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A few days ago I was writing a gardening post called 5 Plants for an Early Spring Garden. I found a beautiful stock photo of beets to use in the post and have been craving them ever since! When I was growing up, beets were strictly a canned food item and we didn’t eat them very often. I remember they were always rather bland and I had honestly never seen one with a stem and leaves still on them. As a gardener, I have not had too much luck growing my own beets yet. I keep trying but the heat here in Georgia makes keeping the soil consistently damp very difficult. I will be trying again this year in hopes of getting beets that are larger than a golf ball! While I wait for my own garden to provide me with beets, I decided to head to the grocery store to buy some for this roasted beet salad with blue cheese and walnuts.
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Blue cheese is one of those things people either love or hate. Personally, I am a HUGE fan…putting it on roast beef sandwiches and slicing it up for crackers. If you don’t like blue cheese, you can easily make a beet salad with walnuts and feta or even try some goat cheese. However, I really think that beet salad with blue cheese is an amazing combination of flavors. I thought about candying the walnuts but was honestly feeling a tad bit lazy and decided to just chop them up and scatter them on plain. You can roast the beets the night before so that you have a healthy lunch recipe that takes only minutes to throw together. The combination of dark, leafy greens and deep red beets is a powerhouse of antioxidants and essential nutrients. I didn’t add a salad dressing to this beet salad recipe but you can use your favorite store bought dressing or make a simple Homemade Balsamic Vinaigrette.
Roasted Beet Salad with Blue Cheese and Walnuts
Turning the Clock Back
Yields 4 servings
This Roasted Beet Salad with Blue Cheese and Walnuts is a healthy recipe loaded with nutritious ingredients.
10 minPrep Time
60 minCook Time
1 hr, 10 Total Time
Save RecipeIngredients
- 4 small beets, washed with tops and stems removed
- 4 TBSP olive oil
- salt and pepper to taste
- 4 large handfuls mixed greens
- 4 to 6 TBSP crumbled blue cheese
- 4 to 6 TBSP chopped walnuts
- 1 TBSP fresh dill, finely chopped
Instructions
- Place each beet on a piece of foil and drizzle with olive oil. Salt and pepper lightly
- Wrap each beet individually and bake in a 425 degree oven for 45 minutes to an hour or until tender
- Remove from foil and let cool
- Gently remove the skin from the cool beets. Rubbing a paper towel on the surface gently is a good method.
- Slice the beets into bite sized pieces
- PREPARE THE SALAD
- For each salad, place one handful of greens on a plate. Add one sliced beet and a sprinkle of blue cheese and walnuts. Add more freshly ground pepper if desired and sprinkle with dill.
Diane has a Bachelor’s degree in Microbiology with a Minor in Health Management and Policy. She spent many years working in cancer research, academics, and biotechnology. Concern over the growing incidence of human disease and the birth of her children led her to begin living a more natural life. She quickly realized that the information she was learning along the way could be beneficial to many others and started blogging as a way to share this knowledge with others. While passionate about health and the environment she can’t quite give up her favorite Cheetos and Diet Coke! Learn more about her HERE.
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