Roasted Beet and Blueberry Salad
Enjoy the best of summer produce with this deliciously sweet salad! This recipe makes two main dish salads, or 4-6 side salads.
Serves: 4
  • For the salad:
  • 6 cups of fresh greens
  • 1½ cups roasted beets
  • 1 cup blueberries
  • 4 tablespoons crumbled gorgonzola
  • ½ cup almonds, coarsely chopped
  • For the dressing:
  • ½ cup olive oil
  • ¼ cup balsamic vinegar
  • 1 tablespoon honey
  • Pinch of sea salt
  1. Preheat your oven to 400 degrees. With a sharp vegetable peeler, remove the skin from the beets and chop them into small pieces, about ½ inch in size. Wrap the beet pieces in a piece or parchment paper, followed by a piece of aluminum foil to make a sealed packet. Roast them in their packet for 45-60 minutes, or until soft. Allow the beets to cool.
  2. While the beets are cooling prepare the dressing. In a pint sized mason jar, or other glass container, whisk all the ingredients together. I prefer to use a mason jar with a lid and shake the dressing to incorporate.
  3. Assemble your salad. Divide the greens between two plates. Sprinkle each plate with half the beets, half the blueberries, half the gorgonzola, and top with half the almonds. Drizzle the salad with the dressing.
Recipe by The Nourishing Gourmet at