Beet and Blue Cheese Salad Recipe
This French-style salad with roasted beets, blue cheese, and walnuts is a common sight in bistros, especially in autumn. It combines the sweetness of beets, the saltiness of cheese, and the crunch of nuts on one plate. It’s a bit like the Polish pairing of beets with goat cheese, but with a more intense, slightly spicy blue cheese.
The salad balances sweet, salty, and crunchy elements in a way that feels both elegant and comforting. Roasting the beets intensifies their flavor, while the bold blue cheese and toasted walnuts add a bistro-style character that’s simple enough for everyday cooking.
Chef's tips
Choose firm, similarly sized beets so they roast evenly. Don’t rush the roasting process – properly roasted beets should be very tender and slightly caramelized inside. Taste the dressing and adjust the sweetness or acidity to your liking by adding a bit more honey or vinegar.
How to serve
Serve on large flat plates so the ingredients are nicely spread out rather than piled in a bowl. For a more filling meal, add slices of grilled chicken or cooked lentils on the side. A sprinkle of fresh thyme leaves or chives on top adds a fresh herbal note.
Ingredients
- beets medium, raw - 4 piece
- blue cheese such as Roquefort, Gorgonzola or another blue cheese - 120 g
- arugula or mixed salad greens - 60 g
- walnuts lightly toasted - 40 g
- olive oil - 3 tablespoon
- balsamic vinegar - 1.5 tablespoon
- honey - 1 teaspoon
- Dijon mustard - 0.5 teaspoon
- salt to taste
- black pepper to taste
Preparation
- Preheat the oven to 190°C. Wash and dry the beets, wrap each one individually in aluminum foil, and place on a baking tray.
- Roast the beets for 40–60 minutes (depending on their size), until they are tender – check by inserting a thin knife into the thickest part; it should slide in without resistance.
- Let the roasted beets cool slightly, peel off the skins (they should come off easily with your fingers or a small knife), and cut into cubes or thin half-slices.
- Toast the walnuts in a dry pan over medium heat for 2–3 minutes, stirring frequently, until they become fragrant and lightly browned. Set aside to cool.
- In a small bowl, whisk together the olive oil, balsamic vinegar, honey, mustard, a pinch of salt, and pepper until the dressing is smooth and slightly thickened.
- Arrange the arugula on plates, then place the beet pieces on top.
- Crumble the blue cheese into small pieces with your fingers and sprinkle it over the salad. Add the toasted walnuts.
- Drizzle everything with the balsamic dressing just before serving so the salad leaves stay crisp.
Storage
No storage information available for this dish.
This salad is my go-to when I want something quick but restaurant-worthy. Roasted beets prepared in advance make it easy to put together, and the combination of blue cheese and walnuts always impresses guests without requiring much effort.
