Blueberry Beet Salad

The best salads are the ones that you don't have to think about. The ones that come together quickly with ingredients you already have in your fridge and pantry.

This summer salad with blueberries, roasted beets and mozzarella is one of those recipes. It's a simple combination of ingredients that tastes surprisingly delicious together, especially when paired with a simple homemade dressing and topped with fresh, slightly spicy microgreens.

The key to this recipe is using really fresh beets. They should be firm but not hard (they should give when pressed), and should smell like dirt. If they're starting to turn pink or purple, throw them away; they'll taste bitter once cooked.

In addition to the summer produce, it's the unexpected addition of whole milk mozzarella that makes this summer salad extra special. It's soft and creamy with a bite, adding just the right amount of richness to an otherwise light dish.

Did you know? Beets are not only delicious and satisfying, they're packed with nutrients like fiber, folate, and potassium.

Blueberry Beet Salad Recipe

Makes: 4 - 6 servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Ingredients:

Beets

• 2 pounds small-to-medium beets (a combination of red and gold)
• 3 tbsp extra virgin olive oil
• 2 tsp salt
• 1 tsp freshly ground black pepper

Dressing

• ¼ cup extra virgin olive oil
• ¼ cup orange juice
• 1 tbsp champagne vinegar, or other mild vinegar like apple cider vinegar
• 1 tsp dijon mustard
• 1 clove garlic, minced
• 1 tsp honey
• Salt and pepper

Salad

• ½ cup fresh blueberries
• ½ cup baby mozzarella balls (or one large mozzarella ball cut into 1-inch chunks)
• Thinly sliced radishes & microgreens for garnish

Instructions:

1. Preheat the oven to 400^°F
2. Line a rimmed baking sheet with a silicone mat or aluminum foil
3. Remove tops and roots of beets
4. Peel the beets and cut into quarters. If your beets are large, cut them into 6 to 8 pieces to ensure even cooking
5. Place beets on the prepared baking sheet
6. Drizzle with oil and sprinkle with salt and pepper. Toss to combine
7. Roast beets for 35 to 40 minutes, until easily pierced with a fork
8. Remove roasted beets from the pan and chill in the refrigerator for 5 to 10 minutes to cool them quickly
9. While the beets are chilling, whisk together the salad dressing ingredients until combined
10. Season with salt and pepper to taste
11. Add beets to a bowl and toss with half of the vinaigrette and toss to coat.*
12. In a separate bowl, add berries and mozzarella balls with the remaining vinaigrette and toss to coat
13. Plate the beets, then top with berries and mozzarella balls
14. Top with salad with radish slices and microgreens

^* Note: you can toss together the beets, blueberries and mozzarella balls in one bowl, but if you are using red beets the beet juice will stain the cheese. I like to toss them separately for a nicer presentation.

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