Beet & Blue Cheese Salad

This beet and blue cheese salad is a masterpiece of flavors, starring tender beets, crunchy pistachios, edamame, and blue cheese crumbles.

Beet Blue Cheese Salad

Everybody loves a good transformation story. Hence, the popularity of all those makeover and home reno shows and the old “rags to riches” novel and movie plot.  There’s just something about taking something rough and making it beautiful that’s enticing. Alex and I are learning that firsthand with our new home, and, well: with this beet and blue cheese salad! Keep reading for the recipe.

We’re currently renovating a house built in 1926, and man is it a project! We’ve just spent the day painstakingly going over the old wood floors pulling out staples and nails. The upper floors had carpet when we bought the place, and we decided to rip out the carpet and give a go at refinishing the original floors. It’s a little scary, but exhilarating. The new floors are rough and creaky, but Alex assures me that with a little bit of love, we’ll transform them.

How to make beet blue cheese salad

Incidentally, same is true with this beet & blue cheese salad. The rough and humble beet, with a little bit of love, morphs into something truly amazing. We can say “amazing” since the idea comes to us from one of our favorite restaurants here in town, Napolese, which features pizza and delicious seasonal salads.

Here, we’ve adapted a concept for a beet blue cheese salad that we ate at the restaurant. It features tender roasted beets, bright green edamame, and carrots. The original salad featured microgreens, but here we’ve used the beet greens instead! We cut off the tops of the beets and sliced the greens into thin slices (called chiffonade – check out this video).  Instead of a vinaigrette dressing that you might expect from a beet blue cheese salad, this one goes uber simple: just olive oil and kosher salt! The thin coating of olive oil and salt brings out the natural flavors in each ingredient. Then top with salty feta cheese crumbles and crunchy pistachios, and it’s an incredible salad full of varied textures, flavors and colors. It takes a little time to roast the beets and prepare the vegetables, but you won’t be disappointed — it’s that good.

How to cook beets

How to cook beets? We like to roast beets, which is what we’ve called for in this beet blue cheese salad recipe. Simply wrap the beets in foil and roast them for about 50 to 60 minutes in a 400F oven. Then, remove them from the oven, allow them to cool, and slip off the skins. Here we used both standard beets and golden beets, to give a little variation in color.

Many stores now carry vacuum packed cooked beets! Using this type of beet would drastically cut down on the cook time for this beet salad. (We would not recommend using canned beets for this beet & blue cheese salad recipe.) If you use precooked beets, use thinly sliced spinach or chard instead of beet greens. Also if desired, you could serve this salad as a more traditional salad with salad greens on the bottom and the beets and other vegetables on the top.

Looking for more salad recipes?

Outside of this beet blue cheesesalad recipe, here are a few more salad recipes on A Couple Cooks:

Looking for more side dish recipes?

This beet & blue cheese salad is a delicious healthy side dish recipe; here are a few more side dish recipes on A Couple Cooks:

This beet blue cheese salad is…

Vegetarian and gluten free. For vegan, plant-based and dairy-free, omit the blue cheese.

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Beet & Blue Cheese Salad


1 Star2 Stars3 Stars4 Stars5 Stars (4 votes, average: 5.00 out of 5)

  • Author: a Couple Cooks
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hours
  • Yield: 4 1x

Description

This beet and blue cheese salad is a masterpiece of flavors, starring tender beets, crunchy pistachios, edamame, and blue cheese crumbles.


Scale

Ingredients

  • 2 bunches golden or standard beets (with greens)*
  • 1 ½ cup edamame (frozen or fresh)
  • 3 carrots
  • 1/4 cup pistachios
  • 1/4 cup blue cheese or Gorgonzola crumbles (substitute feta if desired)
  • Olive oil

Instructions

  1. Preheat the oven to 400°F. Cut the greens and stems off the beets; reserve the greens. Wrap the beets in foil, place them on a baking tray, and bake for 50 minutes. Allow them to cool, then slip off the skin with your fingers.
  2. Slice the beets into thin circular slices. Shred the carrots. Thinly slice (chiffonade) the beet greens (see these video instructions). Thaw the edamame (if frozen).
  3. Place the beet rounds in the middle of 4 plates. Top with beet greens, edamame, carrots, pistachios, and cheese crumbles; drizzle with with olive oil and sprinkle with a bit of kosher salt.

Notes

*Many stores now carry precooked beets, which could also be an option to shortcut the roasting time. In that case, you could use spinach or chard instead of the beet greens.

If desired, you can also serve this salad as a more traditional salad with salad greens on the bottom and the beets and other vegetables on the top.

  • Category: Salad
  • Method: Raw
  • Cuisine: American

Keywords: Beets, Beet Salad, Roasted Beets, Beet Blue Cheese Salad, Edamame, Vegetarian, Gluten Free, Healthy, Salad

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

15 Comments

  • Reply
    Tieghan
    July 14, 2013 at 11:12 pm

    what a gorgeous salad. I love the blue cheese!

  • Reply
    Sarah
    July 14, 2013 at 11:47 pm

    When you have great ingredients (I die for beets) salad is the perfect vehicle for flavour. I want to eat this now.

  • Reply
    Sara {Home is Where the Cookies Are}
    July 15, 2013 at 7:24 am

    Yum! This looks so good. I love beets, but I’ve never prepared them myself. What a great recipe to teach me how to do it and reap the delicious reward in the end! Thanks!

  • Reply
    Fran {The Flavorful Fork}
    July 15, 2013 at 9:27 am

    This salad looks so delicious! I love eating roasted beets in a salad but shy away from making them myself because of the mess. Any tips on how to deal with the staining? Do you wear gloves?

  • Reply
    Shellina
    July 15, 2013 at 10:48 am

    Love this idea- and I can’t get enough blue cheese!

  • Reply
    [email protected]
    July 15, 2013 at 11:36 am

    There’s nothing quite like fresh beets- and I love all the colors! Beautiful.

  • Reply
    Arthur in the Garden!
    July 15, 2013 at 6:48 pm

    Yum!

  • Reply
    Kim @ kimshealthyeats.com
    July 15, 2013 at 11:42 pm

    Looks amazing! Time for me to buy some beets :)

  • Reply
    Kiran @ KiranTarun.com
    July 16, 2013 at 1:40 am

    Another salad that incorporates so many delicious flavors and textures!

  • Reply
    Kathryn
    July 16, 2013 at 9:17 am

    I’m so impressed that you guys are doing the work yourselves! How wonderful to be able to see your new home taking shape before your eyes fueled, no doubt, by plenty of this salad!

  • Reply
    Christine
    July 16, 2013 at 6:47 pm

    I finally tasted beets a few years ago… And love them! I usually just buy canned or jarred plain beets, not marinated. But this past weekend, I bought some fresh beets at my local farmer’s market and roasted them the same way you do. Wow! So easy and the flavor is so much deeper than the jarred. I wore gloves when peeling to avoid purple fingers for work the next day! Thanks for the lovely salad idea… And have fun with the house. Those wood floors will make you very happy!

  • Reply
    anna maria
    July 16, 2013 at 11:27 pm

    Confession: I’ve never tried beets! This salad has inspired me. At next week’s farmer’s market I will not pass them by….

    Also – Growing Places Indy looks like an awesome organization. So happy to see all this cool stuff happening around Indy :)

  • Reply
    Pete
    July 21, 2013 at 10:56 pm

    What a fantastic looking salad and great recipe. I would have never have thought to pair edamame with beets and blue cheese. Gonna have to try it now.

  • Reply
    Ash- foodfashionparty
    July 23, 2013 at 11:54 pm

    A salad too pretty for the eyes and equally delicious looking.

  • Reply
    Canal Cook
    August 4, 2013 at 5:09 pm

    What a great salad. Would never think to add edamame into the mix.

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