Warm Roasted Beet Salad With Spinach and Blue Cheese

The first time I had a beet salad like this was at a tiny bistro tucked away on a cobblestone street in Montreal. It was late autumn, the air was crisp, and the earthy sweetness of the beets, the tangy bite of the blue cheese, and the slight wilt of the spinach from the warm dressing was pure comfort in a bowl. The memory of that cozy evening, the laughter shared, and the incredible flavors of that deceptively simple salad have stayed with me, and I’ve been recreating it ever since, always with a slightly different twist depending on what’s fresh and available.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 25-35 minutes
• Total Time: 45-55 minutes
• Servings: 4
• Dietary Type: Gluten-Free

Ingredients

• 2 lbs beets, peeled, trimmed, halved, and cut in 1/2-inch wedges (about 5 or 6)
• 2 shallots, peeled and quartered
• 4 tablespoons extra virgin olive oil (divided)
• 2 teaspoons chopped fresh thyme
• 3⁄4 teaspoon kosher salt, plus more to taste
• 1⁄2 teaspoon fresh ground black pepper, plus more to taste
• 1 1⁄2 tablespoons sherry wine vinegar
• 6 ounces Baby Spinach
• 3 ounces blue cheese

Equipment Needed

• Large bowl
• 11-by-13-inch pan
• Large serving bowl
• Salad plates

Instructions

1. Begin by preheating your oven to 425 degrees Fahrenheit. This high heat will help the beets caramelize beautifully.

2. In a large bowl, combine the prepared beets and shallots.

3. Drizzle 2 tablespoons of the extra virgin olive oil over the beets and shallots. Ensure they are evenly coated.

4. Add the chopped fresh thyme, 3/4 teaspoon of kosher salt, and 1/2 teaspoon of fresh ground black pepper to the bowl.

5. Thoroughly toss all the ingredients together, ensuring that the beets and shallots are well coated with the oil, herbs, and seasonings. This step is crucial for developing deep, rich flavors during roasting.

6. Transfer the mixture to an 11-by-13-inch pan. Spread the beets and shallots in a single layer to ensure even roasting.

7. Place the pan in the preheated oven and cook, tossing the beets twice during the cooking process, until they are tender and browned in places but not burnt. This should take approximately 25 to 35 minutes. The timing will depend on the size of your beet wedges and the accuracy of your oven temperature. Use a fork to test for tenderness – it should easily pierce the beets when they are done.

8. Once the beets are roasted, remove the pan from the oven and let them cool for about 5 minutes. This allows the beets to retain their moisture and prevents them from becoming soggy when tossed with the dressing.

9. Transfer the slightly cooled roasted beets and shallots to a large serving bowl.

10. Add the sherry wine vinegar and the remaining 2 tablespoons of extra virgin olive oil to the bowl.

11. Gently toss the beets with the vinegar and oil, ensuring that they are evenly coated with the dressing. Season with additional salt and pepper to taste.

12. Arrange the Baby Spinach on four salad plates.

13. Spoon the warm roasted beets and shallots over the spinach, distributing them evenly among the plates.

14. Sprinkle the blue cheese over the beets and spinach.

15. Serve immediately. The warmth of the beets will slightly wilt the spinach and soften the blue cheese, creating a delightful combination of textures and flavors.

Expert Tips & Tricks

• Roasting beets: For the best flavor and texture, roast the beets until they are tender but still slightly firm. Overcooked beets can become mushy.
• Shallot substitution: If you don’t have shallots, you can use red onion. The flavor will be a bit stronger, so you may want to use a little less.
• Dressing enhancement: A touch of honey or maple syrup can add a hint of sweetness to balance the acidity of the sherry wine vinegar in the dressing. Start with 1/2 teaspoon and adjust to your preference.
• Blue cheese alternative: If blue cheese isn’t your favorite, crumbled goat cheese or feta cheese are excellent substitutes.
• Herb variations: Experiment with different herbs. Rosemary, sage, or even a pinch of chili flakes can add a unique twist to the flavor profile.

Serving & Storage Suggestions

This Warm Roasted Beet Salad is best served immediately while the beets are still warm and the spinach is slightly wilted. The contrast between the warm beets and the cool spinach is part of its appeal.

If you have leftovers, store them in an airtight container in the refrigerator. The spinach will likely wilt further, but the beets will still be delicious. You can reheat the beets slightly before serving, but avoid overheating the spinach. Leftovers will keep for up to 3 days.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	312.5 kcal	N/A
Calories from Fat	181 g	58%
Total Fat	20.2 g	31%
Saturated Fat	5.9 g	29%
Cholesterol	15.9 mg	5%
Sodium	834 mg	34%
Total Carbohydrate	26.6 g	8%
Dietary Fiber	5.6 g	22%
Sugars	18.4 g	N/A
Protein	9.9 g	19%

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegan option: Omit the blue cheese entirely, or substitute with a vegan blue cheese alternative. You can also add toasted walnuts or pecans for added texture and richness.
• Greens: Arugula or mixed greens can be used in place of spinach.
• Vinegar variations: Balsamic vinegar or red wine vinegar can be used instead of sherry wine vinegar. Each will impart a slightly different flavor.
• Adding grains: Quinoa or farro can be added to the salad for a more substantial meal. Toss cooked grains with the beets before serving.
• Seasonal variations: In the fall, add roasted butternut squash or apples to the salad. In the summer, consider adding grilled peaches or nectarines.

FAQs (Frequently Asked Questions)

Q: Can I roast the beets ahead of time?

A: Yes, you can roast the beets a day or two in advance. Store them in an airtight container in the refrigerator and reheat them slightly before assembling the salad.

Q: What is the best way to peel raw beets?

A: Use a vegetable peeler to remove the skin from the raw beets. Wear gloves to avoid staining your hands.

Q: Can I use canned beets for this recipe?

A: While fresh beets are recommended for the best flavor and texture, you can use canned beets in a pinch. Drain and rinse them well before using. You may want to reduce the amount of salt in the recipe, as canned beets can be salty.

Q: How do I prevent the blue cheese from overpowering the salad?

A: Use a good quality blue cheese and crumble it finely. A little goes a long way. You can also adjust the amount of blue cheese to your preference.

Q: Can I add nuts to this salad?

A: Absolutely! Toasted walnuts, pecans, or pumpkin seeds would be a delicious addition. Add them just before serving to maintain their crunch.

Final Thoughts

This Warm Roasted Beet Salad with Spinach and Blue Cheese is a testament to the beauty of simple, fresh ingredients. The combination of earthy beets, tangy blue cheese, and vibrant spinach creates a symphony of flavors that is both comforting and satisfying. I encourage you to experiment with variations and make it your own. Whether you’re serving it as a light lunch, a side dish, or a starter, this salad is sure to impress. Don’t hesitate to share your creations and feedback – I’d love to hear what you think! Consider pairing it with a grilled chicken breast or a glass of crisp white wine for a complete and delightful meal.