Salad of Roasted Beets and Arugula with Blue Cheese Dressing Recipe

Name: Salad of Roasted Beets and Arugula with Blue Cheese Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 bunches baby beets, washed, trimmed, and halved; 1/3 cup extra-virgin olive oil; 1 handful fresh thyme sprigs; Kosher salt and freshly ground black pepper; 5 bunches arugula, washed, dried, and hand-torn; Celery leaves from 1 bunch celery, about 1/2 cup; 1 cup walnut halves and pieces, toasted; 1/2 pound blue cheese, crumbled; 1 cup sour cream; 2 tablespoons chopped fresh chives; 1 lemon, juiced

Servings: persons

3 bunches baby beets, washed, trimmed, and halved
1/3 cup extra-virgin olive oil
1 handful fresh thyme sprigs
Kosher salt and freshly ground black pepper
5 bunches arugula, washed, dried, and hand-torn
Celery leaves from 1 bunch celery, about 1/2 cup
1 cup walnut halves and pieces, toasted
1/2 pound blue cheese, crumbled
1 cup sour cream
2 tablespoons chopped fresh chives
1 lemon, juiced

1
Preheat the oven to 400 degrees F.
2
Lay the beets on a large sheet of aluminum foil, drizzle with the oil, toss the thyme on top, and season with salt and pepper.
3
Fold up the foil tightly to make a sealed pouch and put it on a sheet pan.
4
Bake until the beets are tender when pierced, about 45 minutes to 1 hour.
5
(Drop a knife in the center of 1 beet; if it slides out without resistance, they're done.)
6
Let the beets cool to room temperature and put them in a large mixing bowl.
7
Add the arugula, celery leaves, and walnuts; toss to combine.
8
To make the blue cheese dressing: Put the blue cheese and sour cream in a bowl, mashing with a fork to combine.
9
Add the chives, lemon juice, and a few turns of freshly ground black pepper; mix to incorporate, leaving a few chunks of cheese in the dressing.
10
Thin out the dressing with a tablespoon of water, if you wish, to smooth out the consistency.
11
Pour the blue cheese dressing over the salad and toss gently to coat; season with salt and pepper.
12
Put the salad on a chilled platter and serve.

945

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 bunches baby beets, washed, trimmed, and halved, 1/3 cup extra-virgin olive oil, 1 handful fresh thyme sprigs, Kosher salt and freshly ground black pepper, and more.

Yes, Salad of Roasted Beets and Arugula with Blue Cheese Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Salad of Roasted Beets and Arugula with Blue Cheese Dressing

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