A wonderful beet and blue cheese salad using my favorite veggie to grow, beets. They are the start of this delicious salad, which has a true summer feel to it.
Preparation Time
15 mins
Cooking Time
60 mins
Total Time
1 hr 15 mins
Calories
488 Calories
Recipe Instructions
Step 1
Place beets into a large saucepan and pour in enough water to cover beets by 1 inch; bring to a boil. Reduce heat to medium-low, cover, and simmer until skins begin to loosen, about 20 minutes.
Step 2
Preheat the oven to 300 degrees F (150 degrees C) and lightly grease a baking dish.
Step 3
Drain beets, remove skins, and cut into halves or quarters, depending on size. Transfer to the prepared baking dish.
Step 4
Roast in the preheated oven until 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.
Step 5
Combine olive oil, balsamic vinegar, Dijon mustard, and honey in a lidded jar for honey-mustard vinaigrette. Close jar and shake to combine. Pour vinaigrette over beets and chill in the refrigerator until flavors have melded, 1 to 2 hours.
Step 6
Meanwhile, heat butter in a skillet over low heat. Add onions and cook until caramelized, 15 to 25 minutes. Remove from heat, cool, and chop.
Step 7
Arrange 1/4 of the marinated beets in a solid circle on 4 salad dishes. Top with layers of onions and micro greens and sprinkle with blue cheese and pecans. Drizzle remaining beet vinaigrette around each salad, if desired. Serve chilled.
