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Roasted Beets, Blue Cheese Orzo, & Walnut Salad

There is something so incredibly satisfying about a salad that feels like a full meal rather than just a side dish. This Roasted Beet, Blue Cheese, and Orzo salad has quickly become my go-to "I need dinner but it's only Tuesday" recipe. It strikes the perfect balance between earthy sweetness from the beets, creamy tang from the blue cheese, and nutty crunch from toasted walnuts. Plus, using orzo gives you that hearty, pasta-like texture without needing to boil a pot of water separately.
I like to roast the beets with a little olive oil and thyme until they are fork-tender; it concentrates their flavor so much better than boiling them ever could. My biggest tip for you is to wear gloves while cutting the raw beets—they stain!—and make sure your walnuts get a few minutes in the pan to bloom before tossing them in, as that releases their oils and makes them smell incredible.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 380
Ingredients Method Nutrition Notes

Ingredients
  

The Orzo Base:
  • 1 cup uncooked orzo pasta small rice-shaped pasta
  • 2 tablespoons olive oil divided
  • 1 small onion finely diced
  • 2 cloves garlic minced
  • Salt and freshly ground black pepper to taste
The Roasted Beets:
  • 3 large beets about 1 lb, washed and trimmed
  • 2 tablespoons olive oil
  • 1 teaspoon fresh thyme leaves plus more for garnish
The Dressing & Toppings:
  • 3 ounces blue cheese crumbled about 1 cup
  • 0.5 cup walnuts roughly chopped
  • 2 cups mixed greens arugula or spinach work best to pair with the tangy cheese
Dressing:
  • 3 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon Dijon mustard
  • salt and pepper to taste

Method
 

  1. Prep the Beets: Preheat your oven to 400°F (200°C). Scrub the beets well, leaving the skin on to hold them together. Toss them with 2 tablespoons of olive oil and a pinch of salt. Place them directly on a baking sheet (no need to foil) and roast for 35 to 45 minutes. They are done when you can easily pierce the center of a beet with a fork.
  2. Cook the Orzo: While the beets roast, bring a small pot of salted water to a boil. Cook the orzo according to package directions until al dente (usually 8–10 minutes). Drain and immediately toss with a tiny drizzle of olive oil to keep it from sticking. Let it cool slightly.
  3. Sauté Aromatics: In a small skillet over medium heat, warm the remaining 1 tablespoon of olive oil. Add the diced onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant, but before it browns.
  4. Toast the Walnuts: In a separate small dry pan over medium heat, toast your chopped walnuts for 3–4 minutes until they turn a light golden brown and release their nutty aroma. Watch them closely so they don't burn! Transfer to a bowl to cool.
  5. Assemble the Salad: In a large mixing bowl, combine the cooled orzo, the roasted beets (peeled if you prefer no mess, though the skin is edible and tender), the arugula/spinach, the sautéed onion mixture, half of the blue cheese crumble, and the toasted walnuts.
  6. Dress and Serve: Whisk together the red wine vinegar, olive oil, Dijon mustard, salt, and pepper for your dressing. Pour over the salad and toss gently to coat evenly. Top with the remaining blue cheese and a sprinkle of fresh thyme before serving warm or at room temperature.

Nutrition

Calories: 380kcalCarbohydrates: 42gProtein: 9gFat: 24gSaturated Fat: 5gCholesterol: 10mgSodium: 320mgPotassium: 450mgFiber: 4g

Notes

Substitutions & Storage: If you can't find blue cheese, gorgonzola or a creamy goat cheese works beautifully. You can store the orzo and beet components separately in the fridge for up to 3 days; just assemble with fresh greens and dressing when ready to eat to keep the salad crisp.

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