posted in Dinner at 6

Roasted Beet Salad with Blue Cheese and Easy Maple-Balsamic Reduction

Roasted Beet Salad with Blue Cheese and Easy Maple-Balsamic Reduction is a perfect pairing of sweet and savory flavors.

Roasted Beet Salad with Blue Cheese and Easy Maple-Balsamic Reduction 1

 

Beets are just one of those things that there’s no middle ground with: you either love their earthy sweetness, or it’s totally not your thing. For those of you who adore beets, this easy salad is for you!

I grew up on beets; my mom would boil, peel, and cube them, and then let a generous pat of butter melt down into them. They didn’t need anything except salt and pepper to be perfection. In my opinion, anyway…my sister absolutely hated them. (She and I had a system that worked for us though! Double beets for me, double pork chops for her, lol.)

Easy Maple-Balsamic Reduction

I’ll take beets any way I can get them, but I’m slightly partial to the depth of flavor that roasting brings out. And bonus, I think it’s actually the least hands-on method of cooking beets.

In this salad I paired roasted beets with creamy-textured blue cheese. Walnuts add nutty crunch, and a super easy maple-balsamic reduction is a fun, unique way to dress the salad. Heads up, the reduction is also fabulous drizzled on grilled chicken, which I think goes really nicely with this salad. If served with grilled chicken and some crusty bread or a grain pilaf, this makes an elegant and easy dinner; or serve it as-is for a healthy and impressive-looking lunch for two.

Roasted Beet Salad with Blue Cheese and Easy Maple-Balsamic Reduction 2

Yield: 2 to 4 servings

Prep Time: 10 minutes

Cook Time: 45 minutes

Roasted Beet Salad with Blue Cheese and Easy Maple-Balsamic Reduction

Ingredients:

Roasted Beets (see Note):
  • 3 medium-sized beets, scrubbed and leaves and stems trimmed off
  • 1/2 cup water
Maple-Balsamic Reduction:
  • 1/2 cup good-quality balsamic vinegar
  • 1 tablespoon pure maple syrup
Salad:
  • 6 cups mixed salad greens
  • 4 tablespoons walnuts, toasted and chopped
  • 4 tablespoons crumbled blue cheese

Directions:

  1. For the roasted beets, preheat the oven to 425F. Place the beets and water in an 8 by 8-inch oven-safe dish and cover with foil. Roast until a paring knife inserted in the center slides out, about 45 minutes. Cool the beets completely, and then rub off the skin with your fingers (if the beets are fully cooked, the skins should slide right off; to make it even easier, you can do this under running water or in a bowl of cool water). Dry and then thinly slice the beets.
  2. While the beets cook, make the vinegar reduction. To do so, add the vinegar and maple syrup to a small saucepan over medium-high heat; bring to a boil, and then turn the heat down to medium-low and simmer until reduced by about 1/3. Cool completely (the syrup will thicken more as it cools).
  3. To serve, arrange the salad greens on a large platter. Top with the sliced beets, walnuts, and blue cheese. Drizzle on the reduction to taste and serve immediately.
  • Beets: If you’re short on time, instead of roasting the beets yourself you can use the pre-cooked ones in the produce section of the grocery store. Good-quality canned or jarred beets will also work.
SOURCE:  RecipeGirl.com

Here are a few more beet salad recipes you might enjoy:

Faith Gorsky

Faith Gorsky is the writer, recipe developer, photographer, and food stylist behind the blog www.AnEdibleMosaic.com, and the cookbook author of An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair (Tuttle Publishing; November 2012). She was born, raised, and spent most of her life in Upstate New York. She lived in Florida for three years during law school, and her and her husband spent time living Syria, Jordan, and most recently Kuwait; they now live in the Washington DC area. When it comes to cooking, Faith’s favorite thing to do is go into the kitchen hungry, open the fridge, and start creating. She loves to travel, especially to places steeped in rich culture and history. She also enjoys reading (cookbooks mostly), vintage shopping (especially in old markets), watching movies (of all genres), and is enamored with ancient cultures (especially Rome and Egypt).

more by Faith »

3 Responses to “Roasted Beet Salad with Blue Cheese and Easy Maple-Balsamic Reduction”

  1. postedMar 15, 2016 10:16 AM

    Beets are one of those vegetables I haven’t really discovered yet. You can’t  know a vegetable well until you’ve cooked with it in your own kitchen, and I have not. Clearly that needs to change! I can’t say I adore beets, but I have come a long way from when I was a kid and my brother and I would scoop up the “sliced cranberry sauce” that we saw at the end of the salad bar at Home Town Buffet. (It WASN’T cranberry sauce, and great was our offense.) This looks delicious Lori! 

    • March 15th, 2016 @ 9:19 PM

      I love them so much, but many people do not. Try roasting them!

  2. postedMar 16, 2016 2:26 AM
    Patrik

    I agree with Karen. Beets is something for me that’s forgotten on my shopping list, it’s just one of those vegs that’s never been important or attractive to me. Not that I don’t like it, I’ve been served some really delicious meals with beets complimenting the dish and brings it to an entire level but somehow I just don’t turn my head towards it in the grocery store.. I’ll probably try to do some more cooking with beets, try to explore some new flavours! 

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