A sweet and savory concoction bound to please!

Recipe Summary

prep:
15 mins
cook:
1 hr
additional:
8 hrs
total:
9 hrs 15 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

    Advertisement
  • Arrange beets in a baking dish and pour in water; cover with aluminum foil.

  • Bake in the preheated oven until beets are tender, about 1 hour. Allow beets to cool overnight; remove outer skin and chop beets into bite size pieces.

  • Whisk balsamic vinegar, honey, red wine vinegar, and black pepper together in a bowl. Stir beets, onion, and walnuts into vinegar dressing. Sprinkle with blue cheese, parsley, and salt to serve.

Nutrition Facts

223 calories; protein 7.8g 16% DV; carbohydrates 32.3g 10% DV; fat 8.5g 13% DV; cholesterol 8.4mg 3% DV; sodium 355.6mg 14% DV. Full Nutrition
Advertisement

Reviews (42)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/21/2013
Great salad recipe as-is! I think the key with the onions is to use sweet onion. I also let them soak in the dressing before adding the rest of the ingredients. Read More
(7)
58 Ratings
  • 5 star values: 42
  • 4 star values: 15
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/21/2013
Great salad recipe as-is! I think the key with the onions is to use sweet onion. I also let them soak in the dressing before adding the rest of the ingredients. Read More
(7)
Rating: 4 stars
05/21/2012
Delicious salad! Read More
(7)
Rating: 5 stars
10/17/2013
This is a great way to use up beets from the garden. It was very tasty even without having the sweet onions and parsley to include. I also used feta since that's what we had on hand. I always wear gloves now when working with the beets and it makes life so much easier. My husband just suggested maybe adding a little more honey next time. I will definitely be making again and probably need to double recipe since everyone enjoyed so much. Read More
(4)
Advertisement
Rating: 4 stars
08/10/2012
I didn't like beets as a child but have been challenging myself to retry foods. I LOVED this recipe! Great flavors and textures! Read More
(3)
Rating: 5 stars
04/19/2014
I LOVE pickled beets and this tastes just like them! I could have eaten the whole bowl by myself. I didn't even include the walnuts onion or parsley and they were still that delicious. I used my pressure cooker which cooked the beets in 15 minutes vs 1 hour in the oven. Read More
(3)
Rating: 5 stars
12/16/2012
I thought I would eat this entire dish myself! The onion dare I say it...overpowers the dish a bit I would scale back to a scant tablespoon or omit it to really concentrate on the beet/blue cheese flavor. I was concerned there wouldn't be enough dressing but it was a perfect light coat. I always roast beets so this will be such a welcome addition. Thanks! Read More
(2)
Advertisement
Rating: 4 stars
08/03/2012
I love this salad! I am Casein intolerant so I just omitted the blue cheese. Read More
(2)
Rating: 5 stars
12/02/2016
I made this recipe per directions and it was wonderful. If one is not fond of feta cheese this salad made with blue cheese is great. Am making it again for dinner and I will be made again many times. Read More
(1)
Rating: 5 stars
07/14/2015
This made me love beets! Simple to make and very tasty. I like to add the feta cheese and walnuts right before eating to keep it crunchy and bright. Oh that parsley is more important than you think. I forgot once and couldn't put my finger on what was "off" about it. Read More
(1)
Advertisement