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Beetroot and blue cheese salad

Beetroot and blue cheese salad

Cook 40 mins 4 portions

Dive into the vibrant world of colours and flavours with a beetroot and blue cheese salad. It elegantly marries the delicious earthiness of beetroots with the creamy indulgence of blue cheese. The salad is a symphony of textures and flavours, enhanced by the sweetness of fresh fruits and the crunch of roasted nuts, all brought together by a harmonious honey-mustard dressing.

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Ingredients

Salad Dressing
  • 1 tbsp honey
  • 1 tsp dijon mustard
  • 100 ml olive oil
  • 1 tsp thyme
  • ½ tsp salt
  • ½ tsp pepper
Optional
  • sourdough bread on the side

Preparation

1.     Boil beets in salted water until tender.

2.     Meanwhile, prepare the dressing, mixing honey, Dijon mustard, olive oil, and thyme. Season with salt and pepper.

3.     Slice pears and radicchios.

4.     Arrange deep plates with radicchio, warm beets, blue cheese, pears, raspberries, and roasted hazelnuts. Pour the dressing over the salad or serve it on the side.

Tips

This beetroot and blue cheese salad has a lot of fresh ingredients, so it is best enjoyed fresh. However, you can prepare the beetroots beforehand to save some preparation time. Keep them refrigerated until you are ready to assemble the salad. With all the colours and different textures, remember the visual aspect when you arrange the salad. Make a memorable serving by assembling the salad on a big plate, each layer of vegetable on top of the others. The vibrant colours of beets, radicchios, pears, and raspberries, contrasted with the white and blue cheese, will give you a dish as pleasing to the eye as it is to the palate. To fully enjoy the creaminess and flavour of the mild blue cheese, let it sit at room temperature for about 20 minutes before adding it to the salad. This enhances its texture and flavour, making it more enjoyable with the crisp components of the salad.

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Questions about beetroot salad

  • What to put in a beetroot salad?

    A beetroot salad like this one thrives on a blend of flavours and textures. The earthy sweetness of beetroots pairs well with the crispness of fresh fruits like pears, the creaminess of soft blue cheese, and the crunch of nuts. Adding a slightly bitter element, such as radicchio or kale, introduces a complex flavour profile. These ingredients ensure a delightful balance of sweet, bitter, and nutty flavours, complemented by the creamy richness of cheese.

  • How to cook beetroot for salad?

    When using beetroots in a salad, it typically involves boiling or roasting to soften them while preserving their vibrant colour and natural sweetness. Whether you choose to boil or roast, these methods concentrate the flavours, making them more pronounced in the salad. We opted for boiling until perfectly tender. Remember to allow them to cool before preparing them for the salad.

  • What to serve with beetroot salad?

    Enjoy this colourful, earthy salad with sourdough bread on the side. It yields a delicious, slightly acidic contrast to the sweetness of the beets and pears. The crisp texture and tangy flavour of the bread complement the creamy mild blue cheese, the sweet and tart elements of the fruits and dressing, and the nutty crunch of the hazelnuts. It is also delicious as a side to grilled chicken, red meat, fish, or tofu.