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How to Make Beet Salad with Pecans and Blue Cheese - A Step-by-Step Guide

Beets are a highly underrated vegetable. Not only are they nutritious, but they also have a sweet and earthy flavor that lends itself well to a variety of dishes. One particularly delightful way to enjoy beets is in a salad, and this beet salad with pecans and blue cheese is a perfect example of how versatile and delicious this vegetable can be.

This salad is a great way to showcase the natural sweetness of beets, as well as their vibrant color. The rich, nutty flavor of pecans pairs ...

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Ingredients

  • 4 medium or large beets
  • 1 tablespoon butter
  • 1 sweet onion, chopped
  • ¼ cup micro greens
  • 2 tablespoons candied pecans
  • 2 tablespoons crumbled blue cheese
  • ⅔ cup olive oil
  • ½ cup balsamic vinegar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon honey

Information

  • Prep Time: 15 mins
  • Cook Time: 1 hr
  • Additional Time: 1 hr
  • Total Time: 2 hrs 15 mins
  • Servings: 4

  • Place beets into a large saucepan and pour in enough water to cover beets by 1 inch; bring to a boil. Reduce heat to medium-low, cover, and simmer until skins begin to loosen, about 20 minutes.
  • Preheat the oven to 300 degrees F (150 degrees C) and lightly grease a baking dish.
  • Drain beets, remove skins, and cut into halves or quarters, depending on size. Transfer to the prepared baking dish.
  • Roast in the preheated oven until beets are dark in color and almost fork-tender, but not too soft, 30 to 40 minutes. Cool beets, dice into 1/2-inch cubes, and place in a bowl.
  • Combine olive oil, balsamic vinegar, Dijon mustard, and honey in a lidded jar for honey-mustard vinaigrette. Close jar and shake to combine. Pour vinaigrette over beets and chill in the refrigerator until flavors have melded, 1 to 2 hours.
  • Meanwhile, heat butter in a skillet over low heat. Add onions and cook until caramelized, 15 to 25 minutes. Remove from heat, cool, and chop.
  • Arrange 1/4 of the marinated beets in a solid circle on 4 salad dishes. Top with layers of onions and micro greens and sprinkle with blue cheese and pecans. Drizzle remaining beet vinaigrette around each salad, if desired. Serve chilled.

    • Nutrition

    488 cal.

    • Total Fat: 42g
    • Saturated Fat: 8g
    • Cholesterol: 11mg
    • Sodium: 378mg
    • Total Carbohydrate: 25g
    • Dietary Fiber: 4g
    • Total Sugars: 17g
    • Protein: 5g
    • Vitamin C: 8mg
    • Calcium: 56mg
    • Iron: 1mg
    • Potassium: 420mg

    Categories

    Pecan recipes
    Blue cheese recipes