Heavenly Blue Beet Salad

featuring Rogue’s Heavenly Blue Cheese Finishing Salt
or try with Dilly-O Finishing Salt
Salinity™ Salts: Heavenly Blue Beet Salad Recipe

A refreshing blend of cucumber and beet with accents of spice provided by radish and red onion. After gently drizzling our Rogue's Heavenly Blue Cheese Finishing Salt mustard vinaigrette, plus an extra pinch or two (maybe even three) for additional flavor and color, you’ll be a true finishing salt convert. We’re certain of it.  Serves 4.


Beet Salad

  • 6 small to medium golden beets, firm
  • 1 English cucumber, thinly sliced with skin on
  • 3 large radishes, washed and thinly sliced
  • 1/2 cup finely diced red onion
  • Micro greens or pea shoots
  • Fresh herb garnish (optional)
  • Freshly ground pepper, to taste (optional)
  • Salinity™ Salts Rogue's Heavenly Blue Cheese Finishing Salt

Golden Balsamic Vinaigrette

  • 2 tablespoons white balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 6 tablespoons olive oil
  • Salinity™ Salts Rogue's Heavenly Blue Cheese Finishing Salt



    Preheat oven to 375°F. Line a baking sheet with aluminum foil. Scrub beets under running water to remove any excess dirt and place on baking sheet. Drizzle with olive oil and sprinkle with kosher salt. Cover and bake for 45 minutes.


    In a small bowl, whisk together vinegar, mustard, olive oil and 1/2 teaspoon of Rogue's Heavenly Blue Cheese Finishing Salt together until combined.

    Remove the beets from the oven and allow to cool in cold water for 10 minutes. Peel and thinly slice beets, cucumbers, and radishes, arranging on 4 salad plates. Sprinkle with diced onion and micro greens.Add vinaigrette and freshly ground pepper. Sprinkle salads with Rogue's Heavenly Blue Cheese Finishing Salt.


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