Cold Beet Salad Recipe (2024)

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posted by Liz Berg

on July 31, 2012 (updated 7/12/23)

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This scrumptious Beet Salad Recipe with Blue Cheese and Hearts of Palm bought back memories of years gone by. I was spoiled by homegrown beets fresh from the loamy Iowa soil in our childhood garden. My mom would work her magic pickling beets every summer.

This Roasted Beet Salad was such a tasty treat! If you love beets, add this recipe to your menu ASAP.

Table of Contents hide

1 Why You Must Make

2 Expert Tips

3 How to Roast Beets

4 Frequently Asked Questions

5 You May Also Like:

Why You Must Make

Anytime you have access to fresh summer beets, it’s the perfect time to try a new recipe. Bumping into a friend with a sackful of fresh beets at the Farmers’ Market, she led me to her favorite vendor. Were beets on my shopping list? Nope. But it doesn’t take much to convince me to add them to my menu.
A beet salad recipe with blue cheese is a delightful combination and worth making a detour to the grocery store.
If you’ve never had hearts of palm, they’re a cool, briny vegetable that is delicious in salads. This is your chance to give them a try. They are found in cans or jars near the artichoke hearts.

Expert Tips

This cold beet salad garnered my attention due to the addition of hearts of palm. Like artichoke hearts, this is another ingredient I love to add to salads. Red bell pepper, green onions, and the requisite blue cheese completed this delectable side.

PRO-Tip: Note that goat cheese also pairs deliciously with beets and can be swapped out for the blue cheese.
I had some leftover balsamic vinaigrette in my fridge, but I also think a sherry vinaigrette would be a splendid beet salad dressing.
PRO-Tip: Choosing multi-colored beets makes for an impressive presentation.

How to Roast Beets

Preheat the oven to 400°.
Trim off the leaves and stem.
Wash the beets well to minimize an overly earthy flavor.
Wrap each beet in aluminum foil and place them on a rimmed baking sheet.
Roast for about an hour, more or less depending on the size of your beets.
When they are done, a knife can be inserted easily into the flesh of the beet.
Once cool enough to handle, use your fingers to peel the skins from the beets. May use a paring knife if needed. Note: beet juice will stain your hands so use gloves if this is a concern.
Slice or cube to use in your favorite beet recipes.

Frequently Asked Questions

When are Beets in Season?

Beets can be found in supermarkets all year long, though they are best from June to October. Check out your farmers’ market to get the freshest summer beets.

What do Beets Taste Like?

Many have only tasted beets when they’re pickled and the vinegar brine obscures the true beet flavor. It’s been said that beets taste like dirt, but “earthy” is a better term. They contain a compound called geosmin that is also in mushrooms, and spinach and also provides a distinct smell after it rains! They have a definite sweetness and some can detect a slightly floral flavor.

How do you Roast Beets?

Roasting is my favorite way to prepare beets, though they can also be steamed or boiled in well-salted water.
To roast beets, first wash well, wrap in foil and cook in a 400-degree oven for about an hour, more or less depending on their size. More details are below.

What’s a good substitute for blue cheese?

In this salad, feel free to use feta or goat cheese if you don’t like blue cheese.

What are hearts of palm?

Hearts of palm are the edible portion of the cabbage palm tree. With a flavor similar to artichokes, these ivory spears are firm in texture and delicate in flavor. They are harvested in Florida and Brazil. If this is your first hearts of palm salad, I hope it won’t be your last!

Beet, Blue Cheese and Hearts of Palm Salad

Prep Time10 minutes

Total Time10 minutes

Yield4 servings

!Salad adapted from Bon Appetit; Salad dressing adapted from the Mom 100 Cookbook

Ingredients

4 cups packed mixed baby greens
One can hearts of palm, drained, and cut into 1/2 inch slices
1 red bell pepper, diced
6 small beets, roasted, peeled and sliced
3 ounces (about 3/4 cup) crumbled blue cheese, I used Maytag
2 green onions, sliced
1/2 cup favorite vinaigrette* (I'd suggest balsamic or sherry vinegar based, see recipe below)

For dressing:

1/2 cup extra virgin olive oil
1/2 cup aged balsamic or sherry vinegar
1 tablespoon minced shallot
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
Freshly ground black pepper to taste.

Instructions

Combine or arrange all ingredients except vinaigrette in a bowl. Toss. Add dressing and toss to coat.
To make dressing, add all ingredients to a liquid measuring cup or bowl. Whisk to combine.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving:Calories: 525Total Fat: 41gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 30gCholesterol: 16mgSodium: 965mgCarbohydrates: 31gFiber: 10gSugar: 16gProtein: 12g

HOW MUCH DID YOU LOVE THIS RECIPE?

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Salads Sides

posted by Liz Berg on July 31, 2012
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4 Comments on “Cold Beet Salad Recipe”

Toni — April 15, 2021 @ 7:45 am Reply

One of my favorite beet recipe! It is so good!
sommer — April 14, 2021 @ 11:38 am Reply

This roasted beet recipe is one of the best, and the ingredients make this something special!
Cecilia — January 12, 2017 @ 11:43 am Reply

What a great recipe! I love every ingredient in it. I have to make that – soon! Thanks!
Blackswan — January 12, 2017 @ 8:18 am Reply

Wonderful salad, Liz! If only I’m living next door……. xoxo