Honey Beet Salad

Honey Beet Salad

byrnesette

"A sweet and savory concoction bound to please!"
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Ingredients

9 h 15 m servings 223 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 223 kcal
  • 11%
  • Fat:
  • 8.5 g
  • 13%
  • Carbs:
  • 32.3g
  • 10%
  • Protein:
  • 7.8 g
  • 16%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 356 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Arrange beets in a baking dish and pour in water; cover with aluminum foil.
  3. Bake in the preheated oven until beets are tender, about 1 hour. Allow beets to cool overnight; remove outer skin and chop beets into bite size pieces.
  4. Whisk balsamic vinegar, honey, red wine vinegar, and black pepper together in a bowl. Stir beets, onion, and walnuts into vinegar dressing. Sprinkle with blue cheese, parsley, and salt to serve.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 20
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Delicious salad!

This is a great way to use up beets from the garden. It was very tasty even without having the sweet onions and parsley to include. I also used feta, since that's what we had on hand. I always w...

Great salad recipe as-is! I think the key with the onions is to use sweet onion. I also let them soak in the dressing before adding the rest of the ingredients.

I didn't like beets as a child, but have been challenging myself to retry foods. I LOVED this recipe! Great flavors and textures!

I love this salad! I am Casein intolerant, so I just omitted the blue cheese.

I LOVE pickled beets and this tastes just like them! I could have eaten the whole bowl by myself. I didn't even include the walnuts, onion or parsley and they were still that delicious. I use...

Simply a delicious recipe! I may have added just a wee bit more blue cheese than the recipe calls for, because I love blue cheese! I've added it to my recipe box, and will be making more, soon....

Made this for a potluck, so doubled the recipe and it was excellent. I did as another reviewer recommended and reduced the onion to a couple of tbsp rather than 1/4 cup. The combination of fl...

I thought I would eat this entire dish myself! The onion, dare I say it...overpowers the dish a bit, I would scale back to a scant tablespoon, or omit it to really concentrate on the beet/blue ...

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