New This Month

Roasted Beet Salad with Blue Cheese and Nuts


This side dish pairs well with pan-roasted fish or roasted beef or chicken.

  • Servings: 4

Source: Everyday Food, November 2009


  • 4 medium beets (1 1/2 pounds total), trimmed and unpeeled
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon white vinegar
  • 1/2 teaspoon Dijon mustard
  • Coarse salt and ground pepper
  • 2 tablespoons finely chopped fresh parsley
  • 1/2 cup crumbled blue cheese
  • 1/4 cup toasted walnut pieces


  1. Preheat oven to 450 degrees. Individually wrap 4 beets in foil. Place on a baking sheet and roast until tender when pierced with a paring knife, 45 to 60 minutes. Let cool. Rub beets with paper towels to remove skins and cut into small wedges.

  2. Whisk together olive oil, vinegar, and mustard; season with salt and pepper and stir in parsley. Toss beets with dressing. Serve topped with blue cheese and walnut pieces.

Reviews Add a comment