Roasted Beet Salad with Blueberries & Mustard Dressing
This colorful roasted beet salad with blueberries and easy homemade Dijon mustard dressing is a delicious appetizer, side dish or light meal.
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 taste wonderful together.
And an easy homemade Dijon mustard dressing perfectly compliments each ingredient.
About the Beets
The beets in this recipe add a light heartiness to the salad.
And they also add such beautiful color to the dish.
It’s so easy to roast them too.
Just add the beets to a foil tent with a little olive oil, salt and pepper and that’s it.
After they cook in the oven and cool, the skin is 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.
The different colored beets are handled and cooked separately and in a particular order so that the color from the red beets doesn’t transfer or bleed onto the gold beets.
Serving
This salad can be served as a light main dish, or a side salad.
The mixed greens, colorful beets, and blueberries make a nice “canvas” to add even more toppings if preferred.
So feel free to top this salad with additional toppings such as goat cheese, feta cheese, or even blue cheese.
The salad just gets prettier with more toppings and colors.
Let’s check out the ingredients.
Roasted Beets – Red and gold beets, olive oil, salt and pepper
Mustard Dressing – Dijon mustard, horseradish mustard, agave nectar (or honey), 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.
Prepare and Roast the Beets
Preheat the oven to 350 degrees F.
Wash the beets and cut off the stems.
The different colors of beets are prepared and roasted separately so that the red beets don’t bleed color onto the gold beets.
For the Gold Beets:
Place the gold beets on a large piece of foil.
Top the beets with drizzles of half the amount of olive oil.
Add salt,
…and pepper to the beets.
Form a Foil Tent – Pull all of the foil edges to the top of the beets to form a “tent”.
Then seal the edges be wrapping them together.
For the Red Beets:
Place the red beets on another large piece of foil.
Top them with…
…drizzles of…
…the remaining olive oil.
Next…
…top the beets with salt and…
…pepper.
Form a Foil Tent – Form a tent over the beets with the foil.
Roast and Cool the Beets:
Set both foil tents on a small cookie sheet or pizza pan and bake in a preheated oven (at 350 degrees F.) 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 the Skin from the Beets
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 from the gold beets, use a fresh paper towel to rub the skin off of the red beets.
Then cut the ends off of the beets and cut each beet into wedges.
Set aside for a moment.
Dijon Mustard Dressing
In a medium size bowl,
…add all of the ingredients; Dijon mustard, horseradish mustard, agave nectar (or honey)…
…olive oil…
…and Worcestershire sauce.
Whisk together…
…until creamy.
Set aside for a moment.
Assemble 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 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.
Add Blueberries and Serve
Top with blueberries, a pinch of salt, fresh ground pepper (to taste), and serve.
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Roasted Beet Salad with Blueberries & Dijon Mustard Dressing
Ingredients
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
Dijon Mustard Dressing:
- 1/2 cup Dijon mustard
- 2 tablespoons horseradish mustard
- 1/2 cup agave nectar (or honey)
- 2 tablespoons Worcestershire sauce
- 2 tablespoons olive oil
For the Salad:
- 3 servings mixed greens
- Roasted beets
- 3/4 cup fresh blueberries
- Dijon mustard dressing
- 3 pinches sea salt
- Fresh ground pepper to taste
Instructions
Prepare and Roast the Beets:
- Preheat the oven to 350 degrees F.
- Wash the beets and cut off the stems.
- For the Gold Beets – Place the gold beets on top of a large piece of foil. Top the them with drizzles of half the amount of olive oil. Add salt and pepper to the beets.
- Pull all of the foil edges to the top of the beets to form a “tent”. Then seal the edges be wrapping them together.
- For the Red Beets – On another large piece of foil, add the red beets and top them with the remaining olive oil, salt and pepper. Form a tent with the foil and seal the edges.
- Roast the Beets – On a small cookie sheet or pizza pan, set both foil tents. Bake in a preheated oven (at 350 degrees F.) until the beets are tender (about 55 minutes; time may vary depending on the size of the beets).
- Cool the Beets – Remove from the oven and let the beets cool.
Remove the Skin from the Beets:
- 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.
Assemble the Salad:
- 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.
- 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.
Add Blueberries and Serve:
- Top the salad with blueberries, a pinch of salt, fresh ground pepper and serve.
Notes
TIPS:
- The different colors of beets are prepared and roasted separately so that the red beets don’t bleed color onto the gold beets.
- The skin on the gold beets is removed first so that color from the red beets doesn’t transfer to the gold beets.
This recipe was originally posted on July 30, 2014.
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1/2 cup agave and 1/2 cup mustard for 2 TB of olive oil? Something isn’t right.
Hi Michael, thank you so much for pointing this out. Update – I actually remade the recipe for the dressing and the amounts are correct. The dressing has a taste similar to a honey Dijon sauce only it has just a little bit if heat to it from the horseradish mustard. Thank you again!