Cold Beet Salad Recipe
This scrumptious Beet Salad Recipe with Blue Cheese and Hearts of Palm bought 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
- Anytime 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 making a detour to the grocery store.
- If you’ve never had hearts of palm, they’re a cool, briny 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.
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.
- 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.
How to Roast Beets
- Preheat the oven to 400°.
- Trim off the leaves and stem.
- Wash the beets well to minimize an overly earthy flavor.
- Wrap each beet in aluminum foil and place them on a rimmed baking sheet.
- Roast for about an hour, more or less depending on the size of your beets.
- When they are done, a knife can be inserted easily into the flesh of the beet.
- Once cool enough to handle, use your fingers to peel the skins from the beets. May use a paring knife if needed. Note: beet juice will stain your hands so use gloves if this is a concern.
- Slice or cube to use in your favorite beet recipes.
Frequently Asked Questions
Beets can be found in supermarkets all year long, though they are best from June to October. Check out your farmers’ market to get the freshest summer beets.
Many have only tasted beets when they’re pickled and the vinegar brine obscures the true beet flavor. It’s been said that beets taste like dirt, but “earthy” is a better term. They contain a compound called geosmin that is also in mushrooms, and spinach and also provides a distinct smell after it rains! They have a definite sweetness and some can detect a slightly floral flavor.
Roasting is my favorite way to prepare beets, though they can also be steamed or boiled in well-salted water.
To roast beets, first wash well, wrap in foil and cook in a 400-degree oven for about an hour, more or less depending on their size. More details are below.
In this salad, feel free to use feta or goat cheese if you don’t like blue cheese.
Hearts of palm are the edible portion of the cabbage palm tree. With a flavor similar to artichokes, these ivory spears are firm in texture and delicate in flavor. They are harvested in Florida and Brazil. If this is your first hearts of palm salad, I hope it won’t be your last!
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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- 4 cups packed mixed baby greens
- One can hearts of palm, drained, and cut into 1/2 inch slices
- 1 red bell pepper, diced
- 6 small beets, roasted, peeled and sliced
- 3 ounces (about 3/4 cup) crumbled blue cheese, I used Maytag
- 2 green onions, sliced
- 1/2 cup favorite vinaigrette* (I'd suggest balsamic or sherry vinegar based, see recipe below)
- 1/2 cup extra virgin olive oil
- 1/2 cup aged balsamic or sherry vinegar
- 1 tablespoon minced shallot
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- Freshly ground black pepper to taste.
- Combine or arrange all ingredients except vinaigrette in a bowl. Toss. Add dressing and toss to coat.
- To make dressing, add all ingredients to a liquid measuring cup or bowl. Whisk to combine.
Amount Per Serving: Calories: 525Total Fat: 41gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 30gCholesterol: 16mgSodium: 965mgCarbohydrates: 31gFiber: 10gSugar: 16gProtein: 12g