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



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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 (2)

33 Ratings
  • 5 star values: 3
  • 4 star values: 6
  • 3 star values: 16
  • 2 star values: 4
  • 1 star values: 4
Rating: Unrated
Delicious salad and excellent way to utilize the entire plant. This is definitely one of our favorites!
Rating: Unrated
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...