Beet, Walnut & Blue Cheese Salad

Prep Time
Cook Time
1h 10m
Ready In

"I love beets, and this is a nice dish that can be prepared quickly with canned beets; but if you have time, cook fresh beets. I use a mixture of fresh golden and red beets."

Original recipe yields 6 servings


  • Serving Size: 1 (139.3 g)
  • Calories 251.6
  • Total Fat - 20.9 g
  • Saturated Fat - 3.8 g
  • Cholesterol - 6.7 mg
  • Sodium - 461.6 mg
  • Total Carbohydrate - 12.5 g
  • Dietary Fiber - 2.4 g
  • Sugars - 8.7 g
  • Protein - 5.4 g
  • Calcium - 73.8 mg
  • Iron - 1.3 mg
  • Vitamin C - 4.6 mg
  • Thiamin - 0 mg

Step 1

Drain beets and place in a medium-large bowl. If using fresh beets, cook beets, cool, then slice/chop as desired.

Step 2

Combine onion, vinegar, worcestershire sauce, oil, sugar, mustard, salt, and pepper in small bowl. Pour over beets.

Step 3

Refrigerate 1 hour. When ready to serve, top with walnuts, blue cheese, and bacon. Salt and pepper to taste.

Tips & Variations

No special items needed.


Ellie Eats

I have made this salad several times and we always enjoy it!

review by:
(3 Dec 2017)


If you like beets this is a must make! A wonderful salad that I will make often, especially in the summer with fresh beets.

review by:
(29 Jun 2017)


For personal preferences, I made some changes, but this still came out super. I added half the oil, omitted the mustard/sugar, and doubled the walnuts/blue cheese. All the flavors go together perfectly in this - well enjoyed!

review by:
(23 Nov 2015)