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Beet Salad View Larger

Beet Salad

A perfect combination of sweet and savory.


  • 1 1/2 pounds fresh beets
  • 3 Tablespoons Stonewall Kitchen Olive Oil
  • 1 teaspoon salt
  • 1 large red onion, cut into thin rings
  • Stonewall Kitchen Balsamic Fig Salad Dressing
  • 3 ounces stilton cheese, crumbled
  • 1 head Boston Bib Lettuce, washed and dried
  • toasted walnuts, chopped (optional)


  1. Preheat oven to 400 degrees F.
  2. Wash beets thoroughly, then coat in 3 tablespoons olive oil, sprinkle with salt and wrap each in aluminum foil.
  3. Put aluminum wrapped beets on a baking sheet. Roast until they are fork-tender (approximately 45-60 minutes).
  4. Unwrap beets. When cool enough to handle, remove their skin. Cut into quarters.
  5. Place lettuce on serving dishes. Top with roasted beets, crumbled blue cheese, and toasted walnuts. Drizzle Stonewall Kitchen Balsamic Fig Dress over each salad.