Spicy Sweet Beet and Blue Salad

Roxanne Chan’s Spicy Sweet Beet and Blue Salad entry in the Sue Bee® honey Sweet Eats Recipe Contest!


Honey Glazed Walnuts

  • 1 1/2 Tbsp Sue Bee® Orange Blossom Honey
  • 1/2 Tbsp olive oil
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1 cup chopped walnuts

Chipotle Honey Vinaigrette

  • 1/4 cup olive oil
  • 2 Tbsp Sue Bee Orange Blossom Honey
  • 2 Tbsp lime juice
  • 1 Tbsp chopped chipotle peppers in adobo sauce
  • 2 Tbsp snipped parsley
  • 1/4 tsp garlic salt


  • 6 cups mixed salad greens
  • 2 cups sliced cooked beets
  • 1/4 cup chopped celery
  • 1/4 cup chopped red onion
  • 1/4 cup snipped basil
  • 4 ounces blue cheese, crumbled


For the Honey Glazed Walnuts

  • Combine all ingredients in a medium nonstick skillet.
  • Cook over medium high heat, stirring for 5 minutes to toast the nuts.
  • Spread out onto a lightly oiled foil lined tray; set aside.

For the Chipotle Honey Vinaigrette

  • Process all ingredients till smooth; set aside.
  • Place the greens on a serving platter.
  • Arrange the beets on top.
  • Combine the celery, onion, basil and blue cheese in a small bowl; sprinkle over the salad then drizzle a little vinaigrette over all,passing the rest separately.
  • Top with the nuts.
Aunt Sue's Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.
Aunt Sue's® Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.

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