Beet and Danish Blue Cheese Salad

By Nigella Lawson

Updated April 24, 2020

Beet and Danish Blue Cheese Salad
Andrew Scrivani for The New York Times
Total Time
15 minutes, plus 30 minutes to 4 hours for marinating onion
Rating
4(58)
Comments
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It's hard to imagine an easier salad than one of chopped cooked beets, vinegar-steeped onion and crumbled Danish blue cheese. It must surely become one of your summer stalwarts.

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Ingredients

Yield:4 servings
  • ½red onion, finely sliced into half-moons
  • 3tablespoons red wine vinegar
  • 1pound (4 large or 8 small) beets, cooked and peeled
  • 1cup crumbled Danish blue cheese
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

176 calories; 10 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 13 grams carbohydrates; 3 grams dietary fiber; 8 grams sugars; 9 grams protein; 478 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a small bowl, combine onion and vinegar. Allow to steep 30 minutes or up to 4 hours.

  2. Step 2

    Cut beets into French-fry stick shapes, and arrange on a shallow serving dish. Pour onion-vinegar mixture on top, and mix gently. Dot with crumbled blue cheese, and serve.

Ratings

4 out of 5
58 user ratings
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Comments

Carol C

So much reward for so little effort I used Feta. I dress the salad with some olive oil I have also added on occasions - sliced crunchy picked onions (and raw onion ) - tomatoes - anchovy

Ariane

Ooh, if adding pickled red onions, I’m thinking some sliced, brine preserved matjes herring would be great as well!

Es

The pickled red onions were a bit bitter. Or maybe the beets weren't sweet enough. Will try again using feta cheese.

Ariane

Ooh, if adding pickled red onions, I’m thinking some sliced, brine preserved matjes herring would be great as well!

Susan H

Very good. Made a nice side to Lidey Hueck's sheet pan sausages with caramelized onions and apples (to which I added 1"cubes of Japanese yams and rosemary sprigs). Added the leftover beets to arugula and avocado for salad the next night. Next time will try this salad with preserved lemon bits and feta instead of blue cheese.

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