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beet, butternut and bleu cheese salad

Grilled Triple B Salad (Beets, Butternut and Bleu Cheese)

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 servings


For the beets

  • 3-4 purple beets peeled and sliced into 1/4" thick slices
  • 1 TBS olive oil

For the butternut squash

  • 1 medium butternut squash peeled and sliced into 1/2" thick slices
  • 2 TBS olive oil
  • 1/4 cup coconut sugar
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 TBS chipotle powder
  • 1 tsp cayenne pepper

To finish the salad

  • 5 sprigs fresh thyme leaves pulled from stems
  • 2 tsp coarse finishing salt
  • 3-4 oz bleu cheese crumbles
  • 2 tbs olive oil


  • For the beets, peel, slice, and coat with olive oil. Place on medium-hot grill for 20 minutes, turning occasionally to keep from burning.
  • For the squash, peel, remove seeds and slice into 1/2" slices. Place in mixing bowl and add olive oil, sugar, salt, black pepper, chipotle, and cayenne pepper. Toss to coat.
  • Grill butternut for 10 minutes, or until tender. Remove beets and butternut from grill and allow to cool. Cut each into smaller pieces, then place in serving bowl. Add thyme and olive oil and toss to distribute. Sprinkle with finishing salt and bleu cheese crumbles and serve.
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