Marinated Beet and Stilton Salad

  • Level: Easy
  • Total: 1 hr 50 min (includes cooling and chilling times)
  • Active: 20 min
  • Yield: 4 servings
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5 to 6 medium beets (about 1 1/2 pounds)

Kosher salt and freshly ground black pepper 

2 teaspoons lemon zest plus 1/4 cup lemon juice 

1/4 cup chopped fresh flat-leaf parsley (about 1/2 bunch)

2 1/2 tablespoons olive oil 

3 sprigs fresh thyme, leaves removed and chopped 

2 green onions, green parts only, sliced 

2 ounces Stilton blue cheese, crumbled 

1 bunch watercress, leaves and thin stems only


Put the beets in a large pot of water, season heavily with salt and bring to a boil over medium-high heat. Reduce the heat to medium and cook until tender, 20 to 25 minutes. Remove the beets from the water, cover with a clean kitchen towel and allow to cool for 5 minutes.

Meanwhile, combine the lemon zest and juice, parsley, olive oil, thyme and green onions in a medium bowl. Season with salt and pepper.

Using the same kitchen towel, remove the skins of the beets. Cut the beets into 1/2-inch-thick half-moon pieces and add to the dressing. Cover with plastic wrap and refrigerate for 1 hour.

When ready to serve, add the marinated beets to each individual plate. Top with some crumbled blue cheese and watercress.

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