My Sister’s Beet Salad

Look at that!  This is a beautiful beet salad that is unbelievably delicious.  This recipe comes from my sister who sometimes spends months trying to recreate dishes that she’s dined on in restaurants, and she got this one right!  Timing was perfect for me, because I still had some farm beets leftover in my veggie drawer and was wondering what to do with them.  I will make this recipe whenever I have beets from now on.  If you still have those end-of-season beets in your fridge, you are in luck.


My Sister’s Beet Salad

  • 4 medium-sized beets, washed but unpeeled
  • 1 tsp prepared mustard
  • 1 Tbsp olive oil
  • a couple shakes of good balsamic vinegar
  • 2 Tbsp bleu cheese

Boil the unpeeled beets until they are tender when tested with a fork.  Allow them to cool on a plate.  Meanwhile, whisk together the mustard, olive oil, and balsamic vinegar into a syrup-consistency dressing.  Take a paper towel and rub off the beet skins; the skins should slip right off.  Cut up the beets into about 1/2-inch cubes.  Arrange the beets on a plate, drizzle the dressing on top, and sprinkle with the bleu cheese.  Makes one large or two small servings.

When I made this yesterday, I had no bleu cheese so I substituted it with feta cheese.  Now, my sister claims that this recipe’s perfection lies in using true bleu cheese, but I thought it was fantastic anyway with the feta.  Someday I’ll try it with the bleu.



2 responses to this post.

  1. The beet salad looks stunning. The recipe sounds really yummy. Thanks for sharing!


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