My favorite beet salad from Deep Run Roots: Stories and Recipes from My Corner of the South (page 514) by Vivian Howard

Ingredients

pecans
rosemary
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Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

TrishaCP on March 15, 2025

This is an incredible salad. I don’t really enjoy beets, but I loved them in this dish!
xi.huang on April 16, 2022

Phenomenal! People who didn’t like blue cheese loved it, as did people who don’t like beets. Will definitely repeat. The rosemary and orange zest shouldn’t be left out. We used Cara Cara oranges and it was absolutely delicious with the beets.
hillsboroks on May 26, 2021

This was such a delightful way to serve roasted beets. I was able to simplify my prep a bit by using beets I had roasted earlier and then frozen. The texture suffered a bit but the overall flavor was fantastic! Next time I might add a bit extra blue cheese to amp that flavor up a bit.
Dannausc on October 02, 2017

It was really good, but rather time consuming (roasting beets and pecans, supreming oranges, making blue cheese dressing). However, the flavors, textures, and colors were wonderful. It was well worth the effort. I highly recommend it!
SheilaS on March 09, 2017

This salad is pretty amazing. The marinated beets, orange segments and pecans sit on an airy cloud of blue cheese-buttermilk dressing that's lightened with whipped cream. The texture is so luxurious! It should really be plated individually rather than served on a platter.