Best 3 Beet Salad With Pecans And Blue Cheese Recipes

**A Vibrant and Flavorful Symphony: Beet Salad with Pecans and Blue Cheese**

This irresistible beet salad is a symphony of vibrant colors, delightful textures, and an explosion of flavors that will tantalize your taste buds. The sweetness of the roasted beets harmonizes perfectly with the tanginess of the blue cheese, while the crunch of the pecans adds a delightful textural contrast. Dressed in a zesty vinaigrette, this salad is a delightful balance of sweet, tangy, and nutty flavors. It's a perfect side dish for your next gathering or a light and refreshing lunch option. With two additional variations—a Beet and Goat Cheese Salad and a Beet and Feta Salad—this article offers a trio of delightful recipes that showcase the versatility of this colorful root vegetable. So, get ready to embark on a culinary journey where beets take center stage, and your taste buds will thank you!

Here are our top 3 tried and tested recipes!

BEET SALAD WITH PECANS AND BLUE CHEESE

Beet Salad with Pecans and Blue Cheese image

A wonderful salad using my favorite veggie to grow, beets. They are the start of this delicious salad, which has a true summer feel to it.

Provided by Susan Elane Berry

Categories Salad Vegetable Salad Recipes Beet Salad Recipes

Time 2h15m

Yield 4

Number Of Ingredients 10

Ingredients

4 medium beets
1 tablespoon butter
1 sweet onion, chopped
¼ cup micro greens
2 tablespoons candied pecans
2 tablespoons crumbled blue cheese
⅔ cup olive oil
½ cup balsamic vinegar
2 tablespoons Dijon mustard
1 tablespoon honey

Steps:

Place beets into a large saucepan and pour in enough water to cover beets by 1 inch; bring to a boil. Reduce heat to medium-low, cover, and simmer until skins begin to loosen, about 20 minutes.
Preheat the oven to 300 degrees F (150 degrees C) and lightly grease a baking dish.
Drain beets, remove skins, and cut into halves or quarters, depending on size. Transfer to the prepared baking dish.
Roast in the preheated oven until beets are dark in color and almost fork tender, but not too soft, 30 to 40 minutes. Cool beets, dice into 1/2-inch cubes, and place in a bowl.
Combine olive oil, balsamic vinegar, Dijon mustard, and honey in a lidded jar for the honey-mustard vinaigrette. Close jar and shake to combine. Pour vinaigrette over beets and chill in the refrigerator until flavors have melded, 1 to 2 hours.
Meanwhile, heat butter in a skillet over low heat. Add onions and cook until caramelized, 15 to 25 minutes. Remove from heat, cool, and chop.
Arrange 1/4 of the marinated beets in a solid circle on 4 salad dishes. Top with layers of onions and micro greens and sprinkle with blue cheese and pecans. Drizzle remaining beet vinaigrette around each salad, if desired. Serve chilled.

Nutrition Facts : Calories 488.4 calories, Carbohydrate 24.6 g, Cholesterol 10.8 mg, Fat 42.1 g, Fiber 3.7 g, Protein 5.4 g, SaturatedFat 8 g, Sodium 377.6 mg, Sugar 17 g

BEET AND DANISH BLUE CHEESE SALAD

Beet and Danish Blue Cheese Salad image

It's hard to imagine an easier salad than one of chopped cooked beets, vinegar-steeped onion and crumbled Danish blue cheese. It must surely become one of your summer stalwarts.

Provided by Nigella Lawson

Categories salads and dressings, side dish

Time 4h15m

Yield 4 servings

Number Of Ingredients 4

Ingredients

1/2 red onion, finely sliced into half-moons
3 tablespoons red wine vinegar
1 pound (4 large or 8 small) beets, cooked and peeled
1 cup crumbled Danish blue cheese

Steps:

In a small bowl, combine onion and vinegar. Allow to steep 30 minutes or up to 4 hours.
Cut beets into French-fry stick shapes, and arrange on a shallow serving dish. Pour onion-vinegar mixture on top, and mix gently. Dot with crumbled blue cheese, and serve.

CHICKEN, BEET & BLUE CHEESE SALAD

Chicken, Beet & Blue Cheese Salad image

There are plain-Jane chicken salads, and then there's this chicken salad-with sliced beets, crumbled blue cheese and toasted pecans. Yum!

Provided by My Food and Family

Categories Recipes

Time 15m

Yield 4 servings, about 2-1/2 cups each

Number Of Ingredients 8

Ingredients

4 cups loosely packed torn romaine lettuce
4 cups loosely packed baby spinach leaves
2-1/2 cups cut-up grilled boneless skinless chicken breasts
1 can (15 oz.) sliced beets, drained
1/4 cup red onion slices, separated into rings
1/4 cup ATHENOS Crumbled Blue Cheese
1/4 cup pecan halves, toasted
1/2 cup prepared GOOD SEASONS Italian Dressing Mix (prepared with less oil)

Steps:

Toss lettuce and spinach with chicken, beets and onions in large bowl.
Sprinkle with cheese and nuts.
Add dressing just before serving; mix lightly.

Nutrition Facts : Calories 340, Fat 19 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 85 mg, Sodium 710 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 32 g

Tips:

For the best flavor, use fresh beets. If you can't find fresh beets, you can use canned beets, but be sure to drain and rinse them well before using.
To make the salad ahead of time, cook the beets and let them cool completely. Then, assemble the salad and store it in the refrigerator for up to 3 days.
If you don't have any blue cheese, you can use another type of cheese, such as feta, goat cheese, or cheddar.
To add a bit of sweetness to the salad, you can add a tablespoon of honey or maple syrup.
For a more crunchy salad, add some chopped walnuts or almonds.

Conclusion:

This beet salad with pecans and blue cheese is a delicious and healthy dish that is perfect for any occasion. It is easy to make and can be prepared ahead of time, making it a great option for busy weeknights. With its vibrant colors and unique flavor combination, this salad is sure to impress your guests. So next time you are looking for a healthy and flavorful salad, give this beet salad a try.