Sliced Beet Salad with Brazil Nuts & Blue Cheese
Prep time
Cook time
Total time
Buy beets with greens if you see them. When you get home from the market, wash the greens well, dry them, and then store in kitchen towels like this. Grab them anytime you'd ordinarily reach for spinach or kale. Sub in hazelnuts or whole almonds if you don't have Brazil nuts.
Serves: 1
For the beets:
  • 2 bunches beets, greens removed, rinsed
  • Lemon or vinegar
For the salad:
  • about 4 small cooked beets, sliced in ¼-inch slices
  • Salt
  • ½ lemon, juiced
  • 2 tablespoons crumbled blue cheese
  • About 6 Brazil nuts, toasted then chopped
  • Good olive oil
  • Chopped parsley, for garnish
  1. Make the beets. Preheat the oven to 400°F. Place the beets in a baking pan. Pour in water to come up to about 1 inch in the pan. Cover tightly with foil. Roast the beets until a paring knife goes in with barely any resistance, usually around 40 minutes, but possibly longer or shorter depending on the size. If the pan dries out while you're cooking, pour in a little more water. Cool the beets, then using a paring knife to remove and discard the skins. Drizzle with a little bit of lemon juice or vinegar. Store in the fridge, or use immediately.
  2. Arrange the sliced beets on a plate. Drizzle with lemon juice and sprinkle with salt. Top with the blue cheese crumbles and the Brazil nuts. Pour on just a little bit of good olive oil. Taste, adding more lemon, salt, or olive oil as you like. Scatter on the parsley. Serve with a slice of bread.
Recipe by Big Girls Small Kitchen at