Last updated on May 10th, 2018.
Beet and Blue Cheese Salad recipe with a homemade Citrus Vinaigrette Dressing. Topped with crunchy toasted pecans, this is a perfect side salad for dinner – for a family weeknight dinner or a dinner party.
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This Beet and Blue Cheese Salad is my signature salad. Whenever I ask what I can bring to a family dinner party, I am always told to bring ”one of those fancy salads you make, you know the one with the beets and stuff.”
Well alright, I can do that!!
I came up with this Beet and Blue Cheese Salad years ago, when I first realized that cooking is fun, and salads don’t have to be boring.
I love the blue cheese, beets, and citrus dressing combination in this salad. I think sweet earthy beets go so well with pungent blue cheese. It’s such an addicting combination.
And the sweet and sour citrus vinaigrette made with fresh orange juice is just the perfect dressing for this salad.
I like to buy blue cheese (and feta cheese too, for that matter) in blocks and then crumble it myself – it is usually almost twice as cheap this way.
But I do splurge on triple-rinsed pre-washed salad mixes, since ain’t nobody got time to wait for salad greens to dry! The drier your greens, the better the dressing will stick to the salad… and what that means for you is more flavor in every bite. If you don’t want to buy pre-washed salad mix, then I recommend investing in a salad spinner (I have this one and I love it). You’ll LOVE the difference it makes to your salads and salad prep!
There are lots of variations you can make with this salad – you can use candied pecans, add some sliced onions, or some sliced cucumbers. I like this basic version of it the most, and sometimes I spruce it up with some extra ingredients.
The best way to make this salad is by roasting fresh beets. If you choose to do that, get 2 small beets (they roast faster!), cut them in half, wrap them in foil, and roast at 375F for 35 minutes, or until a fork easily pierces the beets. Wait for them to cool, peel the skin off, and slice them into bite size pieces. But if you’re short on time, a can of sliced beets will do just fine.
As I mentioned above, I brought this salad to a family dinner party. And it was a hit, as usual. Here are some other dishes that I brought to the dinner party:
Beet and Blue Cheese Salad with Citrus Vinaigrette Dressing
Beet and Blue Cheese Salad
- 5 oz mixed greens (baby spinach, baby lettuces, or mesclun mix)
- 1 pint grape tomatoes , cut in half
- 1.5 cups cooked sliced beets (from 1 15-oz can, or about 2 medium beets)
- 1/2 cup pecans
- 4 oz blue cheese , crumbled
- Drain the rinse the can of beets. Slice each beet circle in half to make semi-circles.
- Toast the pecans over medium heat until they start to brown and are nice and fragrant.
- If using a block of blue cheese, roughly chop 5 oz to crumble it.
- Toss all the salad ingredients together in a bowl.
- Combine all the dressing ingredients in a small bowl, and mix well. Pour over salad right before serving.
What are your favorite salad ingredients?