Roasted Beet Salad

  • 6-8 small beets
  • blue cheese to taste
  • lots of salad greens
  • 1 small onion, sliced thin
  • olive oil
  • salt and pepper to taste
  • 1/4 cup pecans
  • 1 tablespoon mustard
  • 4 tablespoons peanut oil
  • 1 teaspoon dark sesame oil
  • 1 teaspoon hot chili oil
  • 1-2 tablespoons soy sauce


Heat outdoor or indoor grill. Place beets in heavy foil; drizzle with olive oil and sprinkle with salt and pepper. Wrap tightly; grill until beets can be easily pierced with a fork, about 30 minutes. Meanwhile, toast pecans in a dry pan on the grill, tossing frequently. Finely chop the nuts. When beets are cooled a bit, use a paper towel to remove the peel, stems and tails. 

Cut beets into quarters. Combine mustard and vinegar in a bowl. Whisk olive oil until thickened. Add salt and pepper. Toss salad greens in a bowl with a little dressing. Portion the greens onto 2-4 plates. Top with beets, onions, blue cheese and pecans. Drizzle with as much dressing as you like.