This colorful roasted beet salad with blueberries and easy homemade Dijon mustard dressing is a delicious appetizer, side dish or light meal.

Beet and Blueberry Green Salad

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

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

A quick and easy homemade Dijon mustard dressing is also included in this recipe.

About the Roasted Beets

The beets add in this salad add a light heartiness 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.

Roasted Beets and Blueberry Salad on plate

Just add them to a foil tent with a little olive oil, salt and pepper and that’s it. 

After the beets are cooked in the oven, they need to cool so that the skin can be removed by using a paper towel.

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 these roasted beets.

Tips for Storing the Cooked Beets

  • Cooked beets should last nicely in the refrigerator for 3 to 5 days.
  • When storing cooked beets in the refrigerator it’s best to separate the gold from the red ones so the red beets don’t bleed red color on to the gold beets. Same goes when handling them too.

About Serving

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

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

Here are more recipes topped with goat cheese, feta cheese and blue cheese you may like “Grilled Corn with Goat Cheese and Olive Tapenade“, “Bourbon and Maple Brussels Sprouts with Pear and Feta Cheese” and “Tomato and Onion Salad with Blue Cheese“.

The mixed greens, colored beets, and blueberries make a nice “canvas” to add even more toppings to.

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.

Beets and Blueberry Salad ingredients

Roasted Beets – red and gold beets, olive oil, salt and pepper

Mustard Dressing – Dijon mustard, horseradish mustard, agave nectar, Worcestershire sauce, and olive oil

Salad – mixed greens, roasted beets, blueberries, mustard dressing, a pinch of salt and fresh ground pepper

HOW TO MAKE THIS RECIPE

A printable recipe with the measurements and instructions is located at the bottom of this post.

For the Roasted Beets:

Preheat the oven to 350 degrees F.

Red and orange beets on plate

Wash the beets and cut off the stems.

Red beets on foil

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

Add olive oil on red beets

Add olive oil on red beets

Add olive oil on red beets

Add olive oil on red beets

…and ½ of the total amount of olive oil…

Add salt on red beets

…salt,

Add pepper to red beets

and pepper.

Beets inside foil tent

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

Add olive oil to orange beets

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

Add salt to orange beets

salt,

Add pepper to orange beets

and pepper.

Yellow beets inside foil tent

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.

Remove skin from yellow beet

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

When you’re done removing the skin on the gold beets, use a fresh paper towel to rub the skin off the red beets.

Cut cooked beets on plate

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

Set aside for a moment.

For the Mustard Dressing:

Add Dijon mustard to bowl

In a medium size bowl,

Add agave nector to bowl

add all of the ingredients…Dijon mustard, horseradish mustard, agave nectar…

Add olive oil to bowl

…olive oil…

Add Worcestershire sauce to bowl

…and Worcestershire sauce.

Whisk mustard dressing in bowl

Then whisk together…

Mustard dressing in bowl with whisk

…until creamy.

Set aside for a moment.

For the Salad:

Mixed greens with mustard dressing

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

Mix greens with dressing in bowl

Using tongs, coat the greens with the mustard dressing.

Transfer the greens to serving plates.

Dressing and Plating the Beets – Add the remaining mustard dressing to a small bowl.

Starting with the gold beets, dip one wedge at a time to coat the wedges with dressing.

Roasted Beets and Blueberry Salad on plate

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 (to taste), serve and…

Beet and Blueberry Green Salad

…enjoy.

Thank you so much for stopping by CCC!

More Salad Recipes You May Like:

Roasted Beet, Pear and Walnut Salad by Love and Lemons

Orange and Beet Salad by Simply Recipes

Antipasto Salad with Salami by Coupon Clipping Cook

Spicy and Sweet Shrimp Salad by Coupon Clipping Cook

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Roasted Beet and Blueberry Salad

Roasted Beet Salad with Blueberries & Dijon Mustard Dressing

Bring a salad to life with roasted beets, blueberries and homemade mustard dressing.
5 from 1 vote

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 or honey can be used instead if preferred
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons olive oil

For the Salad:

  • 3 servings mixed greens
  • Roasted beets
  • 3/4 cup fresh blueberries
  • Mustard dressing
  • 3 pinches sea salt
  • Fresh ground pepper to taste

Instructions

For the Roasted Beets:

  • Preheat the oven to 350 degrees F. 
  • For the Red Beets - Wash the beets and cut off the stems. On a large piece of foil, add the red beets and 1/2 of the total amount of 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. 
  • For the Gold Beets - 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 and seal the edges.
  • Cooking the Beets - On a small cookie sheet or pizza pan, set both foil tents.  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 and set aside.

For the Mustard Dressing:

  • In a medium size bowl, add all of the ingredients and whisk together.

For the Salad:

  • Dressing and Plating the Greens - In a large bowl, add the greens and about two thirds of the mustard dressing. Using tongs, coat the greens with the mustard dressing.  Transfer the greens to serving plates.
  • Dressing and Plating the Beets - Add the remaining mustard dressing to a small bowl.  Starting with the gold beets, dip one wedge at a time in the mustard dressing to coat the wedges with dressing.
  • 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 the salad with blueberries, a pinch of salt, fresh ground pepper and serve.

Notes

TIPS:

  1. Cooked beets should last nicely in the refrigerator for 3 to 5 days.
  2. When storing cooked beets in the refrigerator it's best to separate the gold from the red ones so the red beets don't bleed red color on to the gold beets.  Same goes when handling them too.

This recipe was originally posted on July 30, 2014