Roasted Beet Salad with Pecans and Blue Cheese

Follow our step-by-step guide on how to make Roasted Beet Salad with Pecans and Blue Cheese.

1. Step 1

   Start by placing your fresh beets in a large saucepan, covering them with water so that it rises about an inch above the beets.

2. Step 2

   Bring the water to a lively boil, then lower the heat to medium-low.

3. Step 3

   Cover the pot and let the beets simmer for about 20 minutes, or until you notice the skins starting to loosen.

4. Step 4

   While the beets are cooking, preheat your oven to a cozy 300°F (150°C) and lightly grease a baking dish to prepare for roasting.

5. Step 5

   Once the beets are done simmering, drain them and carefully peel off the skins.

6. Step 6

   Depending on their size, cut the beets into halves or quarters, then transfer them to your greased baking dish.

7. Step 7

   Roast the beets in the preheated oven for 30 to 40 minutes, until they take on a deep color and are nearly fork-tender.

8. Step 8

   After roasting, let them cool for a bit before dicing them into 1/2-inch cubes and placing them in a bowl.

9. Step 9

   Now, let’s whip up a delightful honey-mustard vinaigrette! In a lidded jar, combine some olive oil, balsamic vinegar, Dijon mustard, and a touch of honey.

10. Step 10

    Secure the lid and give it a good shake until everything is well blended.

11. Step 11

    Pour this tangy vinaigrette over the diced beets and pop them in the refrigerator for 1 to 2 hours.

12. Step 12

    This chilling time allows the flavors to mingle and develop, making every bite a burst of deliciousness.

13. Step 13

    While the beets are chilling, it’s time to caramelize some onions.

14. Step 14

    In a skillet, melt a bit of butter over low heat, then add your chopped onions.

15. Step 15

    Let them cook slowly for about 15 to 25 minutes, stirring occasionally, until they turn a beautiful golden brown and become sweetly fragrant.

16. Step 16

    Once they’re caramelized, remove them from the heat and let them cool before giving them a rough chop.

17. Step 17

    When you’re ready to serve, take four salad plates and arrange a quarter of the marinated beets in a solid circle on each plate.

18. Step 18

    Layer the caramelized onions on top, then add a sprinkle of microgreens for a fresh touch.

19. Step 19

    Crumble some blue cheese and toss on a handful of candied pecans for that perfect crunch.

20. Step 20

    If you have any leftover vinaigrette, drizzle it around the salad for an extra burst of flavor.

21. Step 21

    Serve these vibrant salads chilled, and enjoy the delightful combination of tastes and textures!.