We loved this salad. The only change I made was to use pecans instead of walnuts. The beets were perfect with the sweet dressing and the pecans and blue cheese (I used buttermilk blue) were a perfect offset. Will definitely make again when I see good beets.
Very easy, and looks beautiful on the plate. I substituted feta and used full-sized beets.
I tried this recipe because I love beets. I was really disappointed. While the beets and toasted walnuts are a wonderful combination, the dressing is over-the-top sweet (and that was after cutting the amount of sugar in half!). I also think that goat cheese might be a better choice than bleu for this recipe.
Elegant and so good! I roasted the beets and peeled them the night before to cut down on same-day prep. I tossed the beets, walnuts, and cheese in the dressing, then mounded that on the salad. Served with the FABULOUS rosemary walnut roasted chicken and baked sweet potatoes for a really special dinner.
A great way to eat beets. I used regular beets and cooked them a little longer. Nice sweet dressing with the other ingredients.
This recipe was easy and tasty. I baked chicken tenderloins at 350 for 40 minutes after marinating in leftover lemon juice from the dressing, olive oil, garlic, salt, pepper, chives, & thyme. The chicken made it a nice filling meal. I also toasted the walnuts by pan frying them in a tablespoon of the dressing. Will make again.
Nice, light salad dressing & very pretty on the plate. Good proportions. Used full-sized beets, baked the morning before. Recommend this.
Delicious flavor combination! I couldn't find fresh baby beets, but it even worked well with canned ones (marinated for about an hour in the dressing). My husband and kids have always said they don't like beets, but all enjoyed this. If your family really isn't into beets, the salad would work well with dried cranberries or pomegranate seeds, as well. Very pretty - we'll probably use it for Thanksgiving.