Gwyneth Paltrow’s Roasted Beet and Blue Cheese Salad

Try this sophisticated salad with well balanced flavours of zingy blue cheese and golden beets. The bonus, it can be whipped up in no time!

Makes: 4 servings || Takes: 1 Hour


For the dressing:

2 tablespoons finely diced shallot

3 tablespoons champagne vinegar

2 teaspoons balsamic vinegar

1 tablespoon hazelnut oil

¼ cup olive oil

Salt and freshly ground black pepper

For the salad:

4 ounces crumbled blue cheese, such as Roquefort

8 small golden beets, cooked, peeled and cut into roughly ½ -inch pieces

4 handfuls of thinly sliced radicchio (from about ½ medium head)

2 endives, thinly sliced

2 tablespoons finely diced shallot

Four 9-minute eggs (page 244), peeled and cut into roughly 1/2 –inch pieces.


To make the dressing, whisk together the first 5 dressing ingredients and season to taste with salt and pepper.

To make the salad, combine all the ingredients in a large bowl and toss with half the dressing. Taste for seasoning, transfer to plates or a large platter, and serve with the remaining dressing on the side.

Source: It’s All Easy by Gwyneth Paltrow with Thea Baumann, Grand Central Life & Style, April 12 2016