Fresh, seasonal and perfect for spring.
Ingredients
- 4 to 6 golden beets
- 4 tablespoons olive oil
- 2 teaspoons salt
- ½ cup walnuts
- Cracked black pepper
- 5 ounces Spring Mix lettuces
- 2 cups fresh blueberries
- 1 cup goat cheese
- ¾ cup Savory Berry Vinaigrette (recipe below)
- ½ cup blueberries
- ¼ cup water
- ¼ cup sugar
- ¼ cup rice vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon sweet onion, minced
- 1 teaspoon sea salt
- ½ teaspoon cracked black pepper
- ½ cup olive oil
Preparation
SALAD PREPARATION:
Preheat oven to 350°F. Wash and dry the beets, rub them with 3 tablespoons of the olive oil and season them with 2 teaspoons of salt. Place on parchment-lined baking sheet and bake until tender, about 40 minutes. Allow to beets to cool enough to be handled.
While the beets are cooling, toss the walnuts in remaining olive oil and season with a little black pepper to taste. Place on parchment-lined baking sheet and bake until toasty, about 7 to 10 minutes. Check the walnuts frequently as they can burn suddenly.
Remove the skin from the beets and slice as desired.
To finish the salad, mix all of the ingredients and toss to distribute the vinaigrette evenly. Season to taste with salt and pepper and serve immediately.
VINAIGRETTE DIRECTIONS:
Place blueberries, water and sugar in a small sauce pot. Bring to a simmer and cook until all of the blueberries have popped. Strain the mixture and reserve 6 tablespoons of the strained syrup.
To the syrup add the vinegar, Dijon mustard, sweet onion, salt and pepper. Stir well to combine.
Slowly add the olive oil in a steady stream while whisking to make a smooth vinaigrette. Taste and adjust seasoning accordingly.
Makes ¾ cup
