Welcome to a culinary journey where vibrant colors meet exquisite flavors. This incredible Roasted Beet Salad with Blue Cheese and Hearts of Palm is more than just a dish; it’s a celebration of fresh produce and a delightful symphony for your taste buds. For me, it evokes fond memories of childhood summers, when our Iowa garden yielded the most beautiful, earthy beets. My mom, with her magical touch, would transform these ruby gems into jars of pickled perfection, a taste of home I still cherish.
While pickled beets hold a special place in my heart, this roasted version elevates them to an entirely new level. The roasting process brings out their natural sweetness, creating a depth of flavor that pairs exquisitely with the creamy tang of blue cheese and the delicate crispness of hearts of palm. If you’re a beet enthusiast, or even if you’re looking for a recipe to convert you into one, this salad is an absolute must-add to your culinary repertoire. It’s a show-stopping side dish, a light yet satisfying lunch, or an elegant appetizer that will impress any guest.
Why This Roasted Beet Salad is an Absolute Must-Make
This isn’t just another salad; it’s an experience waiting to happen. Here’s why you absolutely need to make this spectacular beet salad:
- Embrace Seasonal Freshness: There’s nothing quite like the taste of fresh summer beets, pulled straight from the earth. While beets are available year-round, their peak season from June to October offers an unparalleled sweetness and earthy flavor. Imagine strolling through a vibrant farmers’ market, bumping into a friend, and being introduced to a vendor with a bounty of fresh, colorful beets. While they might not have been on your initial shopping list, the allure of creating something truly special with such fresh ingredients is irresistible. This recipe is the perfect excuse to seize that seasonal bounty.
- A Symphony of Flavors: The combination of beets and blue cheese is a culinary revelation. The sweet, earthy notes of roasted beets find their perfect counterpoint in the sharp, salty, and creamy texture of blue cheese. This pairing creates a sophisticated flavor profile that is both comforting and exciting. It’s a combination that might sound bold, but it balances beautifully, making every bite a delight. Even a slight detour to the grocery store for that special blue cheese is well worth the effort.
- Discover the Delight of Hearts of Palm: If you’ve never had hearts of palm, prepare for a delightful discovery. These slender, firm, ivory-colored spears possess a delicate flavor often compared to artichoke hearts, yet with their own unique charm. They add a wonderful texture and a subtle, slightly nutty sweetness to salads, elevating them from ordinary to extraordinary. This recipe provides the perfect opportunity to introduce this intriguing vegetable to your palate. You’ll typically find them canned or jarred alongside artichoke hearts in your local supermarket. Their presence adds an unexpected gourmet touch that will leave your guests intrigued and impressed.
- Visually Stunning Presentation: Beyond its incredible taste, this salad is a feast for the eyes. The deep crimson hues of roasted beets, especially when combined with golden or striped varieties, create a striking contrast against the pale hearts of palm, vibrant red bell pepper, and the speckles of blue cheese. It’s a dish that demands attention and looks incredibly elegant on any table, making it perfect for entertaining or simply brightening up your weeknight meal.
- Nutrient-Rich and Wholesome: Beets are a powerhouse of nutrition, packed with essential vitamins, minerals, and antioxidants. They are known for their anti-inflammatory properties and their ability to support heart health. Blue cheese provides calcium and protein, while hearts of palm offer fiber and other beneficial nutrients. This salad isn’t just delicious; it’s a healthy choice that nourishes your body while delighting your senses.
Expert Tips for a Flawless Beet Salad
This cold beet salad truly captured my attention, largely due to the innovative inclusion of hearts of palm – an ingredient I adore adding to various salads, much like artichoke hearts. The ensemble is completed with the fresh crunch of red bell pepper, the mild bite of green onions, and of course, the indispensable blue cheese, culminating in a truly delectable side dish. To ensure your salad reaches its full potential, consider these expert tips:
- Cheese Alternatives & Pairings: While blue cheese is a classic companion to beets, don’t hesitate to explore other options based on your preference. Goat cheese, with its creamy texture and tangy profile, also pairs exquisitely with the earthy sweetness of beets. Feta cheese offers a saltier, crumbly alternative that works wonderfully. For a milder flavor, even a soft Brie can be a delightful substitute. Feel free to experiment and use what sounds most appealing to your palate.
- Mastering the Dressing: A well-chosen dressing can elevate this salad from good to extraordinary. While I often have a versatile balsamic vinaigrette on hand, a sherry vinaigrette would be an equally splendid choice, offering a slightly nuttier and more complex flavor. For a simple yet impactful dressing, you can whisk together good quality extra virgin olive oil, a splash of red wine vinegar or apple cider vinegar, a squeeze of fresh lemon juice, a dollop of Dijon mustard, and a pinch of salt and pepper. Don’t be afraid to customize!
- Selecting Your Beets: When choosing beets, look for firm, smooth roots with a deep, vibrant color. If the greens are still attached, they should be fresh and crisp, not wilted. Smaller beets tend to be more tender and sweeter. For aesthetic appeal, especially when entertaining, consider using multi-colored beets – golden, candy cane, and traditional red varieties create a visually stunning presentation. However, rest assured, a salad made with all one color of beets is equally delicious.
- Advance Preparation for Convenience: Most components of this salad can be prepared ahead of time, making it an ideal dish for meal prep or entertaining. Roast the beets a day or two in advance and store them peeled and sliced in an airtight container in the refrigerator. You can also prepare the dressing separately. Assemble the salad just before serving to maintain the freshest textures.
- Creative Add-Ins: To add another layer of flavor and texture, consider incorporating toasted nuts like walnuts or pecans for a crunchy contrast. Fresh herbs such as dill, parsley, or mint can brighten the overall profile. Orange segments or thinly sliced apples can introduce a lovely sweet-tart element that complements the beets beautifully.
How to Roast Beets Perfectly
Roasting is arguably the best way to prepare beets for a salad, as it caramelizes their natural sugars, intensifying their sweetness and softening them to a tender, melt-in-your-mouth consistency. Follow these simple steps for perfectly roasted beets:
- Preheat Your Oven: Begin by preheating your oven to 400°F (200°C). This ensures the oven is at the optimal temperature for even roasting when the beets go in.
- Prepare the Beets: Trim off the leaves and about an inch of the stem from each beet. Don’t discard the beet greens – they are edible and can be sautéed like spinach or chard!
- Wash Thoroughly: Wash the beets well under running water, gently scrubbing them with a vegetable brush if necessary to remove any lingering dirt. This step is crucial to minimize any overly earthy or “dirty” flavor that some people associate with beets.
- Wrap Individually: For best results, wrap each beet individually in aluminum foil. This creates a small steam packet, ensuring the beets cook evenly and become wonderfully tender. For larger beets, you might add a tablespoon of water or a drizzle of olive oil inside the foil packet before sealing.
- Arrange and Roast: Place the foil-wrapped beets on a rimmed baking sheet. Roast them in the preheated oven for approximately an hour. The exact cooking time will vary depending on the size of your beets – smaller beets may be done in 45 minutes, while very large ones could take up to 90 minutes.
- Check for Doneness: To check if they are done, carefully unwrap one beet (be mindful of the steam!) and insert a paring knife or fork into its flesh. It should slide in easily with minimal resistance, indicating the beet is tender throughout.
- Cool and Peel: Once the beets are roasted and cool enough to handle (but still slightly warm), it’s time to peel them. The skins should slip off easily using just your fingers, especially if they were well-roasted. For any stubborn spots, a small paring knife can assist. PRO-Tip: Beet juice can stain your hands and surfaces. If this is a concern, wear kitchen gloves and work over a cutting board that won’t stain easily.
- Slice or Cube: Once peeled, slice, dice, or cube the beets according to your recipe’s needs. For this salad, thin slices or small cubes work beautifully.
Frequently Asked Questions About Beets and This Salad
When are Beets in Season?
While beets are a remarkably versatile root vegetable that can be found in supermarkets throughout the entire year, their peak season is typically from June to October. During these months, you’ll find them at their freshest, sweetest, and most vibrant. For the absolute best quality and flavor, make sure to check out your local farmers’ market during the summer and early fall to get the freshest summer beets with their greens still attached.
What do Beets Taste Like?
Many people’s only experience with beets comes from the pickled variety, where the strong vinegar brine often masks their true, nuanced flavor. It’s sometimes said that beets taste like dirt, but “earthy” is a much more accurate and appealing term. This earthy quality comes from a naturally occurring compound called geosmin, which is also found in mushrooms and spinach, and is famously responsible for the distinct, refreshing smell of soil after it rains! Beyond this earthiness, beets possess a definite, natural sweetness, and some varieties can even offer a subtle, slightly floral undertone. Roasting, in particular, enhances their sweetness, making them incredibly palatable.
How do you Roast Beets?
Roasting is my absolute favorite method for preparing beets, as it truly brings out their best qualities, though they can also be steamed or boiled in well-salted water. To roast beets, first wash them thoroughly to remove any soil. Then, wrap each beet individually in aluminum foil and place them on a baking sheet. Cook them in a 400-degree Fahrenheit (200°C) oven for about an hour, adjusting the time more or less depending on their size. You’ll find more detailed, step-by-step instructions for perfect roasting further up in this article.
What’s a good substitute for blue cheese in this salad?
If blue cheese isn’t your preference, there are several delicious substitutes that will work wonderfully in this salad. Crumbled feta cheese offers a salty tang and a similar crumbly texture. Goat cheese provides a creamy, earthy, and slightly tart alternative that beautifully complements the beets. For a milder, richer option, consider a soft, crumbly Brie. Each of these cheeses will bring a unique character to the salad while maintaining its gourmet feel.
What are hearts of palm?
Hearts of palm are the edible inner core of certain palm trees, primarily the cabbage palm. They are harvested in regions like Florida and Brazil. These ivory-colored spears are known for their firm, yet tender texture and a delicate, subtly sweet flavor profile, often compared to artichoke hearts or even white asparagus. They add a sophisticated and unique element to salads, stir-fries, and appetizers. If this is your first time trying a hearts of palm salad, I sincerely hope it will inspire you to explore more recipes featuring this intriguing vegetable!
Can I make this salad ahead of time?
Absolutely! Most components of this salad can be prepared in advance, making it perfect for entertaining or meal prep. You can roast and slice the beets up to 2-3 days ahead and store them in an airtight container in the refrigerator. The dressing can also be made a few days in advance. Chop the bell pepper and green onions. When you’re ready to serve, simply combine all the ingredients and toss with the dressing for the freshest taste and texture.
How do I prevent beet stains?
Beet juice is notorious for its vibrant, staining power! To minimize staining on your hands, wear kitchen gloves when peeling or handling cooked beets. For your cutting board and countertops, use a dark-colored surface or cover your light-colored cutting board with parchment paper or plastic wrap before slicing the beets. Any accidental splatters on surfaces can usually be cleaned with a baking soda paste or a bleach solution if safe for the surface.
You May Also Like:
- Russian Beet Salad from The View from Great Island
- Macho Salad Recipe
- Roasted Fall Vegetable Salad
- Cherry Orange Salad
- Holiday Lettuce Salad
- More of the Best Salad Recipes
Stay connected with us for more delicious recipes and culinary inspiration! Follow us on Instagram, Facebook, and Pinterest. We love seeing your creations, so don’t forget to tag us when you try one of our recipes! If you adore this beet salad and its delightful flavors, please show your support by giving it a 5-star rating in the recipe card below. Your feedback helps other home cooks discover these wonderful dishes!
Beet, Blue Cheese and Hearts of Palm Salad
10 minutes
10 minutes
4 servings
A vibrant, flavorful salad adapted from Bon Appetit, with a dressing inspired by The Mom 100 Cookbook. Perfect for a fresh side or light meal!
Rating: 5 Stars (16 Reviews)
Ingredients
- 4 cups packed mixed baby greens
- 1 can hearts of palm, drained, and cut into ½-inch slices
- 1 red bell pepper, diced
- 6 small beets, roasted, peeled and sliced (refer to instructions above for roasting)
- 3 ounces (about ¾ cup) crumbled blue cheese (Maytag suggested for best flavor)
- 2 green onions, sliced
- ½ cup favorite vinaigrette* (Balsamic or sherry vinegar based recommended, see dressing recipe below)
For the Dressing:
- ½ cup extra virgin olive oil
- ½ cup aged balsamic or sherry vinegar
- 1 tablespoon minced shallot
- 1 teaspoon Dijon mustard
- ½ teaspoon kosher salt
- Freshly ground black pepper to taste.
Instructions
- Prepare Salad Base: In a large bowl, combine or artfully arrange all salad ingredients (mixed greens, hearts of palm, red bell pepper, roasted beets, crumbled blue cheese, and green onions) except the vinaigrette.
- Make the Dressing: In a liquid measuring cup or a small bowl, add all the dressing ingredients (olive oil, vinegar, shallot, Dijon mustard, kosher salt, and black pepper). Whisk vigorously until all ingredients are thoroughly combined and emulsified.
- Serve: If serving as a composed salad (where ingredients are neatly arranged), drizzle the dressing evenly over the individual portions. If serving as a mixed salad in a bowl, add the dressing to the bowl and gently toss to coat all the ingredients before serving.
Notes
If blue cheese is not to your liking, goat cheese or feta make excellent substitutes, offering a similar tang and creaminess. For a milder flavor, try a soft brie.
Nutrition Information:
Yield: 4 servings
Serving Size: 1
Amount Per Serving (estimated):
Calories: 525
Total Fat: 41g
Saturated Fat: 9g
Trans Fat: 0g
Unsaturated Fat: 30g
Cholesterol: 16mg
Sodium: 965mg
Carbohydrates: 31g
Fiber: 10g
Sugar: 16g
Protein: 12g