Beet, Blue Cheese and Almond Salad

Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 6
Author Ian Knauer, The Farm


  • 21/2 lbs beets
  • 1 small garlic clove
  • salt
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp lemon juice
  • 3/4 tsp black pepper
  • 8 ounces creamy blue
  • 2 ounces almonds


  1. Trim and peel beets. Cut all but 1/2 lbs of the beets into bite-sized pieces and place them in a steamer rack over a pot of boiling water.
  2. Cover the pot and steam the beets until they are tender, about 25 to 30 minutes.
  3. Coarsely grate the remaining 1/2 lb of beets into a bowl.
  4. Mash the garlic to a paste with a pinch of salt. Add the oil, lemon juice, garlic, 1 teaspoon salt and the pepper to the grated beet.
  5. When the beets are cooked, toss them with the dressing and let them cool to room temperature.
  6. Crumble the cheese over the beet salad and sprinkle with almonds before serving