Roasted Beet Salad with Blue Cheese and Nuts


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


  • 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


  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.

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