Roasted Beet & Blueberry Salad Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Wash and peel the beets, then cut them into bite-sized cubes.
• STEP 3.Place the beet cubes on a baking sheet and drizzle with olive oil. Season with salt and pepper.
• STEP 4.Roast the beets in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized.
• STEP 5.While the beets are roasting, prepare the vinaigrette by whisking together olive oil, balsamic vinegar, honey, salt, and pepper in a small bowl.
• STEP 6.Once the beets are done, remove them from the oven and let them cool slightly.
• STEP 7.In a large bowl, combine the roasted beets, blueberries, and vinaigrette. Toss gently to coat.
• STEP 8.Serve the salad immediately, or refrigerate for up to 2 hours before serving.
• STEP 9.Garnish with fresh herbs, such as mint or basil, if desired.

Cooking Tips

• To save time, you can roast the beets in advance and store them in the refrigerator until ready to use.
• If you don't have fresh blueberries, you can use thawed frozen blueberries instead.
• For added crunch, you can sprinkle some toasted nuts, such as walnuts or almonds, on top of the salad.

Storage and Serving

• This salad is best served fresh, but you can refrigerate it for up to 2 hours before serving.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Before serving leftovers, give the salad a gentle toss to redistribute the dressing.