Beet Salad with Grapefruit, Blue Cheese & Walnuts

Prep Time: 15 minutes Yield: 4 servings

Cook Time: 30 minutes Serving Size: 3/4 cup

Total Time: 45 minutes


Roasted Beets

  • 4 medium beets, peeled and cubed

  • 2 shallots, sliced

  • 2 tbsp extra virgin olive oil

  • 2 tbsp balsamic vinegar

  • 1/2 tsp salt

  • 1/2 tsp pepper


  • 1 large grapefruit, peeled, sectioned, with pith removed

  • 2 oranges, peeled, sectioned, with pith removed

  • 2 tbsp extra virgin olive oil

  • 2 tbsp apple cider vinegar

  • 1/2 tsp course salt

  • 1/2 cup walnuts, toasted

  • 1/4 cup blue cheese, crumbled

  • 2 green onions, sliced


  1. Preheat oven to 400°

  2. Line a baking sheet with foil, twice the size of the pan

  3. Put cubed beets and shallots in middle of foil

  4. Spinkle beets with olive oil, vinegar, salt, and pepper and toss with hands to combine

  5. Wrap ends of foil over the beets and fold to make a package

  6. Roast until beets are fork tender, about 30 minutes. Remove from oven, open foil, and allow to cool

  7. In a bowl, combine beets, grapefruit and orange segments

  8. Whisk together olive oil, cider vinegar, and salt. Pour over salad and toss to coat

  9. Add walnuts and blue cheese and gently combine

  10. Refrigerate for about an hour

  11. Top with green onions for serving


Most of the time allotted for this recipe is the roasting time for the beets. You can roast the beets anytime and keep in the fridge until you want to make this salad; or, use leftover beets. If you or someone you are serving has a nut allergy, you can leave out the nuts. The slightly bitter crunch is what they bring, so if you can, substitute arugula, or radicchio.

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