Roasted Beet and Blue Cheese Salad with White Balsamic Vinaigrette

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Earthy roasted beets paired with tangy blue cheese and a creamy white balsamic vinaigrette make a beautifully balanced salad. This mediterranean-inspired salads ready in about 60 minutes pairs medium, peeled and quartered red beets, olive oil, salt into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 45 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Toss 4 peeled and quartered medium red beets with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Spread evenly on a baking sheet and roast for 40-45 minutes until tender when pierced with a fork.
  2. Step 2: While beets roast, prepare the vinaigrette by whisking together 3 tbsp white balsamic vinegar, 1 tsp Dijon mustard, 1 tsp honey, 2 tbsp mayonnaise, and 2 tbsp water in a small bowl until smooth and creamy.
  3. Step 3: In a large salad bowl, combine 4 cups mixed salad greens with the warm roasted beets.
  4. Step 4: Drizzle the white balsamic vinaigrette over the salad and toss gently to coat all ingredients.
  5. Step 5: Sprinkle 1/2 cup crumbled blue cheese and 1/4 cup toasted chopped walnuts evenly over the top.
  6. Step 6: Serve immediately to enjoy the vibrant red, white, and blue colors and the balance of earthy, tangy, and creamy flavors.

Frequently asked questions

How long does Roasted Beet and Blue Cheese Salad with White Balsamic Vinaigrette take to make?

Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Roasted Beet and Blue Cheese Salad with White Balsamic Vinaigrette?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Roasted Beet and Blue Cheese Salad with White Balsamic Vinaigrette?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Roasted Beet and Blue Cheese Salad with White Balsamic Vinaigrette for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Roasted Beet and Blue Cheese Salad with White Balsamic Vinaigrette?

Mediterranean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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