Kel’s Roasted Red Beet Salad with Bleu Cheese and Walnuts

Kel's roasted beet salad

Beets are now in season in North Carolina and plentiful at local farmers’ markets as well as in grocery stores. Here is a wonderful salad that is so simple to assemble. It does take about 1½ hours for the beets to roast and cool — you can do this the day before if you like. The beets give the salad an earthy, somewhat sweet taste and match well with the Vidalia onions, while the bleu cheese adds creaminess and the walnuts bring crunch. Sometimes I use goat cheese instead of the bleu, and that’s really good, too.

BTW, I recommend wearing disposable gloves when working with beets so your fingers don’t get stained. Trust me on this.

Ingredients (4 large servings)

Kel's Roasted Red Beet Salad Ingredients

  • 3 medium beets
  • 3 tablespoons extra virgin olive oil, plus more for drizzling
  • 1 ½ tablespoons red wine vinegar
  • 2 garlic cloves, minced
  • 1 teaspoon fresh lemon juice
  • ½ teaspoon sugar (more to taste)
  • Sea salt, to taste
  • Fresh ground pepper, to taste
  • 1 (5 oz.) package organic greens (mixed, spring, baby, etc.)
  • Several thin slices Vidalia onion
  • ½ cup bleu cheese, crumbled
  • 1/3 cup walnuts, crumbled


Preheat oven to 400 degrees F. Trim the beets, scrub well and pat them dry.


Drizzle the beets with the olive oil, wrap them completely with foil and place on a baking sheet.

Drizzle beet with evoo

Wrap beets in foil

Bake for an hour or so, until the beets are fork tender. Let them cool.

Test beet with fork

Peel and cut the beets into bite-sized chunks.

Roasted beets cut into chunks

Prepare the dressing by whisking the oil, vinegar, garlic, lemon juice, sugar, salt and pepper.

Whisk dressing ingredients

In a large bowl, combine the salad greens, beets and onion slices and toss with the dressing.

Assemble Kel's Roasted Beet Salad

Divide the salad among four salad plates. Top each salad with the bleu cheese and walnuts.

Let's eat Kel's beet salad!

Serve with some nice crusty bread and a glass of iced tea (or dry white wine, if preferred.)

Bon appétit!

Eat, drink and be merry!

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This entry was posted in Recipes, Vegetables/Vegetarian/Vegan and tagged , , , , , , . Bookmark the permalink.

3 Responses to Kel’s Roasted Red Beet Salad with Bleu Cheese and Walnuts

  1. trkingmomoe says:

    Thanks you for the recipe. I have a refrigerator full of beets right now.

  2. AgileWriter says:

    Enjoy Grilled Mushrooms..

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