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Honey Beet Salad

Honey Beet Salad

  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    9 h 15 m
byrnesette

byrnesette

A sweet and savory concoction bound to please!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 223 kcal
  • 11%
  • Fat:
  • 8.5 g
  • 13%
  • Carbs:
  • 32.3g
  • 10%
  • Protein:
  • 7.8 g
  • 16%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 452 mg
  • 18%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Arrange beets in a baking dish and pour in water; cover with aluminum foil.
  3. Bake in the preheated oven until beets are tender, about 1 hour. Allow beets to cool overnight; remove outer skin and chop beets into bite size pieces.
  4. Whisk balsamic vinegar, honey, red wine vinegar, and black pepper together in a bowl. Stir beets, onion, and walnuts into vinegar dressing. Sprinkle with blue cheese, parsley, and salt to serve.
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Reviews

stalcup
6

stalcup

5/21/2012

Delicious salad!

cookie39
3

cookie39

8/21/2013

Great salad recipe as-is! I think the key with the onions is to use sweet onion. I also let them soak in the dressing before adding the rest of the ingredients.

hlrachel
3

hlrachel

8/10/2012

I didn't like beets as a child, but have been challenging myself to retry foods. I LOVED this recipe! Great flavors and textures!

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