Beet and Blue Cheese Salad

Beet and Blue Cheese Salad – A Modern Polish Favorite

Beet and Blue Cheese Salad is not a traditional Polish dish – but it’s a great example of how modern Polish cuisine is evolving. Today, Poland is not just about pierogi and bigos. Our kitchens are full of global inspiration. We love to travel, explore, and bring home flavors from all over the world.

Like many countries, we’re blending old and new, local and international. Beetroot has always been loved in Poland – but pairing it with arugula, blue cheese, and nuts? That’s something you’d more likely find in a modern bistro or on a party table. And it works beautifully.

This salad is colorful, full of flavor, and quick to prepare. It’s elegant enough to serve guests, and healthy enough to enjoy on a weekday. It’s one of those dishes that looks fancy – but takes only minutes to assemble once the beets are cooked.

Ingredients:

2–3 medium beets (boiled or roasted)
A handful of fresh arugula (rukola)
50–70 g of blue cheese (gorgonzola, roquefort, or other)
A small handful of walnuts or pecans
Extra virgin olive oil
Balsamic glaze or balsamic vinegar
Salt to taste

Here is a short video on how I make Beet and Blue Cheese Salad

Instructions:

Prepare the beets:
Cook the beets by boiling or roasting them (roasting brings out a deeper flavor). Once cool, peel them and slice thinly – ideally with a mandoline slicer for even, delicate slices.
Toast the nuts:
Toast walnuts or pecans on a dry pan for 2–3 minutes, stirring often. Let cool, then roughly chop or crumble.
Assemble the salad:
Arrange a layer of arugula on a plate or platter. Lay beet slices over the greens, slightly overlapping. Sprinkle lightly with salt.
Add toppings:
Crumble the blue cheese over the beets. Scatter the toasted nuts on top. Add a few more arugula leaves around the edges if you’d like.
Finish with dressing:
Drizzle with good quality olive oil and either a few drops of balsamic vinegar or a swirl of balsamic glaze.

Tips & Notes:

You can boil the beets in advance – they’ll keep in the fridge for 3–4 days.
Roasted beets have more concentrated flavor. Just wrap them in foil and roast at 200°C (400°F) for about 45–60 minutes depending on size.
Use any strong, creamy blue cheese – gorgonzola dolce is a lovely mild option.
For a vegan version, skip the cheese and add avocado or a spoonful of hummus for richness.

Why Beet and Blue Cheese Salad Works:

The sweet earthiness of the beets pairs perfectly with the sharp, salty flavor of blue cheese. Crunchy nuts add texture, and arugula brings a peppery note that ties everything together. It’s a balanced plate – sweet, salty, tangy, creamy, fresh.

It’s not your grandma’s beet salad – but I think she’d approve:)

Let me know if you try this version – or if you have your own favorite beet salad recipe. I’d love to hear how you serve beets in your family!

Smacznego!

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