Food & Cooking Recipes Salad Recipes Roasted Beet Salad with Blue Cheese and Nuts 3.7 (78) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 This side dish pairs well with pan-roasted fish or roasted beef or chicken. Ingredients 4 medium beets (1 ½ pounds total), trimmed and unpeeled 3 tablespoons extra-virgin olive oil 1 tablespoon white vinegar ½ teaspoon Dijon mustard Coarse salt and ground pepper 2 tablespoons finely chopped fresh parsley ½ cup crumbled blue cheese ¼ cup toasted walnut pieces Directions 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. 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. Rate it Print