Roasted Beet Salad with Blue Cheese and Easy Maple-Balsamic Reduction is a perfect pairing of sweet and savory flavors.
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.)
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.
If you happen to be following the Weight Watchers WW plan, you’ll find a link to the WW Points on the recipe card below.
Roasted Beet Salad with Blue Cheese and Maple Balsamic Reduction
- 3 medium beets, scrubbed and leaves and stems trimmed off
- ½ cup water
- ½ cup good quality balsamic vinegar
- 1 tablespoon pure maple syrup
- 6 cups mixed salad greens
- 4 tablespoons walnuts, toasted and chopped
- 4 tablespoons crumbled blue cheese
- Preheat the oven to 425℉.
- 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.
- 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 ⅓. Cool completely (the syrup will thicken more as it cools).
- 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.
Here are a few more beet salad recipes you might enjoy:
- Beet and Carrot Salad with Pomegranate and Pumpkin Seeds by An Edible Mosaic
- Beet-Citrus Salad by An Edible Mosaic
- French Lentil and Roasted Beet Salad by RecipeGirl
- Quinoa Beet Kale Apple Walnut Goat Cheese Salad by Jeanette’s Healthy Living