Beet, Blue Cheese and Almond Salad

What better time of year to taste fresh beets when they are ready to dig. Beets with blue cheese are might tasty! Try this for your tastebuds.

Beet, Blue Cheese and Almond Salad


7 medium beets, (I use a combination of yellow and red when I can)

1 small clove of garlic


3 tablespoons extra virgin olive oil

3/4 teaspoon ground black pepper

1 tablespoon freshly squeeze lemon juice (or 1/2 lemon)

8 ounces creamy blue cheese

2-4 ounces of toasted almonds sliced or slivers, you choose

1Tablespoon chopped fresh flat leaf parsley or arugula leaves

Trim and peel beets. Cut six beets in bite sized pieces. Place in a steamer rack over  a pot of boiling water. Cover the pot and steam for 20-25 minutes until tender.

Coarsely grate the remaining beet, place in a large bowl. For dressing, mash the garlic with a pinch of salt to a paste, add to grated beet along with the oil, lemon juice, 1 teaspoon salt and the pepper. When the beets are cooked, toss them with the dressing. Cool to room temperature.

Crumble blue cheese over the salad and sprinkle with the toasted almonds.

Makes 6 servings


3 Comments Add yours

  1. Pat Heldmann says:

    How much lemon juice should I use? It’s not listed as an ingredient but it’s listed in the directions.

    1. cjinspirations says:

      Great catch! I updated the recipe, I use 1/2 of a lemon which can be close to 1 TBSP depending on size. If you find it is too tart, add some honey or super fine sugar to make it sweeter, tasting is the key to cooking 🙂

      1. Pat H says:

        Thanks the update!

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