For a vegan option, substitute the honey with maple syrup or agave nectar. Consider adding toasted walnuts or pumpkin seeds for extra crunch and nutritional value. The beets can be roasted a day ahead to save time. Store them in an airtight container in the refrigerator. If you don’t have candied pecans, you can make your own by tossing pecan halves with a little brown sugar and maple syrup, then baking them in a low oven until caramelized.
Beet Salad with Pecans and Blue Cheese
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PREP TIME15 mins
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COOK TIME1 hrs
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TOTAL TIME2 hrs 15 mins
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SERVING4 People
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VIEWS12
A symphony of earthy sweetness and tangy richness! This beet salad, adorned with the crunch of candied pecans and the creamy bite of blue cheese, is a celebration of contrasting flavors and textures. A delightful composition perfect for warm weather, or any occasion that calls for a burst of culinary artistry.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate25 g
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Cholesterol11 mg
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Fiber4 g
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Protein5 g
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Saturated Fat8 g
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Sodium378 mg
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Sugar17 g
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Fat42 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
20 mins
Prepare the Beets: In a large saucepan, submerge the beets in water, ensuring they are covered by at least 1 inch. Bring to a boil, then reduce heat to a gentle simmer. Cover and cook until the beet skins loosen, approximately 20 minutes.
02
Step
5 mins
Roast for Enhanced Flavor: Preheat your oven to 300°F (150°C) and lightly grease a baking dish. Once the beets are tender, drain them, slip off the skins (they should come off easily), and cut them into halves or quarters depending on their size. Transfer the beets to the prepared baking dish.
03
Step
35 mins
Roast until the 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.
04
Step
1 hrs 30 mins
Craft the Honey-Mustard Vinaigrette: In a jar with a tight-fitting lid, combine the olive oil, balsamic vinegar, Dijon mustard, and honey. Seal the jar and shake vigorously until the vinaigrette is emulsified. Pour the vinaigrette over the diced beets. Chill in the refrigerator for at least 1 to 2 hours to allow the flavors to meld together.
05
Step
20 mins
Caramelize the Onions: While the beets are marinating, melt the butter in a skillet over low heat. Add the chopped sweet onion and cook slowly, stirring occasionally, until the onions are deeply caramelized and golden brown, approximately 15 to 25 minutes. Remove from heat, cool slightly, and chop if necessary.
06
Step
5 mins
Assemble the Salad: Arrange a quarter of the marinated beets in a circular pattern on each of the four salad plates. Top with a layer of caramelized onions, followed by a scattering of microgreens. Sprinkle with crumbled blue cheese and chopped candied pecans.
07
Step
0 mins
Finish and Serve: Drizzle any remaining beet vinaigrette around each salad. Serve chilled and enjoy this explosion of flavors.
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Please Rate
Eryn Gibson
Jun 24, 2025I love the addition of candied pecans! It adds a touch of sweetness that balances the sharpness of the blue cheese.
Amely Reinger
Jun 15, 2025This salad was a huge hit at my dinner party! The combination of sweet beets, tangy blue cheese, and crunchy pecans was divine.
Mustafa Stokes
Jun 13, 2025I made this for a summer BBQ and everyone raved about it. The balsamic vinaigrette is the perfect complement to the beets.
Orin Emard
Jun 10, 2025Easy to make and so delicious! I will definitely be making this again.