Roasted Beet Salad with Blueberries and Mustard Dressing

Beet-and-Blueberry-Salad

Sometimes less is more when it comes to making a salad.

Maybe it depends on what kind of mood I’m in, or whether I’m starving hungry or just hungry when I’m adding toppings to a salad.

But this is one of those less-is-more salads with just a few main ingredients that can really hit the spot.

The beets add substance to the salad and taste wonderful with the mustard dressing.

Beets are so colorful and pretty in a salad especially when using both gold and red ones.

It’s so easy to roast them too.  Just add them to a foil tent with a bit of olive oil, salt and pepper and that’s it.  Plus of course putting them in the oven but that’s the easy part.

Once the beets cool it’s easy to remove the skin using a paper towel to rub it off.

When rubbing the skin off the red beets you just have to be careful not to rub your nose or face…especially when going out in public.

And the paper towels with the red all over them look a little scary in the trash can.  But other than that it’s a piece of cake to make roasted beets.  And they last nicely in the fridge too.

When storing them it’s best to separate the gold from the red ones so the gold beets don’t turn get red color on them.  Same goes when handling them too.

Although the quantity for this recipe is more the size of a main dish size, this salad makes beautiful side salads too.

Oh and feel free to add more toppings to the salad like goat cheese, feta cheese, or even blue cheese.

And for some crunch, shelled pepita or sunflower seeds taste great as a topping.

The mixed greens, colored beets, and blueberries make a nice “canvas” to add even more goodies.  The salad just gets prettier with more toppings and colors.

Ok, I’ve reached my time limit on how long I’m allowed to talk about beets.

Let’s check out the ingredients.

Beet-and-blueberry-salad

For the roasted beets:  red and gold beets, olive oil, salt and pepper
For the mustard dressing:  Dijon mustard, horseradish mustard, agave nectar, Worcestershire sauce, and olive oil; For the salad: mixed greens, roasted beets, blueberries, mustard dressing

Here’s how to make it.

For the Roasted Beets:

Preheat the oven to 350 degrees F.

1-wash-beets

Wash the beets and cut off the stems.

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In a large piece of foil, add the red beets….

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….and ½ each of the olive oil….

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…salt,

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and pepper.

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Pull all of the edges of the foil to the top of the beets, form a “tent” with the foil and seal the edges.

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In another large piece of foil, add the gold beets and top with the remaining olive oil,

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salt,

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and pepper.

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Form a tent over the beets with the foil.

Set both foil tents on a small cookie sheet or pizza pan and bake in a preheated oven until the beets are tender (about 55 minutes; time may vary depending on the size of the beets).

Remove from the oven and let the beets cool.

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When the beets are cool, starting with the gold beets, use a paper towel to rub off all of the skin.  When done removing the skin on the gold beets, use a fresh paper towel to rub the skin off the red beets.

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Then cut the ends off of the beets, and cut each beet into wedges.

For the Mustard Dressing:

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In a medium size bowl,

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add all of the ingredients…

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…and…

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…then…

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…whisk together.

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For the Salad:

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In a large bowl, add the greens and about two thirds of the mustard dressing.

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Using tongs, coat the greens with the mustard dressing.

Add the greens to the serving plates.

Add the remaining mustard dressing to a small bowl. Starting with the gold beets, add one wedge at a time to the mustard dressing and coat the beets. Set the beet wedges on the serving plates just to the outside of the mixed greens.

9-Beet-and-Blueberry-Salad

Add the red beet wedges one at a time to the remaining mustard dressing and coat each side.  Set the red beets on the serving plates.

5-Beet-and-Blueberry-Salad

Top with blueberries, a pinch of salt, fresh ground pepper (to taste), and serve.

101-Beet-and-Blueberry-Salad

More beet salad recipes:

Roasted Beet, Pear and Walnut Salad by Love and Lemons
Rustic Roasted Beet and Sweet Potato Salad by Family Fresh Cooking
Orange and Beet Salad by Simply Recipes

Roasted Beet Salad with Blueberries and Mustard Dressing

Yield: Serves 3

Prep Time: 30 minutes

Cook Time: 60 minutes

Total Time: 90 minutes

Ingredients:

For the Roasted Beets:
2 medium size red beets
2 medium size gold beets
4 drizzles olive oil
4 dashes sea salt
4 dashes ground black pepper

For the Mustard Dressing:
1/2 cup Dijon mustard
2 tablespoons horseradish mustard
1/2 cup agave nectar
2 tablespoons Worcestershire sauce
2 tablespoons olive oil

For the Salad:
3 servings of mixed greens
Roasted beets
¾ cup fresh blueberries
Mustard dressing
3 pinches sea salt
Fresh ground pepper to taste

Directions:

For the Roasted Beets:
Preheat the oven to 350 degrees F. Wash the beets and cut off the stems. In a large piece of foil, add the red beets and ½ each of the olive oil, salt and pepper. Pull all of the edges of the foil to the top of the beets, form a “tent” with the foil and seal the edges. In another large piece of foil, add the gold beets and top with the remaining olive oil, salt and pepper. Form a tent with the foil. Set both foil tents on a small cookie sheet or pizza pan and bake in a preheated oven until the beets are tender (about 55 minutes; time may vary depending on the size of the beets). Remove from the oven and let the beets cool. When the beets are cool, starting with the gold beets, use a paper towel to rub the skin off. Use a fresh paper towel to rub the skin off of the red beets. Cut the beets into wedges.

For the Mustard Dressing:
In a medium size bowl, add all of the ingredients and whisk together.

For the Salad:
In a large bowl, add the greens and about two thirds of the mustard dressing. Using tongs, coat the greens with the mustard dressing. Add the greens to the serving plates. Add the remaining mustard dressing to a small bowl. Starting with the gold beets, add one wedge at a time to the mustard dressing and coat the beets. Set the beet wedges on the serving plates just to the outside of the mixed greens. Add the red beet wedges one at a time to the remaining mustard dressing and coat each side. Set the red beets on the serving plates. Top with blueberries, a pinch of salt, fresh ground pepper and serve.

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