This vibrant summer salad marries the earthy sweetness of young beets with the bright tang of fresh raspberries and the creamy, pungent notes of blue cheese. It’s a dish that celebrates the season’s best produce, transforming simple ingredients into a sophisticated starter or light lunch. The magic lies in the balance—each bite offers a contrast of textures and flavors, from the tender marinated beets to the crunchy hazelnuts and peppery arugula. Whether you’re seeking an elegant starter for a dinner party or a quick, healthful meal, this recipe delivers with minimal effort and maximum impact.
About This Salad
The combination of beets and blue cheese is a classic pairing that never fails to impress. The natural sweetness of roasted or steamed beets provides a perfect counterpoint to the salty, tangy blue cheese. In this summer version, we use young, tender beets that are especially sweet and require less cooking time. The addition of raspberries adds a pop of acidity and a fresh, fruity note that lifts the entire dish. The dressing, a simple vinaigrette with fresh thyme, ties everything together while allowing each ingredient to shine. This salad is not only delicious but also packed with nutrients—beets are rich in fiber and folate, raspberries offer antioxidants, and blue cheese provides calcium and protein. It’s a meal in itself, yet light enough for warm weather.
Ingredients
- 2 medium young beets (about 400 g total)
- 1 tablespoon water
- ½ teaspoon salt
- For the dressing: 2 tablespoons extra-virgin olive oil, 1 tablespoon balsamic vinegar or red wine vinegar, 1 teaspoon fresh thyme leaves, salt and freshly ground black pepper to taste
- 50 g hazelnuts (about ⅓ cup)
- 100 g fresh arugula (about 4 cups loosely packed)
- 150 g fresh raspberries (about 1 cup)
- 100 g blue cheese (such as Gorgonzola or Roquefort), crumbled
Step-by-Step Instructions
Step 1: Prepare the beets
Peel the young beets. Cut each in half, then place cut-side down and slice each half into 3–4 wedges. You want uniform pieces for even cooking. If you prefer, you can also use a glass food processor to slice them quickly, but hand-cutting works perfectly.
Step 2: Cook the beets in the microwave
Place the beet wedges in a microwave-safe bowl. Add the water and salt. Cover with a lid or a microwave-safe plate. Microwave on high for 20–30 minutes, until the beets are tender when pierced with a sharp knife. Cooking time may vary depending on your microwave’s power; a wall oven microwave combo with air fryer can also be used for even cooking.
Step 3: Make the dressing and marinate the beets
While the beets cook, whisk together the olive oil, vinegar, thyme leaves, salt, and pepper in a medium bowl. Add the warm beets to the dressing and toss gently. Let marinate at room temperature for at least 30 minutes, stirring occasionally. This step allows the beets to absorb the flavors. Using a high-quality oil sprayer can help you control the amount of oil in the dressing.
Step 4: Toast and prepare the hazelnuts
Place the hazelnuts in a dry skillet over medium heat. Toast, shaking the pan often, until fragrant and lightly browned, about 3–5 minutes. Transfer to a clean kitchen towel and rub vigorously to remove the skins. Don’t worry if some skin remains. Coarsely chop the nuts with a knife. For a finer chop, you can use a food processor for nut butter, but be careful not to overprocess.
Step 5: Assemble the salad
In a large bowl, toss the arugula with the remaining dressing from the beets (the same bowl). Arrange the dressed arugula on a serving platter. Top with the marinated beet wedges, fresh raspberries, chopped hazelnuts, and crumbled blue cheese. Serve immediately. The combination is stunning. For an extra touch, you can serve with a crusty bread made using a planetary mixer.
Tips for the Perfect Salad
- Choose young beets: They are sweeter and cook faster. If only large beets are available, slice them thinner and increase cooking time.
- Marinate while warm: Warm beets absorb the dressing more readily, enhancing flavor throughout. Use a microwave pressure cooker to speed up cooking if desired.
- Toast nuts just before serving: Toasted hazelnuts add a crucial crunch. For best results, store them in an airtight container after toasting.
- Balance the cheese: Blue cheese can be strong; crumble it coarsely so each bite gets a bit without overwhelming.
- Dress arugula lightly: Too much dressing will wilt the leaves. Use just enough to coat. A non-toxic immersion blender can emulsify the dressing perfectly.
Variations
This recipe is endlessly adaptable. Swap the arugula for baby spinach or mixed greens. Replace hazelnuts with walnuts or pecans—try toasting them in a non-toxic air fryer for even browning. For a dairy-free version, omit the blue cheese and add avocado slices. You can also substitute raspberries with sliced strawberries or pitted cherries. If you want a more substantial meal, top with grilled chicken or a poached egg. The dressing can be varied by using white balsamic or champagne vinegar. For a truly gourmet touch, drizzle with a store-bought au jus reduction for extra umami.
Frequently Asked Questions
Can I use frozen raspberries?
Fresh raspberries are preferred for their texture, but frozen can work if thawed and drained gently. However, they may release more juice and make the salad watery. For best results, use fresh. If you have a wheatgrass juicer, you can juice leftover raspberries for a vibrant dressing.
How do I store leftovers?
This salad is best eaten immediately. If you have leftovers, store the components separately: keep dressed arugula in an airtight container, beets in their marinade, and nuts and cheese in separate bags. Assemble just before serving. The beets will keep up to 3 days in the fridge. Use a 48-inch built-in refrigerator for optimal storage.
Can I roast the beets instead of microwaving?
Absolutely. Wrap beets in foil and roast at 200°C (400°F) for 45–60 minutes until tender. This deepens their sweetness. For a quicker option, use a commercial countertop convection oven to reduce cooking time.
What type of blue cheese works best?
Gorgonzola dolce is mild and creamy, while Roquefort or Stilton are more pungent. Choose according to your preference. For a vegan alternative, try a cashew-based blue cheese. Pair with a sweet wine with high alcohol content for a delightful contrast.
Can I make this salad ahead of time?
The beets can be cooked and marinated a day in advance. Keep the arugula and nuts separate. Assemble just before serving to maintain crunch and freshness. A undercounter ice maker machine can help keep drinks cold for a summer party.
Conclusion
This Young Beet Salad with Raspberries and Blue Cheese is a celebration of summer’s bounty. Its harmonious blend of sweet, tangy, and savory flavors, along with a satisfying crunch, makes it a standout dish. Whether you prepare it for a quick weeknight dinner or an elegant gathering, it never fails to impress. For more inspiration, explore our best espresso machine under 2000 to brew the perfect after-dinner coffee, or try our Catalan sponge cake recipe for a sweet finish. Enjoy the flavors of the season!
