2 In Recipes/ Soup, Salads and Sandwiches

Roasted Beet Salad Tossed with Blue Cheese and Balsamic

Serves 6


  • 3 large beets or 6 small beets (3 1/2 cups)
  • 2 Tablespoons olive oil
  • 1/2 teaspoon thyme, dried
  • 1 cup blue cheese, crumbled (use
  • 2 Tablespoons balsamic vinegar
  • 2 Tablespoons pine nuts
  • salt and pepper


  1. Pre-heat oven to 400°
  2. Place a sheet of aluminum foil on a cookie sheet.
  3. Wash beets and towel dry.
  4. Place beets on the foil and rub beets with olive oil and sprinkle with thyme.
  5. Cover tightly with foil. Bake for 1 hour or until fork tender.
  6. Remove from the oven, uncover and allow to cool.
  7. Once cooled, with the back of a knife peel of skin and cut off tops and bottoms and discard.
  8. Slice peeled beets into 1/4 inch thick slices, then cut slices into 1/4 inch strips and then cut in half. Place in a medium bowl.
  9. Add crumbled blue cheese, vinegar and pine nuts to the beets. Sprinkle with a pinch of salt and pepper. Toss together and serve or refrigerate up to 2 days.

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  • Reply
    October 8, 2009 at 5:51 pm

    Oh, I’m so going to try this recipe. I have some beets in the refrigerator 🙂

  • Reply
    October 22, 2009 at 5:04 pm

    Thanks for checking out my recipes. How did the Beet salad turn out for you?

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