Go Back
–+ servings
Fresh beet and spinach salad with nuts and crumbled cheese on white plate.

Roasted Beet Salad with Walnut and Blue Cheese

Bree Hester
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Salad
Cuisine American
Servings 4
Calories 364 kcal

Ingredients
  

Salad

  • 5 beets
  • 1 tablespoon olive oil
  • 1 tablespoon fresh rosemary chopped
  • Pinch of salt and pepper
  • 5 cups salad greens
  • 1/4 cup blue cheese crumbled
  • 1/4 cup walnuts crushed

Dressing

  • 1/3 to 1/2 cup olive oil
  • 2 tablespoons of something sweet honey, maple syrup, orange marmalade, apricot preserves, you get the idea, I used maple syrup
  • 2 tablespoons of an acid balsamic vinegar, red wine vinegar, white wine vinegar, lemon juice I used red wine vinegar
  • 2 tablespoons of Dijon mustard
  • Kosher salt and fresh ground pepper to taste

Instructions
 

  • Grab a piece of heavy tin foil and fold it in half. Peel the beets. (I recommend that you wear some gloves while peeling your beets otherwise you will have red-stained hands for the rest of the day.) 
  • Quarter them and put them on the tin foil. Drizzle them with the olive oil and a generous dose of salt and fresh ground pepper. Sprinkle the rosemary over the top
    Roasted beets with rosemary on aluminum foil, fresh and flavorful.
  • Fold up the tin foil to make a purse, place on a baking tray and put in a 400 degree oven for about an hour. They are done when you can stick a knife in one and get no resistance. In the meantime, make your dressing by following Step 4.
  • Add the dressing ingredients in a Mason jar, put the lid on, and shake it really well. Open the jar and add anywhere from 1/3 to 1/2 cup olive oil. I like a more vinegar-y dressing, but use the amount that tastes good to you. Put the lid back on and shake again. Put this in the fridge and just shake it up again before you use it.
    Juice with shrimp and seasoning, top view.
  • Place the salad greens in a bowl, add some of the dressing and toss. I do not like a salad heavy on the dressing and I like the leaves to just glisten from the oil and vinegar.
    Fresh baby spinach leaves in a blue bowl for salads or cooking.
  • Add the roasted beets on top. I had some blue cheese and walnuts leftover from the blue cheese bacon dip so I put them on as well.
    Beet and spinach salad with feta cheese and chopped nuts on white plate.

Nutrition

Calories: 364kcalCarbohydrates: 23gProtein: 6gFat: 29gSaturated Fat: 5gSodium: 275mgFiber: 4g
Keyword how to make salad dressing, how to roast beets, roasted beet salad, roasted beet salad with blue cheese and walnuts
Tried this recipe?Let us know how it was!