Roasted Beet Salad with Bleu Cheese and Tarragon


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Preparation Time: 15 minutes
Cooking Time: 35 minutes
Servings: 4
Calories: 197 per serving
Percent from Fat: 35%
Cusine: American
Course: Salad - Side
Diet: Gluten Free, Vegetarian
Food as MedicineSM Ingredient: Beets

Food as MedicineSM Tip

In addition to the cancer-preventive powers of betacyanin, beets are also rich in B vitamin folate which helps prevent birth defects in pregnant women. Beet greens are rich in vitamin K, which helps prevent osteoporosis.

Culinary Taste Tip

Young, early spring beet greens are more tender and sweeter in flavor than spinach, and make an excellent substitute. Beets are best fresh right out of the garden or from the farmer's market. They're easy to grow. Plant in dense rows then thin the greens to give the crimson roots room to grow.

Culinary Technique Tip

Leave about one-half inch of greens on top of the beet root. This will prevent "bleeding" while they are roasting. Same tip applies when boiling beets.


1 bunch small beets with healthy greens attached (about 12 beets)
1 tablespoon plus 1 teaspoon extra virgin olive oil, divided
1 tablespoon sherry vinegar
1 cup chopped red onion
2 tangerines, peeled, separated into sections
2 tablespoons chopped fresh tarragon, divided
1/3 cup crumbled blue cheese
½ teaspoon salt
Freshly ground black pepper


Heat oven to 400°F. Trim off and reserve beet greens. Scrub beets and wash greens. Cut each beet into 6 thin wedges. Place beets in an 8 or 9-inch square glass baking dish or pan. Toss beets with 1 teaspoon olive oil; spread into a single layer. Bake 30 to 35 minutes or until beets are tender when pierced with a sharp knife. Let stand 10 minutes; drizzle vinegar over warm beets.

While beets are roasting, heat remaining 1 tablespoon oil in a large skillet over medium heat. Add onion; saute 5 minutes or until golden brown. Trim off and discard tough stems from beet greens. Coarsely chop leaves; add to skillet. Saute 3 minutes or until greens are wilted. Remove from heat; stir in 1 tablespoon of the tarragon; transfer to four serving plates. Top with beets; salt, tangerines and cheese. Top with remaining 1 tablespoon tarragon; serve with pepper.

Substitutions: golden beets may replace the regular beets, balsamic vinegar may replace the sherry vinegar and goat cheese or gorgonzola cheese may replace the blue cheese.

Nutritional Analysis

Total fat (g): 8.2. Fat calories (kc): 71.84. Cholesterol (mg): 9.37. Trans fatty acids (g): 0. Saturated fat (g): 2.63. Polyunsaturated fat (g): 0.81. Monounsaturated fat (g): 3.43. Fiber (g): 6.35. Carbohydrates (g): 27.98. Sugars (g): 19.51. Protein (g): 5.92. Sodium (mg): 567.92. Calcium (mg) 119.17.

Comments on Roasted Beet Salad with Bleu Cheese and Tarragon

From: whattoeat

Excellant job and I can't wait to make it.


From: buenacocina

Wow !! what a delicious salad, I liked the combination with cheese, beets and tangerines.

From: esterwiens

es fabuloso!!



From: dkudu

I have made this several times--twice for company and EVERYONE (even those who don't care for beets) loves this recipe. I grew 3 varieties of beets this year red/orange/white with red stripes and I've used that combination. I didn't always have enough beet greens so supplemented with chard and kale. I've used oranges (which I had) instead of tangerines--still tastes great. One time I used a yellow onion and it was good--soon I will have shallots from the garden and will try them next. Prep time for me was more like 1/2 hour, but parts can be done ahead--even a day ahead--so that it can go together quickly.

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