I love eating salad….what could be better than a big pile of vegetables in a delicious dressing. A few weeks ago I made a roasted beet salad and it was absolutely divine. The roasted beets are matched up with aspargus and blue cheese and amazing candied walnuts, all tied together in a super citrus-y orange vinaigrette. This is one of the best salads I’ve had in a long time…I definitely went back for seconds! This would be great to make for company, instead of a boring ceasar salad or green salad with the all-too-typical (yet tasty, don’t get me wrong!) balsamic vinaigrette.

Roasted Beet Salad (adapted from KCTS Cooks Salads)

  • 4 medium beets, tops trimmed
  • 1tbsp olive oil
  • salt and pepper
  • 8 cups mixed baby greens (these can be left out in order to just make a side dish with aspargus/beets/walnuts/etc)
  • 1 apple (I used Graventstein from my apple tree)
  • 1/2 cups walnuts
  • 3 tbsp sugar ( I used organic unrefined cane sugar)
  • 6-8 asparagus spears
  • 1/4 cup blue cheese

Preheat oven to 400 degrees. Toss beets with olive oil, salt, pepper. Place in shallow baking dish and bake for 40-60 minutes (until tender). Cool beets slightly and then remove skins and cut into 1/2 inch cubes.

Wash and drain greens and cut apple into small chunks. Place sugar in a frying pan and heat until melted. Add walnuts and stir to coat. Turn nuts onto a lightly oiled dish to cool, then coarsely chop.

Wash and trim asparagus, then cut into pieces and blanch 1-2 minutes and then plunge into cold water. Drain.

Combine all elements together, drizzle with orange vinaigrette and sprinkle with blue cheese.

Orange Vinaigrette

  • 1 tbsp balsamic vinegar
  • 1/4 cup fresh orange juice
  • 1/2 tsp orange zest
  • 1 shallot, peeled and minced
  • salt and pepper, to taste
  • 1/2 cup vegetable oil

Combine all ingredients and whisk in oil.

On another note…I start my full-time cooking school experience on Monday!!!!! (Before I was only taking one class). Now I really get to step into the kitchen and learn and I couldn’t be more excited….and slightly nervous! You may have noticed a new tab at the top of my blog, entitled ‘culinary’. By clicking this tab, you will be located to posts purely about my cooking school experience. I will continue to blog about food + recipes (of course!!!) but I hope you also will enjoy reading about the mayhem I will create for myself in cooking school bahahah. They don’t know what they’ve gotten themselves into!!


Yes…that is me as a young’n with who knows what on my face (let’s just hope it’s face paint). For some reason I always closed one eye in pictures when I was a kid….