Looking for a salad that’s as stunning as it is delicious? Dive into our Roasted Beet Salad with Blue Cheese, a vibrant dish that’s perfect for impressing guests or simply treating yourself! With its earthy roasted beets, creamy blue cheese, and crunchy walnuts all drizzled with a tangy balsamic vinaigrette, this salad is a feast for the senses. Not only is it visually appealing, but it’s also packed with flavor and nutrients, making it a delightful addition to any meal. Ready to elevate your salad game? Keep reading to discover how to create this mouthwatering masterpiece!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 60 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 medium beets, roasted and sliced
- 4 cups mixed greens
- 1/2 cup crumbled blue cheese
- 1/4 cup walnuts, toasted
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (204°C). Wash the beets thoroughly, trimming off the leafy tops and root ends.
- Wrap each beet individually in aluminum foil, creating a sealed packet to prevent moisture loss during roasting.
- Place the foil-wrapped beets on a baking sheet and roast in the preheated oven for 40-45 minutes, or until they are tender when pierced with a fork.
- Remove beets from the oven and let them cool for 10-15 minutes. Once cool enough to handle, use a paper towel to gently rub off the skin.
- Slice the roasted beets into thin, uniform rounds or wedges, depending on your preference.
- In a small skillet, toast the walnuts over medium heat for 3-4 minutes, stirring frequently to prevent burning. Set aside to cool.
- In a small bowl, whisk together balsamic vinegar, olive oil, salt, and pepper to create the dressing.
- Arrange the mixed greens on a large serving platter or individual plates.
- Carefully layer the sliced roasted beets over the greens.
- Sprinkle crumbled blue cheese and toasted walnuts evenly over the beets.
- Drizzle the balsamic vinaigrette over the salad just before serving.
- Serve immediately and enjoy the vibrant, flavorful salad at room temperature.
Tips
- Choosing Beets: When selecting beets, look for firm, smooth-skinned ones without any soft spots. Smaller beets tend to be sweeter and more tender.
- Roasting Technique: Wrapping the beets in aluminum foil helps retain moisture and enhances their natural sweetness. For added flavor, you can sprinkle a little salt and olive oil before sealing.
- Cooling the Beets: Allowing the beets to cool slightly before peeling makes the skin easier to remove. Use a paper towel to gently rub off the skin—no need for a peeler!
- Walnut Toasting: Keep an eye on the walnuts while toasting; they can go from perfectly golden to burnt in a matter of seconds. Stir frequently for even toasting.
- Dressing Variations: Feel free to customize the dressing by adding a teaspoon of Dijon mustard or honey for an extra layer of flavor.
- Serving Suggestions: This salad pairs beautifully with grilled chicken or fish, making it a versatile side dish. Serve it as a starter or a light main course for a refreshing meal.
Nutrition Facts
Calories: 263kcal
Carbohydrates: g
Protein: g
Fat: 22g
Saturated Fat: g
Cholesterol: 25mg
