Beet Salad with Blue Cheese and Walnuts

Beets can stain hands bright red. Wear rubber gloves while removing the skins.

Serves: 4Hands-on: 20 minutesTotal: 5 hours 20 minutesDifficulty: Medium

Serves: 4


  • 8 medium beets (about 2 bunches), cleaned and trimmed
  • 4 Tbsp. olive oil, divided
  • 1⁄4 cup balsamic vinegar
  • 4 Tbsp. fresh chives, minced
  • 1⁄2 tsp. kosher salt
  • 1⁄4 tsp. coarsely ground black pepper
  • 1⁄2 small red onion, peeled and thinly sliced
  • 1⁄2 cup crumbled blue cheese
  • 1⁄3 cup toasted walnut pieces


  • Place the beets in a 4-quart slow cooker. Toss with 2 tablespoons of the olive oil.
  • Cover and cook on high for 3 to 4 hours or until beets are easily pierced with a fork. Place the hot beets on a chopping board. Let cool for 1 hour, then remove and discard skins. Slice each beet into 8 pieces.
  • In a small bowl, whisk together the remaining olive oil with the balsamic vinegar, chives, salt, and pepper. Toss the dressing with the beets and red onion. Divide the beets between 4 plates. Sprinkle evenly with the crumbled blue cheese and toasted walnuts before serving.