Roasted Beet Salad with Blueberries & Dijon Mustard Dressing
Bring a salad to life with roasted beets, blueberries and homemade 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.