Beet salad with blue cheese is a timeless combination that delights both the palate and the eye. The earthy, sweet notes of roasted beets balance beautifully with the tangy, salty bite of blue cheese, while candied walnuts add a crunchy, sweet contrast. This salad works equally well as a side or a light main and makes an elegant addition to any seasonally inspired menu.
Versatile and easy to assemble, this salad showcases simple ingredients for a sophisticated result. It’s a great choice for holiday gatherings, weeknight dinners, or entertaining guests who appreciate bold flavors and vibrant presentation.
Why You’ll Love This Fresh Beet Salad
Beets evoke comforting memories for many home cooks. Whether canned, roasted, or sautéed, they bring a distinct sweetness and depth. In this rendition, roasted beets are paired with blue cheese and walnuts for a salad that’s striking in both flavor and color.
- Beautiful. The deep reds and golds of roasted beets against bright greens create an attractive, festive dish.
- Delicious. The contrast between earthy beets, sharp blue cheese, and crunchy candied walnuts is irresistible.
- Easy to make. The steps are straightforward, suitable for cooks at any level.
- Versatile. Serve it as a side salad or a light main course to elevate any meal.
Green Salad with Roasted Beets Ingredients
Beets and Swiss chard are related, and beet greens can be used like chard, though they’re slightly more bitter. Store beets unwashed, wrapped in paper towels in the vegetable drawer; they will keep for several weeks.
- Produce: Fresh beets, salad greens, red onion, garlic.
- Pantry: Olive oil, candied walnuts, salt, pepper, balsamic vinegar.
- Dairy: Blue cheese, crumbled.
Full ingredient amounts and directions are provided in the recipe card below.
How To Make This Beet Salad Recipe
Beets come in many colors—red, gold, orange, and even striped varieties. Mixing colors can enhance both flavor and presentation. Roasting brings out their natural sweetness and is the recommended method for this salad.
- Trim beet leaves and stems to about one inch from the crown without cutting into the beet. Scrub away soil and pat dry.
- Toss the beets with olive oil and place them in an ovenproof dish. Roast on the middle rack until a paring knife meets slight resistance near the top—tender but not mushy. Cooking time depends on beet size.
- When cool enough to handle, trim tops and roots. Using the back of a knife or a paper towel, gently rub the skin away; it should slip off easily.
Assemble The Salad Greens
- Add salad greens to a large bowl and drizzle 4–6 tablespoons of the vinaigrette over them; toss gently to coat.
- Top the dressed greens with thinly sliced red onion, crumbled blue cheese, and candied walnuts. Arrange sliced roasted beets over the salad and serve immediately.
- For individual servings, divide the dressed greens onto plates and finish each with beets, cheese, walnuts, and a final drizzle of dressing.
Prepare The Dressing
- In a small jar combine balsamic vinegar, minced garlic, and olive oil.
- Season with salt and pepper, seal the jar, and shake until emulsified.
Serving Suggestions
This beet and blue cheese salad shines year-round but is particularly fitting in fall and winter when beets are at their best. Serve it alongside roasted chicken, pork, or lamb, or present it as a standout starter at a holiday meal.
Substitutions and Variations
- Swap blue cheese for goat cheese or feta if you prefer a milder, creamier cheese.
- Add a touch of honey or maple syrup to the dressing for extra sweetness.
- For a more substantial salad, include diced roasted chicken or cooked legumes such as lentils.
Storage Options
- Store roasted beets and other components separately in the refrigerator for up to 3 days. Dress the greens just before serving to keep them crisp.
Tips For Success
- Peel beets easily by rubbing them with a paper towel after they cool slightly.
- Use pecans, almonds, or pistachios if you don’t have walnuts.
- For a richer flavor, use a blend of balsamic and another good vinegar with olive oil.
- If preparing ahead, keep beets and dressing separate from the greens and combine just before serving.
More Great Recipes
- Wilted Greens with Bacon
- Preserved Lemons
- Chocolate Chip Cookie Cake with Cream Cheese Frosting
- Garlic Shrimp and Butternut Party Bites
- Black Forest Cherry Cake
Helpful Tools
Useful tools for making this salad include a sturdy roasting pan, a sharp paring knife, and a jar or small shaker for the vinaigrette.
Salad Dressing Shaker
Consider a small dressing shaker for easy emulsifying and storage of your vinaigrette.
Beet Salad with Blue Cheese and Walnuts
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Ingredients
Salad
- 3 fresh beets, (5 to 6 if they are small)
- 2 tablespoons olive oil
- 6 cups salad greens
- ½ red onion, thinly sliced
- 4 ounces blue cheese, crumbled
- ½ cup candied walnuts
Balsamic Vinaigrette
- ¼ cup balsamic vinegar
- 1 to 2 garlic cloves, minced
- ½ cup olive oil
- Salt and pepper
Instructions
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Preheat the oven to 400°F.
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Trim the beet leaves and stems to about one inch from the crown. Scrub and dry the beets.
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Coat the beets with olive oil, place in an ovenproof dish, and roast for 45–60 minutes depending on size, until tender but not mushy. Remove and cool.
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When cool, trim the tops and roots and rub off the skins with the back of a knife or a paper towel.
To assemble the salad:
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Place salad greens in a bowl and toss with 4–6 tablespoons of vinaigrette.
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Top with onion, blue cheese, and candied walnuts. Arrange beet slices on top and serve.
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Or divide greens among plates and finish each with beets, cheese, walnuts, and a drizzle of dressing.
Balsamic vinaigrette
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Combine balsamic vinegar, minced garlic, and olive oil in a jar.
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Season with salt and pepper, close the jar, and shake to combine.
Notes
- Line the roasting dish with parchment for easier cleanup.
- Keep stems and tails on while roasting to minimize bleeding and mess; trim them after roasting.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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