Description
A colorful and flavorful roasted beet salad with tangy blue cheese, crunchy walnuts, and a sweet honey vinaigrette. Perfect as a side dish or light meal.
Ingredients
Scale
- 4 medium beets (red, golden, or mixed)
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 cups mixed salad greens
- 4 ounces blue cheese, crumbled
- 1/2 cup walnuts, toasted
- 2 tablespoons honey
- 3 tablespoons balsamic vinegar
- 1/4 cup extra virgin olive oil
- 1 teaspoon Dijon mustard
Instructions
- Preheat oven to 400°F (200°C).
- Wash beets and trim the ends. Wrap each beet individually in aluminum foil.
- Place wrapped beets on a baking sheet and roast for 45-60 minutes, or until tender when pierced with a fork.
- Allow beets to cool until they can be handled. Use paper towels or gloves to rub off the skins.
- Cut beets into 1/2-inch cubes or wedges and set aside.
- In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, and extra virgin olive oil to make the dressing.
- In a large serving bowl, arrange the mixed greens. Top with the roasted beets, crumbled blue cheese, and toasted walnuts.
- Drizzle with the prepared dressing just before serving.
Notes
- You can roast the beets ahead of time and store them in the refrigerator for up to 3 days.
- For easier cleanup, wear gloves when handling beets to avoid staining your hands.
- Try different varieties of blue cheese like Gorgonzola or Roquefort for different flavor profiles.
- Add sliced oranges or apples for additional sweetness and texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 12g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 20mg
Keywords: beet salad, roasted beets, blue cheese salad, vegetarian, healthy, winter salad
