Beet & Blue Cheese Salad
This beet and blue cheese salad is a masterpiece of flavors, starring tender beets, crunchy pistachios, edamame, and blue cheese crumbles.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hours
- Yield: 4 1x
- Category: Salad
- Method: Raw
- Cuisine: American
Ingredients
Scale
- 2 bunches golden or standard beets (with greens)*
- 1 ½ cup edamame (frozen or fresh)
- 3 carrots
- 1/4 cup pistachios
- 1/4 cup blue cheese or Gorgonzola crumbles (substitute feta if desired)
- Olive oil
Instructions
- Roast the beets: Go to the methods in Oven Roasted Beets or Instant Pot Beets.
- Slice the beets into thin circular slices. Shred the carrots. Thinly slice (chiffonade) the beet greens (see these video instructions). Thaw the edamame (if frozen).
- Place the beet rounds in the middle of 4 plates. Top with beet greens, edamame, carrots, pistachios, and cheese crumbles; drizzle with with olive oil and sprinkle with a bit of kosher salt.
Notes
*Many stores now carry precooked beets, which could also be an option to shortcut the roasting time. In that case, you could use spinach or chard instead of the beet greens. If desired, you can also serve this salad as a more traditional salad with salad greens on the bottom and the beets and other vegetables on the top.