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–+ servings
Beet and Blueberry Salad

Fresh Beet and Blueberry Salad with Tangy Vinaigrette Delight

A vibrant Beet and Blueberry Salad that's perfect for summer dining, featuring roasted beets, crunchy turnips, and sweet blueberries.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 193
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 medium Beets Roasted
  • 1 cup Salad Turnips Sliced
  • 1 cup Blueberries Fresh
For the Vinaigrette
  • 3 tablespoons Cider Vinegar Can substitute with white wine vinegar
  • 1 tablespoon Honey Can substitute with agave syrup for vegan
  • 3 tablespoons Olive Oil Can substitute with avocado oil

Equipment

  • Oven
  • Cookie sheet
  • aluminum foil
  • Blender

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C). Wash the beets and wrap each in aluminum foil. Place on a cookie sheet.
  2. Roast the beets for about 45 minutes until tender. Let cool, then peel and slice into 1/4-inch rounds.
  3. Slice the salad turnips into 1/4-inch rounds. Arrange the beets and turnips on a serving platter.
  4. Sprinkle the blueberries over the salad for a colorful presentation.
  5. Blend fresh blueberries, cider vinegar, honey, and olive oil until smooth to make the vinaigrette.
  6. Drizzle the vinaigrette over the salad before serving. Serve immediately at room temperature or chilled.

Nutrition

Serving: 1servingCalories: 193kcalCarbohydrates: 29gProtein: 2gFat: 9gSaturated Fat: 1gMonounsaturated Fat: 6gSodium: 50mgPotassium: 400mgFiber: 4gSugar: 12gVitamin C: 18mgCalcium: 40mgIron: 1mg

Notes

Dress the salad just before serving to maintain the crispness of the turnips.

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