Roasted Beet Salad

Prep: 17 minutes; Cook: 40 minutes

The bold, slightly bitter flavors of lemon rind, olive oil, and Gorgonzola complement the earthy, mildly sweet flavor of the beets.


6 servings (serving size: 1/2 cup)

Recipe from

Oxmoor House

Nutritional Information

Calories 84
Fat 3.8 g
Satfat 0.8 g
Protein 2.9 g
Carbohydrate 10.8 g
Fiber 3.1 g
Cholesterol 2 mg
Iron 1 mg
Sodium 208 mg
Calcium 34 mg


2 pounds fresh beets (about 5 medium)
2 teaspoons olive oil, divided
1/4 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 teaspoons white wine vinegar
2 tablespoons minced shallot (1 large)
1 tablespoon finely chopped fresh sage
1/2 teaspoon grated fresh lemon rind
2 tablespoons chopped walnuts, toasted
2 tablespoons crumbled Gorgonzola cheese


1. Preheat oven to 450°.

2. Trim roots and stems from beets. Peel beets, and cut into 1/2-inch pieces. Combine beets, 1 teaspoon oil, 1/8 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl; toss well. Spread beets in a shallow roasting pan, and bake at 450° for 40 minutes or until tender.

3. Place beets in a medium bowl. Add remaining 1 teaspoon olive oil, remaining 1/8 teaspoon salt, remaining 1/4 teaspoon pepper, vinegar, and next 3 ingredients; toss well. Sprinkle with walnuts and cheese. Serve at room temperature.