Blue Cheese, Beet, Balsamic Salad

Indulge in the perfect balance of earthy and tangy flavors with this Blue Cheese, Beet, Balsamic Salad. This vibrant dish features chilled, steamed beets, crumbled blue cheese, red onion, and a mix of fresh greens, all drizzled with a rich fig balsamic vinegar. The sweetness of the beets complements the creamy sharpness of the blue cheese, while the balsamic drizzle adds a touch of acidity to tie everything together. Perfect for a refreshing appetizer or a light meal, this salad is a delightful blend of textures and tastes that will leave you craving more.

For an autumn offering, substitute the chilled beets for warm, roasted beets. Roasted sweet potatoes, avocado, and fresh dill make for delicious additions as well.

This salad is so simple. I feel no obligation to quantify the ingredients. Measure each ingredient to your liking.

Ingredients:

Greens of your choice. Kale, romaine, any mixed greens, or combination of these will be suitable.

Thin sliced red onion

Slice beets into 6 or 8 wedges, depending on size

Crumbled blue cheese. You can use pre packaged crumbles, however I strongly recommend buying a fresh wedge any crumbling it yourself. The creaminess of fresh blue cheese crumbles really makes this salad a win!

Pumpernickel crutons. These are a must for me. If pumpernickel isn’t for you, choose something else. Although, I promise it’s perfect here.

Ready for the best part? No prepping a dressing! Once your salad is prepped to your liking, drizzle with a good quantity olive oil and your favorite balsamic (for me, that’s a fig balsamic). Top with salt and pepper. I suggest a pink Himalayan sea salt and ground pepper.

Enjoy! :)