New This Month

Roasted-Beet Salad with Blue Cheese


This salad makes use of the entire beet, including the greens.

  • Servings: 12

Source: Martha Stewart Living, November 2009


  • 6 bunches baby red beets (about 20), scrubbed well and trimmed, greens reserved and washed well
  • 6 bunches baby golden beets (about 20), scrubbed well and trimmed, greens reserved and washed well
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • Coarse salt and freshly ground pepper
  • 4 garlic cloves, thinly sliced
  • 3 1/2 ounces pecans (1 cup), toasted and coarsely chopped
  • 3 ounces blue cheese, crumbled (3/4 cup)
  • 2 teaspoons white-wine vinegar


  1. Preheat oven to 400 degrees. Line 4 pieces of foil with parchment. Place 10 beets in center of each; drizzle with oil. Season with salt and pepper. Fold into packets, crimping edges to seal. Place on a baking sheet, and roast until beets are tender, about 1 hour. Unfold packets to cool slightly. Peel, and quarter.

  2. Heat remaining 1/4 cup oil in a large skillet over medium heat. Add garlic, and cook until golden brown, about 2 minutes. Add reserved beet greens, and cook until wilted, about 3 minutes. Transfer to paper-towel-lined plates, and let drain. Combine beets and beet-green mixture with pecans, blue cheese, and vinegar. Season with salt and pepper. Toss to combine. Serve warm.

Reviews Add a comment

  • ashbasch
    10 JUN, 2012
    Delicious salad and excellent way to utilize the entire plant. This is definitely one of our favorites!
  • tgc2dc
    21 NOV, 2010
    Yum. This was perfect for a large dinner party. I found the beets needed a little more time, as did the greens. But it came out great, looked beautiful and tasted even better. I haven't worked with beets much before -- peeling after cooking was definitely the hardest part - and my hands were bright red for a while there...