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Beet salad with blue cheese from Edible Times

Beet Salad with Arugula, Blue Cheese + Pine Nuts (GAPS/Keto/Paleo/GF)

  • Author: Christina
  • Prep Time: 15 minutes
  • Cook Time: 1 hour (to roast beets)
  • Total Time: 1 hour 15 minutes
  • Yield: Serves 2-4 1x

Description

Nutrient-packed salad that can be customized for a variety of dietary approaches. 


Ingredients

Scale
  • 4 beets, cleaned and trimmed of greens and root tip
  • ¼ cup pine nuts, toasted (optional)
  •  baby arugula (or other salad green)
  • Roquefort, Gorgonzola, or other blue cheese, crumbled
  • 3 tablespoons red wine or sherry vinegar
  • ½ cup olive oil
  • 1 tablespoon dijon mustard
  • drizzle of raw honey
  • salt and black pepper, to taste

Instructions

  1. Preheat oven to 400°F.
  2. Place beets in foil, drizzle with olive oil and sprinkle with salt. Add a few drops of water, and seal foil tight.
  3. Roast them until a knife easily penetrates, 40 minutes to an hour, depending on size.
  4. Cool, and remove skins with a peeler or the edge of a spoon. 
  5. Slice beets into ¼-inch pieces, then cut into half moons. 
  6. Optional: In a 300° F oven, toast hazelnuts until light brown and fragrant, stirring once. Cool, and roughly chop.
  7.  
  8. Whisk together vinegar, mustard, honey and salt and pepper. Slowly whisk in olive oil. Or blend all dressing ingredients in a blender. 
  9. In a medium bowl, combine arugula with thyme and season with salt and black pepper.
  10. Add blue cheese, beets, hazelnuts, drizzle with dressing and toss gently to combine.

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