A sweet and savory concoction bound to please!
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 MoreGreat 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.
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.
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.
I didn't like beets as a child, but have been challenging myself to retry foods. I LOVED this recipe! Great flavors and textures!
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!
Absolutely delicious. I'll make this again for myself and for company. I was thinning out my beets and was looking for a recipe to use them up. Thank you to the recipe poster for a truly unique recipe.
Easy and elegant way to dress up a salad for a dinner party. I used canned beets and it was still great! Plus, it looks so pretty served over baby spring greens. I used almonds instead of walnuts since that's what I had on hand. Will definitely make this again!
Simply a delicious recipe! I may have added just a wee bit more blue cheese than the recipe calls for, because I love blue cheese! I've added it to my recipe box, and will be making more, soon. It's Great!
Made this for a potluck, so doubled the recipe and it was excellent. I did as another reviewer recommended and reduced the onion to a couple of tbsp rather than 1/4 cup. The combination of flavors is wonderful.
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.
I really liked this recipe. It lends itself to variations and I made some, as usual, using some from the recommendations from the reviews and some from my own tastes. For the dressing, I added a bit more honey, added about a tablespoon of olive oil and a teaspoon of dijon mustard. Instead of the sweet onion, I used some Pickled red onions that I had made and it worked really well with this. (sliced red onions, red wine vinegar, sugar and salt) I also used feta cheese. I had 2 people ask me for the recipe so I guess this worked. Thanks for this recipe and for the recommendations for adjustments. I'll definitely be making this again.
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.
Excellent. Only change I made was I used shallots instead of sweet onion. Will definitely make again.
I had only a shallot which was substituted for the sweet onion and I substituted Gorgonzola for Blue. Surprisingly delicious.
While I love all the ingredients in this salad individually, the blue cheese did not work for me. I will make it again at some point and try it with Feta cheese instead.
I used tiny, garden fresh beets. I didn't have plain balsamic, so I substituted lemon infused balsamic and apple cider vinegars in its place. It came out so fresh and beautiful. I can't wait for my guests to arrive to join us in this feast that includes this beet salad.
Good and easy to make in advance and leave in the fridge. I leave a good half cup of the cheese and chopped nuts in a separate bowl and add them at the last minute so they retain their own flavors and are not soggy. Also, (full disclosure), I was lazy and used canned beets. :-)
made with can beets to speed up the process and it turned out wonderful. left out the onions, not a fan. definitely will be making this again.
Very good salad! I served it on a bed of dressed greens which made a nice presentation. Next time will add more walnuts and cheese.
Oh my, I loved this! I will admit that I purchased a jar of delicious sweet and spicy baby beets from a farm stand and did use those, wanting to do something different with them. To try it out, I made just a small bowlful, adding the parsley, walnuts, onion, salt/pepper and blue cheese. I wanted it more moist, so I drizzled with a little olive oil and beet juice. The end result, I believe, was pretty close to what you'd get from the recipe. So many healthy ingredients is a plus! A definite keeper, someday to try with exact ingredients. Thanks byrnesette!
Loved this had beets from a garden ,only change I added about another 1/ 2 T of honey and a little olive oil to help coat the beets.
Yummy. Used feta but personally I might like more of a bite so may add be cheese next time
A great salad that can combine well on the plate with other greens. This was a keeper.
Delicious! I did double the dressing, but probably didn't need to. I think it would be just as good with canned beets and a lot less work.
Amazing taste!!! Used feta cheese instead and it still fulfilled the complex flavoring
Made it exactly as written except didn’t have enough blue cheese, so I added some crumbled goat cheese to make up the difference. My husband said it could almost be a dessert, it was so good.
Trying to find cold vegetable dishes for summer that are low calorie and low fat and this fit the bill. Followed the recipe with no changes.
Simple and delicious dressing for beets. I left out the onion - just personal preference. Also, substituted goat cheese for blue cheese.
I thought it was a good way to serve beets that keep coming out of my garden! I cut back on onion and used feta cheese only because I don't care for blue cheese. Also, I didn't have parsley, but tasted good without it. Thanks for recipe!
I used vanilla fig balsamic vinegar, and substituted crumbled feta for the blue cheese. Perfectly delicious!
This is one of the best Beet salads I have ever had, I did add celery and orange chunks with zest
Excellent recipe! I grew some beets in the garden and was so glad I picked this recipe to try. I had to make very minor adjustments based on what I had on hand: I used white wine vinegar instead of red because it’s what I had, my blue cheese was smoked, and I candied the walnuts by roasting them in a pan with sugar until it melted. I made a smaller batch with 6-7 smaller beets so I scaled the recipe down to two servings... and then ate the whole thing. I hope I can grow more beets next year to make this often.
A good change from always pickling. But I would have boiled the beets instead of baked. For me, it would have been more efficient...less time and energy
This is one of the best Beet salads I have ever had, I did add celery and orange chunks with zest
I really enjoyed this recipe. I used canned beets so I didn't have to go to the baking process. I didn't have red wine and I used feta cheese. Even with these changes it was delicious. Def I will repeat it!
If I could rate this more than 5 stars I would! This is INSANELY delicious! I used leftover roasted beets and I only had cilantro, so I used that instead of parsley which I think I would have preferred anyway. SO GOOD!!!
Used golden beets which I boiled, cooled and pealed. Also used Gorgonzola cheese.
