Golden beets are great because they don't turn everything pink and they are just as delicious. I always want beets with blue cheese, it's so earthy and sweet and savory all together. The recipe says it serves 4, but I ate it all.



Serves 4

  • a large bunch of arugula
  • 6 medium golden beets
  • 1/2 cup walnuts
  • 1/2 cup blue cheese, crumbled
  • 1/2 cup plain Greek yogurt
  • 2 tbs red wine vinegar
  • 1 packet of ranch dressing seasoning
  • 1 tsp olive oil
  • pinch of kosher salt

  1. Trim the beets and put them in a pot of water. Bring to a boil and cook for 20-25 minutes until they are soft all of the way through. Drain and cool.
  2. Wash and dry the arugula.
  3. Toast the walnuts in a 350F oven for 6 minutes.
  4. Make the dressing by stirring together the yogurt, half of the blue cheese, the vinegar, and ranch seasoning. This will make a little more than you need for the salad, you can eat the rest with some veggies, or chicken wings, or on a turkey and bacon sandwich.
  5. Rub the skins off of the beets and dice into small pieces.
  6. Toss the arugula with 2 tbs of the blue cheese ranch dressing.
  7. Toss the beets with the olive oil, walnuts, a pinch of salt, and the remaining blue cheese.
  8. Pile the beets on top of the dressed arugula and serve.


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