Cold Beet Salad Recipe

This scrumptious Beet Salad Recipe with Blue Cheese and Hearts of Palm brought back memories of years gone by. I was spoiled by homegrown beets fresh from the loamy Iowa soil in our childhood garden. My mom would work her magic pickling beets every summer.

This Roasted Beet Salad was such a tasty treat! If you love beets, add this recipe to your menu ASAP.

Why You Must Make

• When you have access to fresh summer beets, it’s the perfect time to try a new recipe. Bumping into a friend with a sackful of fresh beets at the Farmers’ Market, she led me to her favorite vendor. Were beets on my shopping list? Nope. But it doesn’t take much to convince me to add them to my menu. 
• A beet salad recipe with blue cheese is a delightful combination and worth a detour to the grocery store.
• If you’ve never had hearts of palm, they’re a slender, firm, delicately flavored vegetable that is delicious in salads. This is your chance to give them a try. They are found in cans or jars near the artichoke hearts.

Expert Tips

This cold beet salad garnered my attention due to the addition of hearts of palm. Like artichoke hearts, this is another ingredient I love to add to salads. Red bell pepper, green onions, and the requisite blue cheese completed this delectable side.

• PRO-Tip: Note that goat cheese also pairs deliciously with beets and can be swapped out for the blue cheese. Or use what sounds good to you!
• I had some leftover balsamic vinaigrette in my fridge, but I also think a sherry vinaigrette would be a splendid beet salad dressing.
• PRO-Tip: Choosing multi-colored beets makes for an impressive presentation. But using all one color of beets is darn tasty, too.

How to Roast Beets

1. Preheat the oven to 400°.
2. Trim off the leaves and stem.
3. Wash the beets well to minimize an overly earthy flavor.
4. Wrap each beet in aluminum foil and place them on a rimmed baking sheet.
5. Roast for about an hour, more or less depending on the size of your beets.
6. When they are done, a knife can be inserted easily into the flesh of the beet.
7. Once cool enough to handle, use your fingers to peel the skins from the beets. You may use a paring knife if needed. Note: beet juice will stain your hands so use gloves if this is a concern.
8. Slice or cube to use in your favorite beet recipes.

Frequently Asked Questions

You May Also Like:

• Russian Beet Salad from The View from Great Island
• Macho Salad Recipe
• Roasted Fall Vegetable Salad
• Cherry Orange Salad
• Holiday Lettuce Salad
• More of the Best Salad Recipes

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The Recipe:

Beet, Blue Cheese and Hearts of Palm Salad

Prep Time 10 minutes

Total Time 10 minutes

Yield 4 servings

!Salad adapted from Bon Appetit; Salad dressing adapted from the Mom 100 Cookbook

Ingredients

• 4 cups packed mixed baby greens
• One can hearts of palm, drained, and cut into ½-inch slices
• 1 red bell pepper, diced
• 6 small beets, roasted, peeled and sliced
• 3 ounces (about ¾ cup) crumbled blue cheese, I used Maytag
• 2 green onions, sliced
• ½ cup favorite vinaigrette* (I'd suggest balsamic or sherry vinegar based, see recipe below)

For dressing:

• ½ cup extra virgin olive oil
• ½ cup aged balsamic or sherry vinegar
• 1 tablespoon minced shallot
• 1 teaspoon Dijon mustard
• ½ teaspoon kosher salt
• Freshly ground black pepper to taste.

Instructions

1. Combine or arrange all ingredients except the vinaigrette in a bowl.
2. To make the dressing, add all ingredients to a liquid measuring cup or bowl. Whisk to combine.
3. Drizzle over the salad if serving as a composed salad or add the dressing to the salad and toss if serving it mixed in a bowl.

Notes

If you don't like goat cheese, try Brie or Feta instead.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 525Total Fat: 41gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 30gCholesterol: 16mgSodium: 965mgCarbohydrates: 31gFiber: 10gSugar: 16gProtein: 12g

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