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Beet and Blue Cheese Salad recipe with a homemade Citrus Vinaigrette Dressing. Topped with crunchy toasted pecans, this is a perfect side salad for dinner - for a family weeknight dinner or a dinner party.

Total time

10 minutes




  • 5 oz mixed greens ((baby spinach, baby lettuces, or mesclun mix))
  • 1 pint grape tomatoes (, cut in half)
  • 1 15-oz can sliced beets
  • 1 cup Pecans
  • 5 oz Blue Cheese (, crumbled)
  • ¼ cup orange juice
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • 1 tablespoon lemon juice
  • 1 garlic clove (, minced)
  • 1 teaspoon salt ((or to taste))
  • pepper to taste


  1. Drain the rinse the can of beets. Slice each beet circle in half to make semi-circles. 
  2. Toast the pecans over medium heat until they start to brown and are nice and fragrant. 
  3. If using a block of blue cheese, roughly chop 5 oz to crumble it. 
  4. Toss all the salad ingredients together in a bowl. 
  5. Combine all the dressing ingredients in a small bowl, and mix well. Pour over salad right before serving. 
  6. View the recipe instructions at Babaganosh

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