• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Nourishing Gourmet

Nourishing. Satisfying. Gourmet.

  • THM Coaching
  • About
    • Privacy
    • Contact
  • Recipes
  • Cookbooks
    • Everyday Nourishing Food
    • Salad Cookbook
    • Soup Cookbook

Roasted Beet and Blueberry Salad

June 17, 2015 by April Swiger 2 Comments

Thanks for stopping by! If you're interested in healthy eating check out my free gifts! and subscribe to get regular email updates. *Some links may be affiliate.*
Thanks for stopping by! If you're interested in healthy eating check out my free gifts! and subscribe to get regular email updates. *Some links may be affiliate.*

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.

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!

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.

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.
3.3.3077

 

 

The following two tabs change content below.
  • Bio
  • Latest Posts
My Facebook profileMy Instagram profileMy Pinterest profile

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.
My Facebook profileMy Instagram profileMy Pinterest profile

Latest posts by April Swiger (see all)

  • Stuffed Butternut Squash with Bacon, Brown Rice, and Mushrooms - September 23, 2015
  • Roasted Beet and Blueberry Salad - June 17, 2015
  • Stress Relieving Lavender Lemon Balm Iced Tea - May 15, 2015

Filed Under: Salads

Previous Post: « Lampone: Authentic Raspberry Sorbet
Next Post: Blackberry Ginger Kombucha Mock-ito »

Reader Interactions

Comments

  1. Christine

    June 19, 2015 at 7:54 am

    This salad sounds delish! I do love beets!

    Quick question: do beets stain a wood cutting board? I know that cutting boards are made of a hardwood with exceedingly small “pores” that should resist staining but, really, it’s *beets*.

    Thanks so much,
    Christine

    Reply
    • KimiHarris

      June 19, 2015 at 11:04 am

      That’s a good question! I’ve always been able to get beet stains out of my wooden cutting boards. This may be a helpful guide. http://food52.com/blog/8090-how-to-care-for-a-wooden-cutting-board

      🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

ConvertKit Form

Get Every Recipe

And the insider's view from our kitchen

Success! Now check your email to confirm your subscription.

There was an error submitting your subscription. Please try again.

We won't send you spam. Unsubscribe at any time. Powered by ConvertKit

Follow Me

  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS

Search

Please Read:

The information you find here at The Nourishing Gourmet is meant to help you become a better cook! This site is primarily for sharing family friendly recipes. It's not meant to give medical advice or to make any health claims on the prevention or curing of diseases.This site is only for informational and educational purposes. Please discuss with your own, qualified health care provider before adding in supplements or making any changes in your diet. Also, any links to sponsors or affiliates (including Amazon) may give me a percentage of the sale or a pay per click. Thank you for supporting this site.

Categories

  • $10 Main (42)
  • $5 Dishes (43)
  • 52 ways to save money on a healthy diet (53)
  • AIP (23)
  • Baked Goods (83)
  • Beverages (72)
  • Breakfast and Brunch (61)
  • Condiments (8)
  • Dairy Free (492)
  • Desserts (184)
  • Dietary Needs (6)
  • Egg Free (11)
  • Egg Free (86)
  • For the Kids (66)
  • For the Love of Food and Books (18)
  • Gluten Free (484)
  • Grain Free (95)
  • Health (75)
  • Kitchen Tools (4)
  • Main Dishes (126)
  • Nourishing Frugal Recipes (167)
  • Nourishing Frugal Tips (70)
  • Nourishing Practices (56)
  • Nutrient Dense Foods (70)
  • Q and A (15)
  • Salads (39)
  • Sides (101)
  • Snacks (124)
  • Soups (50)
  • The Healthy $1 Menu (21)
  • The Low Energy Guide to Healthy Cooking (18)
  • THM (2)
  • Trim Healthy Mama (2)
  • Uncategorized (846)
  • Vegan (241)
  • Vegetarian (361)

Recent Posts

  • 2 Ingredient Peppermint Bark
  • Herbal Hibiscus Lemonade (Keto, THM)
  • Creamy Curry Red Lentil Soup
  • One-Pot Gluten-Free Mac and Cheese
  • Healthy Pumpkin Spice Granola
  • Crispy Pumpkin Spice Granola (oil-free)
  • Why I Use THM Principles Now
  • Vietnamese Beef Noodle Salad
  • Coconut Flour Pancakes
  • Instant Pot Mexican Shredded Chicken

Recent Comments

  • Dorene St G on Cracker Toffee (Easy Peasy Christmas Candy)
  • Nadia Kriston on Finding a Toaster Oven Without Nonstick
  • KimiHarris on How to make heavenly coconut milk whipped cream (with an isi dispenser)
  • KimiHarris on Autumn Beef Stew (Tomato Free)
  • KimiHarris on How to make heavenly coconut milk whipped cream (with an isi dispenser)

Fresh: Nourishing Salads for All Seasons

Get Every Recipe

And the insider's view from our kitchen

Success! Now check your email to confirm your subscription.

There was an error submitting your subscription. Please try again.

We won't send you spam. Unsubscribe at any time. Powered by ConvertKit

Footer

Privacy

Copyright © 2023 · Foodie Pro & The Genesis Framework