Noshing Roasted Beet Salad

Prep Time
Cook Time
1h 10m
Ready In

"Sadly beets are an overlooked vegetable, but here in this recipe they deserve to be in a place of honor as this salad is awakened with a reduced balsamic dressing that is flavored with cinnamon, pepper flakes, allspice, and cayenne which it is then topped with blue cheese and toasted pecans; it all pares excellently with the beets and transforms this salad into something that all can enjoy. Though wilted greens add extra flavor and color to this salad, I have not added it to the ingredients listing as it is up to your choice. Personally, I would enjoy it with either arugula or baby spinach or a combination thereof."

Original is 6 servings


  • Serving Size: 1 (282.3 g)
  • Calories 188.8
  • Total Fat - 8.1 g
  • Saturated Fat - 1.4 g
  • Cholesterol - 3.5 mg
  • Sodium - 220.7 mg
  • Total Carbohydrate - 24.4 g
  • Dietary Fiber - 5.6 g
  • Sugars - 18.5 g
  • Protein - 6.4 g
  • Calcium - 104.8 mg
  • Iron - 2.1 mg
  • Vitamin C - 8.5 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 425-degrees Fahrenheit.

Step 2

Toss beets in olive oil to coat. Place beets on a sheet tray and roast until tender (approximately 35 - 45 minutes, let cool.

Step 3

Meanwhile, in a small saucepan reduce the balsamic vinegar over medium heat until reduced to 1/3 cup. Remove from heat; add the red pepper flakes, cinnamon, allspice, and cayenne. Stir to combine and release flavors.

Step 4

Once beets have been cooled, peel and cut beets into wedges.

Step 5

Place 4 - 5 wedges on a plate and sprinkle with the toasted pecans and blue cheese on top.

Step 6

Drizzle with the reduced balsamic vinegar dressing over the top.

Step 7

Wilted greens add nice color and flavor.

Step 8

This salad can be made up to a day in advance.


No special items needed.

3 Reviews


The sweetness of the beets, the saltiness of the blue cheese and the heat of the cayenne/pepper flakes and the soft crunch of the pecans pair so beauteously! Big hit with both of us! I also used white balsamic. I found with roasting the beets that the skins did not slip as easily as when boiled. But it is surely a recipe to be made again! Delicious! Thank you for sharing Nat! Made for Billboard Recipe Tag.


review by:
(21 May 2022)

dienia b

I'm not entirely sure of the blue cheese but the spicy sauce is kick butt and canned beets are my friend just saying


review by:
(14 Nov 2020)

Daily Inspiration

Have to say that neither I nor my hubby are beet lovers, but this salad was really tasty. I served it over baby lettuces and used gorgonzola with the balsamic reduction. Loved the addition of the toasted pecans as well. While I didn't win hubby over with the beets, he did try them and that's a start. : )


(26 Nov 2016)

You'll Also Love