Roasted Beets, Blue Cheese and Walnut Salad over mixed greens.

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Roasted Beets and Blue Cheese over Mixed Greens
Roasted Beet and Blue Cheese over Mixed Greens

Roasted Beet Blue Cheese Over Mixed Greens
by the seat of my pants!

4-6 medium beets
1/4-1/2 c blue cheese crumbles
1/4-1/2 c toasted broken walnuts - if desired
4-6 c mixed greens
vinaigrette of choice, this one would be delicious!

Place beets in a baking dish, roast at 350 degrees for 1-1 1/4 hours or until pierced easily with the tip of a knife.

Note: ( I am amazed at how long beets take to cook up tender, but this is so worth the time needed. Plus you can complete other jobs while the beets bake unattended.)

Set aside and let cool. Remove the skin, this is easily done by pushing gently against the beet until the skin begins to "slip". Slice and set aside.

To assemble the salad:
Toss the salad greens with vinaigrette, layer in the bottom of a shallow serving dish.
Toss beet slices with additional vinaigrette, layer over salad greens.
Add blue cheese and finally top with walnuts.


Presenting our unique and delicious collection of original recipes in our new book, Salads and Salad Dressings Book III available right here!

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  1. What a glorious salad, Melynda--I have everything to make it, so this is a good reminder to get on it!

  2. Hi Melynda,
    I just love Roasted Beets and this salad would be awesome. Hope you have a great holiday weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  3. What a gorgeous seasonal salad. i love the combination of the beets, walnuts and cheese!


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