Photo: Becky Luigart-Stayner; Styling: Jan Gautro
8 servings (serving size: about 1 1/2 cups)

For an impressive presentation, use a combination of golden and ruby beets.

How to Make It

Step 1

To prepare dressing, combine first 5 ingredients, stirring with a whisk.

Step 2

Preheat oven to 375°.

Step 3

To prepare salad, leave root and 1 inch of stem on beets; scrub with a brush. Place beets in an 11 x 7–inch baking dish; add 1/2 cup water. Cover and bake at 375° for 35 minutes or until tender. Drain and cool. Trim off beet roots; rub off skins. Cut each beet into quarters. Place beets in a small bowl; drizzle with 1 tablespoon dressing.

Step 4

Place salad greens on a large platter; sprinkle evenly with 1/4 teaspoon salt. Drizzle remaining dressing over greens. Top with beets, walnuts, cheese, and chives.

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Ratings & Reviews

ESmith6's Review

March 19, 2013
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.

SingingGourmand's Review

September 30, 2012
Very easy, and looks beautiful on the plate. I substituted feta and used full-sized beets.

CherCooks411's Review

May 24, 2011
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.

EllenDeller's Review

October 04, 2010
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.

Kate09's Review

November 17, 2009
A great way to eat beets. I used regular beets and cooked them a little longer. Nice sweet dressing with the other ingredients.

RitasKitchen's Review

September 10, 2009
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.

carolfitz's Review

January 09, 2009
Nice, light salad dressing & very pretty on the plate. Good proportions. Used full-sized beets, baked the morning before. Recommend this.

LisaEJ's Review

November 06, 2008
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.