1. Boil beets in salted water until tender.
2. Meanwhile, prepare the dressing, mixing honey, Dijon mustard, olive oil, and thyme. Season with salt and pepper.
3. Slice pears and radicchios.
4. Arrange deep plates with radicchio, warm beets, blue cheese, pears, raspberries, and roasted hazelnuts. Pour the dressing over the salad or serve it on the side.
This beetroot and blue cheese salad has a lot of fresh ingredients, so it is best enjoyed fresh. However, you can prepare the beetroots beforehand to save some preparation time. Keep them refrigerated until you are ready to assemble the salad. With all the colours and different textures, remember the visual aspect when you arrange the salad. Make a memorable serving by assembling the salad on a big plate, each layer of vegetable on top of the others. The vibrant colours of beets, radicchios, pears, and raspberries, contrasted with the white and blue cheese, will give you a dish as pleasing to the eye as it is to the palate. To fully enjoy the creaminess and flavour of the mild blue cheese, let it sit at room temperature for about 20 minutes before adding it to the salad. This enhances its texture and flavour, making it more enjoyable with the crisp components of the salad.