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Blue dinner plate with beets and blue cheese salad on a dark blue placemat with dressing on the side, a dish of blue cheese crumbles and two small plates with forks on top.

Beets & Blue Cheese Salad

beets, blue cheese, candied pecans

STARS

This colorful salad is full of harmonious flavor. Toss beets with frisée, arugula, endive, quinoa, and charred red onion to bring a touch of sweetness to these bitter greens. A tangy topping of blue cheese harmonizes with a sugary sprinkle of candied pecans, and a red wine vinaigrette to add a bright flavor.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  30 minutes
Ingredients

Red Quinoa 

  • 1 teaspoon extra-virgin olive oil
  • ¾ cup red quinoa
  • 1⅔ cups water
  • ¼ teaspoon salt

Beets

  • ⅓ lb red beets, cubed (2 medium)
  • ½ lb chioggia beets or red beets, cubed (2-3 medium)

Candied Pecans 

  • 1 egg white
  • 3 tablespoons of white sugar
  • ¼ teaspoon salt
  • 1 cup pecan halves

Grilled Red Onions 

  • 1 medium red onion, cut in half
  • 1½ teaspoon canola oil

Oregano Red Wine Vinaigrette 

  • ¼ cup and 3 tablespoons red wine vinegar
  • 1 teaspoon oregano
  • 2 teaspoons Dijon mustard
  • 3 tablespoons sliced shallots
  • ½ cup and 1 tablespoon canola oil
  • 3 tablespoons olive oil
  • ½ teaspoon salt
  • Pinch black pepper

Salad Mix 

  • 7 ounces frisée 
  • 8 ounces yellow endive 
  • 7 ounces baby arugula 

Garnish

  • 1/2 cup crumbled blue cheese
Directions
1
Preheat the oven to 300°F. Grease a baking sheet with cooking spray or line with parchment paper. Fill a saucepan with a metal steamer and 2 inches of water. Bring to a boil.
2
In a separate saucepan, heat the oil and toast the quinoa for about 5 minutes, stirring. Add the water and salt. Bring to a boil, cover, and reduce heat to a simmer. Cook for 20 minutes.
3
Steam the cubed beets in the steamer basket for about 10 minutes, or until fork-tender. You can also boil the beets, submerged in boiling water until fork-tender.
4
Prepare the candied pecans by whisking the egg white until frothy. Slowly add the sugar and salt to the egg whites as you whisk. Coat the pecans with the egg whites. Place on the prepared baking sheet and bake for 5 to 10 minutes, until light brown and crisp. Check every 5 minutes.
5
For the onions, preheat a grill or large skillet over high heat. Rub the onions with canola oil and grill until slightly charred.  Once cooled, slice the grilled onion and set aside. 
6
To make the vinaigrette, combine all of the ingredients except the oil in a blender, food processor, or immersion blender. As the mixture is blending, slowly add the oil to emulsify. Season to taste with salt and pepper.
7
To make the salad, divide the mixed greens between bowls and top with quinoa, beets, and grilled onion. Serve with oregano red wine vinaigrette on the side or toss with vinaigrette to your taste. Garnish with the candied pecans and blue cheese.

Beets & Blue Cheese Salad

beets, blue cheese, candied pecans

STARS

This colorful salad is full of harmonious flavor. Toss beets with frisée, arugula, endive, quinoa, and charred red onion to bring a touch of sweetness to these bitter greens. A tangy topping of blue cheese harmonizes with a sugary sprinkle of candied pecans, and a red wine vinaigrette to add a bright flavor.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  30 minutes
Servings:  4

Ingredients

Red Quinoa 

  • 1 teaspoon extra-virgin olive oil
  • ¾ cup red quinoa
  • 1⅔ cups water
  • ¼ teaspoon salt

Beets

  • ⅓ lb red beets, cubed (2 medium)
  • ½ lb chioggia beets or red beets, cubed (2-3 medium)

Candied Pecans 

  • 1 egg white
  • 3 tablespoons of white sugar
  • ¼ teaspoon salt
  • 1 cup pecan halves

Grilled Red Onions 

  • 1 medium red onion, cut in half
  • 1½ teaspoon canola oil

Oregano Red Wine Vinaigrette 

  • ¼ cup and 3 tablespoons red wine vinegar
  • 1 teaspoon oregano
  • 2 teaspoons Dijon mustard
  • 3 tablespoons sliced shallots
  • ½ cup and 1 tablespoon canola oil
  • 3 tablespoons olive oil
  • ½ teaspoon salt
  • Pinch black pepper

Salad Mix 

  • 7 ounces frisée 
  • 8 ounces yellow endive 
  • 7 ounces baby arugula 

Garnish

  • 1/2 cup crumbled blue cheese

Directions

1
Preheat the oven to 300°F. Grease a baking sheet with cooking spray or line with parchment paper. Fill a saucepan with a metal steamer and 2 inches of water. Bring to a boil.
2
In a separate saucepan, heat the oil and toast the quinoa for about 5 minutes, stirring. Add the water and salt. Bring to a boil, cover, and reduce heat to a simmer. Cook for 20 minutes.
3
Steam the cubed beets in the steamer basket for about 10 minutes, or until fork-tender. You can also boil the beets, submerged in boiling water until fork-tender.
4
Prepare the candied pecans by whisking the egg white until frothy. Slowly add the sugar and salt to the egg whites as you whisk. Coat the pecans with the egg whites. Place on the prepared baking sheet and bake for 5 to 10 minutes, until light brown and crisp. Check every 5 minutes.
5
For the onions, preheat a grill or large skillet over high heat. Rub the onions with canola oil and grill until slightly charred.  Once cooled, slice the grilled onion and set aside. 
6
To make the vinaigrette, combine all of the ingredients except the oil in a blender, food processor, or immersion blender. As the mixture is blending, slowly add the oil to emulsify. Season to taste with salt and pepper.
7
To make the salad, divide the mixed greens between bowls and top with quinoa, beets, and grilled onion. Serve with oregano red wine vinaigrette on the side or toss with vinaigrette to your taste. Garnish with the candied pecans and blue cheese.