Roasted Beet and Blueberry Salad

By April Swiger, Contributing Writer

Sweet roasted beets coupled with juicy blueberries and savory gorgonzola make a delicious summer salad to be enjoyed over and over again. I was so pleasantly surprised by this salad that I’ve made it numerous times recently! The honey balsamic dressing is the perfect topping for this mixture of fresh summer produce. 

One of my favorite things about summer is the way our eating habits change. During the winter our bellies are filled with nourishing soups, stews, and chilis. They warm us up, fill us up, and comfort us through those long cold months. It has been so refreshing to begin making large salads again for our main meals and experimenting with different flavor combinations.

If you love salads, check out Kimi’s cookbook, Fresh: Nourishing Salads for all Seasons too! It is filled with practical and delicious recipes that the whole family can enjoy.

I love the combination of salty and sweet, and adding fruit to my green salads doesn’t happen as often as I like. Blueberries have been in abundance lately and I knew I had to do something new with them. The sweet balsamic vinaigrette whips up easily and can be used on any green salad. That’s one of the best things about summer salads – you can adapt it to whatever you have on hand!

Eating seasonally is one of my favorite things to do. It saves us money, and makes my meal planning easier when I know what to expect at our local market. Beets have become one of my favorite vegetables in recent years. The color is stunning, and roasting them brings out a natural sweetness that is hard to resist. I love the burst of flavor it adds to this salad!

My family (toddler included!) has enjoyed this salad numerous times recently as our main dish. We also served it for some friends, as a side to our main meal, and it was devoured! Make the most of summer’s delicious produce and give this savory sweet salad a try.

Other salads you may enjoy:

• Healthier Ambrosia Salad
• Sardine Salad with Artichoke Hearts
• Quinoa, Orange, Arugula, and Beet Salad with Balsamic Dressing
• Creamy Balsamic Vinaigrette and 7 other Nourishing Salad Dressings

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.

Ingredients:

Salad

• 6 cups of fresh greens
• 1 1/2 cups roasted beets
• 1 cup blueberries
• 4 tablespoons crumbled gorgonzola
• 1/2 cup almonds, coarsely chopped

For the dressing:

• 1/2 cup olive oil
• 1/4 cup balsamic vinegar
• 1 tablespoon honey
• Pinch of sea salt

Instructions:

1. Roast the beets: Preheat your oven to 400 degrees. With a sharp vegetable peeler, remove the skin from the beets and chop them into small pieces, about 1/2 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.

Roasted Beet and Blueberry Salad

 

Serves: 4

Print

 

Enjoy the best of summer produce with this deliciously sweet salad! This recipe makes two main dish salads, or 4-6 side salads.

Ingredients

• 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

Instructions

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.

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April Swiger

April is a follower of King Jesus, wife, mother, writer, and adoption advocate. She lives in New England where her husband serves as a worship-pastor. Her introverted nature loves to read, sip coffee, and cook nourishing food for those she loves. You can find her writing at April Swiger.

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