Beets are just one of those things that there’s no middle ground with: you either love their earthy sweetness, or it’s totally not your thing. For those of you who adore beets, this easy salad is for you! I grew up on beets; my mom would boil, peel, and cube them, and then let a generous pat of butter melt down into them. They didn’t need anything except salt and pepper to be perfection. In my opinion, anyway…my sister absolutely hated them. (She and I had a system that worked for us though! Double beets for me, double pork chops for her, lol.)
I’ll take beets any way I can get them, but I’m slightly partial to the depth of flavor that roasting brings out. And bonus, I think it’s actually the least hands-on method of cooking beets. In this salad I paired roasted beets with creamy-textured blue cheese. Walnuts add nutty crunch, and a super easy maple-balsamic reduction is a fun, unique way to dress the salad. Heads up, the reduction is also fabulous drizzled on grilled chicken, which I think goes really nicely with this salad. If served with grilled chicken and some crusty bread or a grain pilaf, this makes an elegant and easy dinner; or serve it as-is for a healthy and impressive-looking lunch for two.
Here are a few more beet salad recipes you might enjoy:
Beet and Carrot Salad with Pomegranate and Pumpkin Seeds by An Edible Mosaic Beet-Citrus Salad by An Edible Mosaic French Lentil and Roasted Beet Salad by RecipeGirl Quinoa Beet Kale Apple Walnut Goat Cheese Salad by Jeanette’s Healthy Living
