Beet Salad with Pecans and Blue Cheese

4.3
(3)

A wonderful beet and blue cheese salad using my favorite veggie to grow, beets. They are the start of this delicious salad, which has a true summer feel to it.

1
Prep Time:
15 mins
Cook Time:
1 hrs
Additional Time:
1 hrs
Total Time:
2 hrs 15 mins
Servings:
4

Ingredients

  • 4 medium beets

  • 1 tablespoon butter

  • 1 sweet onion, chopped

  • ¼ cup micro greens

  • 2 tablespoons candied pecans

  • 2 tablespoons crumbled blue cheese

Honey-Mustard Vinaigrette:

  • cup olive oil

  • ½ cup balsamic vinegar

  • 2 tablespoons Dijon mustard

  • 1 tablespoon honey

Directions

  1. Place beets into a large saucepan and pour in enough water to cover beets by 1 inch; bring to a boil. Reduce heat to medium-low, cover, and simmer until skins begin to loosen, about 20 minutes.

  2. Preheat the oven to 300 degrees F (150 degrees C) and lightly grease a baking dish.

  3. Drain beets, remove skins, and cut into halves or quarters, depending on size. Transfer to the prepared baking dish.

  4. Roast in the preheated oven until beets are dark in color and almost fork-tender, but not too soft, 30 to 40 minutes. Cool beets, dice into 1/2-inch cubes, and place in a bowl.

  5. Combine olive oil, balsamic vinegar, Dijon mustard, and honey in a lidded jar for honey-mustard vinaigrette. Close jar and shake to combine. Pour vinaigrette over beets and chill in the refrigerator until flavors have melded, 1 to 2 hours.

  6. Meanwhile, heat butter in a skillet over low heat. Add onions and cook until caramelized, 15 to 25 minutes. Remove from heat, cool, and chop.

  7. Arrange 1/4 of the marinated beets in a solid circle on 4 salad dishes. Top with layers of onions and micro greens and sprinkle with blue cheese and pecans. Drizzle remaining beet vinaigrette around each salad, if desired. Serve chilled.

Editor's Note:

Nutrition data for this recipe includes the full amount of honey-dijon vinaigrette dressing ingredients. The actual amount of dressing consumed will vary.

Cook's Note:

You can use olive oil instead of butter to caramelize the onions. Also, use medium to large beets for this salad.

Nutrition Facts (per serving)

488 Calories
42g Fat
25g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 488
% Daily Value *
Total Fat 42g 54%
Saturated Fat 8g 40%
Cholesterol 11mg 4%
Sodium 378mg 16%
Total Carbohydrate 25g 9%
Dietary Fiber 4g 13%
Total Sugars 17g
Protein 5g
Vitamin C 8mg 38%
Calcium 56mg 4%
Iron 1mg 8%
Potassium 420mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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