beet and bleu cheese salad
Print Recipe
4.34 from 3 votes

Beet and Blue Cheese Salad with Citrus Vinaigrette Dressing

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.
Prep Time10 mins
Cook Time0 mins
Total Time10 mins
Course: Dinner, Lunch
Cuisine: American
Keyword: homemade vinaigrette, salad with beets, salad with blue cheese
Servings: 4 servings
Calories: 277kcal
Author: Kate


Beet and Blue Cheese Salad

  • 5 oz mixed greens (baby spinach, baby lettuces, or mesclun mix)
  • 1 pint grape tomatoes ,┬ácut 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

Citrus Vinaigrette Dressing

  • 1/4 cup orange juice
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • 1 tablespoon lemon juice
  • 1 garlic clove , minced
  • 1 teaspoon salt (or to taste)
  • Pepper to taste


  • 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. 


Calories: 277kcal | Carbohydrates: 24g | Protein: 10g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 21mg | Sodium: 993mg | Potassium: 646mg | Fiber: 4g | Sugar: 17g | Vitamin A: 1635IU | Vitamin C: 34mg | Calcium: 175mg | Iron: 1mg