloin
- Garlic-Herb Roasted Turkey Breast
- Horseradish Crusted Prime Rib Roast
Substitutions and Variations
- If you don’t like blue cheese, you can substitute another type of cheese, such as goat cheese, feta cheese, or Gorgonzola cheese.
- To add extra sweetness to the salad, try adding some honey or maple syrup to the dressing.
- For a heartier salad, add some cooked diced chicken or legumes like black lentils.
Storage Options
- You can store this roasted beet salad undressed in the refrigerator for up to 3 days. However, it is best to dress the salad just before serving
Tips For Success
- To make peeling the beets easier, run them under cold water after they have cooled slightly.
- If you don’t have walnuts, you can substitute any other type of nut, such as pecans, almonds, or pistachios.
- For a more flavorful dressing, try using a combination of balsamic vinegar and olive oil.
- If you are making the salad ahead of time, store the beets and dressing separately. Then, combine the two ingredients and toss to coat just before serving.
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Some pieces of equipment you may find helpful when making this roasted beet and greens medley.
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Beet Salad with Blue Cheese and Walnuts
Ingredients
Salad
- 3 medium or 6 small fresh beets
- 2 tablespoons olive oil
- 6 cups washed salad greens
- ½ red onion thinly sliced
- 4 ounces blue cheese crumbled
- ½ cup candied walnuts
Balsamic Vinaigrette
- ¼ cup balsamic vinegar
- 1 clove garlic minced
- ½ cup olive oil
- salt and pepper to taste
Instructions
- Preheat the oven to 400°F
- Cut the beet leaves and stems down to one inch from the top of the beet. Do not slice into the beet. Scrub the soil off the beets and dry with a paper towel.
- Coat the beets with olive oil and place them in an oven-proof dish. Transfer the dish to the middle rack of the oven. Roast them for approximately 45-60 minutes, depending on the size of the beets, or until a sharp paring knife shows just a little resistance when inserted into the beet near the top. They should be tender but not mushy-soft. Remove and set aside to cool.
- When beets are cool enough to handle, trim off the remaining top and the long skinny, tail root. With the backside of a table knife or a paper towel, push or lightly scrape the skin off the beets.
To assemble the salad:
- Add the salad greens to a large bowl, drizzle 4-6 tablespoons of the vinaigrette on the greens, toss to combine.
- Top the dressed greens with the onion slices, crumbled blue cheese and candied walnuts. Arrange the sliced beets on the top and serve immediately.
- Alternatively, divide the dressed greens onto six salad plates and top each with the beets, cheese, walnuts and a drizzle of the dressing.
Balsamic vinaigrette
- In a small jar, combine the vinegar, and garlic and the olive oil.
- Season with salt and pepper to taste, put the lid on the jar and shake it up to combine.
Notes
- Tip: Lining the dish with a piece of parchment paper will make an easy clean-up after the beets are roasted.
- Leave the stem and tail attached to the beets while they roast. That way they will not make a big mess while they roast. If you cut into the beets first they will bleed all over and make a mess.
Lea Ann (Cooking On The Ranch)
Monday 23rd of June 2014
I had beets in a salad like this years ago in California and fell in love with the combo. And, come Fall, a friend and I schedule a full day to pickle and can beets. With that said, can you please pass me that salad? Great photo.
Pat
Monday 23rd of June 2014
Thanks for the comments, Lea Ann. That sounds like a fun day with the beets. :)