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Beet Salad Recipe

The last time we got together with our foodie friends for dinner (aka Gourmet Club), it was our turn to do the apps and salad.  Appetizers are always ridiculously fun, with endless possibilities.  I went with my Peaches and Honey Crostini with Blue Cheese for the apps, which was an absolute hit.  Salads require some thinking for these kind of nights, because I always want something unique with a gourmet flair, yet simple enough.  I also want to be able to prep it ahead of time.  I know I’m asking a lot.

Beet Salad with Blue Cheese

So, Hubby went gleaning at the farmer’s market and found us some beeeautiful beets.  Red as red can be.  Fresh, local, and wonderfully sweet.  Simply gorgeous food.  One of my forever food wishes is that all food makers would use great food like beets as natural food coloring, rather than icky Red No. 40 or 3.  That’s a different soapbox altogether.

Back on course – Beet and Blue Cheese Salad with Pistachio, here we come.

Beet Salad

The only camera I had ready was my iphone while roasting this nice yellow pepper below; that’s why this picture looks the way it does.  So sorry.  But I really wanted to show you how easy it is to roast peppers with no special equipment (unless you have an electric stovetop; then this would be considered very special equipment.)  If you haven’t roasted peppers this way, it’s time now.  It couldn’t be simpler or tastier to roast your own sweet peppers at home.

Fire Roasted Pepper

This Beet and Blue Cheese Salad with Pistachio has some fabulous stuff going on.  Bright red, sweet beets and sweet peppers.  Savory, creamy blue cheese.  Salty, crunchy pistachios.  It just works.  All the flavors complement each other so perfectly.

Beet Salad with Blue Cheese

Sweet, savory, tangy, creamy, and crunchy.  It’s all there, and it’s pretty to boot.  Impressive yet so simple.  If you’re looking for something different for your next salad, this is it.  Give it a spin; we think you’ll love it!

Enjoy!

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Beet Salad with Blue Cheese

Beet Salad Recipe

5 from 1 vote
This beautiful salad is impressive, easy, and an awesome way to eat cleanly! Absolutely delicious! Be sure to plan ahead for roasting time of beets; can be done 1 day ahead.
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Servings: 8
Author: Amy Dong

Ingredients  

Instructions

  • To roast beets, preheat oven to 425F. Separately wrap each beet tightly in heavy foil. Place on baking pan and roast in middle of oven until beets are tender, approx. 1.5 hours.
  • Let roasted beets cool a bit, unwrap, and let cool completely. When cool, slip skins off and dice the beets. Set aside.
  • Place clean peppers directly on medium-high flame of stovetop. Using tongs, turn peppers over as each side gets cooked – skin will be charred.
  • Once entire pepper is charred on the skins, remove from flame and let cool. Gently peel skins off peppers under cold running water. Seed and dice roasted peppers. Set aside.
  • Whisk together shallt, lemon juice, salt, pepper, and olive oil for the dressing.
  • In separate plates, evenly distribute the diced beets and peppers. Pour dressing evenly over each plate of beets and peppers. Top each place with crumbled blue cheese, followed by chopped pistachios. Serve immediately.

Notes

  • Gorgonzola, roquefort, or feta cheeses all work well in this recipe. 
  • If you don’t want to roast the peppers, you can use jarred roasted peppers or replace them with more beets. 
  • Try golden yellow beets as well as red beets. 
  • Prep Ahead: Beets and peppers can be roasted and diced the day before. Keep chilled and bring back to room temp when ready to serve. Dressing can also be made the day before and kept chilled; whisk before using.

Nutrition (per serving)

Calories: 196kcal | Carbohydrates: 14g | Protein: 6g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 11mg | Sodium: 462mg | Potassium: 499mg | Fiber: 4g | Sugar: 8g | Vitamin A: 223IU | Vitamin C: 62mg | Calcium: 102mg | Iron: 1mg
Course: Salad
Cuisine: American
Diet: Gluten Free
Method: Assemble, roast

Source:  Chew Out Loud, adapted from Gourmet

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