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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


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


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.



  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.