Beet Salad (looks less like guts in real life): With blue cheese, kalamata olives, and white wine vinaigrette.

By Jack Schneider-Gersick ’25



  • 6 medium beets, washed, stems removed, unpeeled
  • 20 unpitted kalamata olives, minced
  • 1 wedge stilton cheese
  • Pine nuts 
  • White wine vinegar
  • EVOO
  • Salt
  • pepper

  1. Put an inch of cold water in a large pot and bring to a boil on high heat. When the water is boiling, float a medium metal bowl in the water and place the beets inside the bowl. Turn the heat down to medium, put the lid on the pot and steam until the beets are soft, about 50 minutes.
  2. Tip: you can check if beets are soft simply by poking them with a fork. If the fork slides through with little effort, they are ready. If it takes a lot of effort to get the fork through, they need more time
  3. Meanwhile, put 2 tablespoons of EVOO and 1 tablespoon of white wine vinegar into a small glass jar. Put on the lid and shake the jar until emulsified. Remove lid and add salt and pepper to taste. Set aside.
  4. Remove the pot from the heat and remove the beets from the pot. Peel the beets and cut them into eighths.


  1. Put the beets in a bowl with the olives
  2. Crumble some of the blue cheese over the beets. I recommend laying the wedge flat, cutting it horizontally and using the smaller half, but you are welcome to use more or less than that depending on your blue cheese tolerance.
  3. Sprinkle on a handful of pine nuts, drizzle on the vinaigrette and toss before serving
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