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Roasted Beet & Walnut Salad

(recipe, wendy lockwood)


To keep from staining your hands, wear thin latex gloves when peeling the beets. Cutting them into large chunks gives the salad a dramatic appearance. Don't crumble the blue cheese too finely.


  1. 8 to 10 medium-sized beets (about 2 pounds), rinsed, stem ends and roots trimed to 1 inch
  2. 2 Tbsp. cider vinegar
  3. 1½ tsp. Dijon mustard
  4. ½ tsp. sugar
  5. Salt & freshly ground black pepper, to taste
  6. ¼ cup olive oil
  7. ½ cup coarsely chopped walnuts
  8. 4 oz. blue cheese, coarsely crumbled


  1. 1. Preheat the oven to 350. Wrap the beets individually in foil. Place them on a baking sheet and roast until tender, about one hour (about 1½ hours if they are large). Remove from oven and set aside until they are just cool enough to handle. Wearing gloves, unwrap and slip the skins off.
  2. 2. Meanwhile, prepare the dressing: whisk together the vinegar, mustard, sugar, salt & pepper in small bowl. Whisking constantly, slowly drizzle in the olive oil and continue whisking until thickened. set aside.
  3. 3. Cut the beets into ½ inch dice and place in bowl. Add the dressing and toss well.
  4. 4. Just before serving, toss the beets with the walnuts and transfer to a shallow serving dish. Sprinkle with the blue cheese.