Roasted Beet and Blue Cheese Salad

There is no question that we are in the heart of autumn.  With a glistening layer of frost on my windshield, a cranked up thermostat, UGGS on my feet, and my signature pashmina around my neck it is officially time for warm, hearty and satisfying dinners.  With the fresh, vibrant summer crops long gone, it is time to celebrate the earthy flavors of the colder months.  Growing up, the fall season always meant dinner with a side of pickled beets.  To please my sisters’ and my simple palates this recipe consisted of taking a can of sliced beets, adding some sugar and vinegar with a sprinkle of parsley.  With a more grown-up set of taste buds, this recipe vamps up a family favorite to a decadent, hearty, fall salad.



  • 1 lb. of fresh beets
  • 1 tbsp. of fresh mint
  • 1 tbsp. of olive oil
  • 1 tbsp. of balsamic vinegar
  • 1/2 tsp. of salt
  • 1/4 cup of sliced onion
  • 1 clove of garlic (about 1 tsp.)
  • 1/8 cup of chopped walnuts
  • 1/4 cup of crumbled blue cheese
  • 4 cups of salad greens
  • Servings: 4
  • Difficulty: easy


  •  Slice the stems and roots off of each beet and wash any dirt off of the vegetable
  • Wrap each beet in aluminum foil and bake in a 400 degree oven for 50-60 minutes and let cool
  • Place the walnuts on a cookie sheet and toast in the 400 degree oven for 10 minutes, tossing twice
  • In a medium pan, saute the onions and garlic in 1/2 tbsp of olive oil over medium heat, until translucent
  • Mince the mint and combine with remaining olive oil, balsamic vinegar, and salt
  • Once beets are cool enough to hand, peel off the skin
  • Chop the beets into bite size pieces
  • Toss the beets with the onion and garlic and dressing
  • Add blue cheese and toasted walnuts
  • Serve over salad greens and enjoy!


  • Calories:  112
  • Carbohydrates:  5 grams
  • Fat:  10 grams
  • Protein:  4 grams
  • Fiber 1 gram

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