Roasted Beet and Blueberry Salad with Citrus Vinaigrette

Units:
Servings: Prep Time: 20 Cook Time: 10

Ingredients

Directions

  1. Preheat oven to 400°F (200°C).
  2. Toss beets with 2 tablespoons of olive oil, salt, and pepper. Spread them on a baking sheet.
  3. Roast the beets in the oven for 10 minutes or until tender and slightly caramelized.
  4. While beets are roasting, prepare the vinaigrette by whisking together orange juice, lemon juice, honey, Dijon mustard, olive oil, salt, and pepper in a small bowl.
  5. In a large salad bowl, combine mixed greens, roasted beets, blueberries, orange segments, goat cheese, walnuts, and mint.
  6. Drizzle the salad with the prepared citrus vinaigrette and toss gently to combine.
  7. Serve immediately, or chill in the refrigerator for a more refreshing experience.

Dietary Tags

Recipe By:

Chef AI

Roasted Beet and Blueberry Salad with Citrus Vinaigrette

Ingredients

  • 4 medium beets, peeled and cubed
  • 1 cup fresh blueberries
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper to taste
  • 4 cups mixed greens (such as arugula and baby spinach)
  • 1 medium orange, segmented
  • 1/4 cup crumbled goat cheese
  • 1/4 cup chopped roasted walnuts
  • 1 tablespoon fresh mint leaves, chopped
  • For the Citrus Vinaigrette:
  • 1/4 cup freshly squeezed orange juice
  • 2 tablespoons lemon juice
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1/3 cup extra-virgin olive oil
  • Salt and freshly ground black pepper to taste

Directions

  1. Preheat oven to 400°F (200°C).
  2. Toss beets with 2 tablespoons of olive oil, salt, and pepper. Spread them on a baking sheet.
  3. Roast the beets in the oven for 10 minutes or until tender and slightly caramelized.
  4. While beets are roasting, prepare the vinaigrette by whisking together orange juice, lemon juice, honey, Dijon mustard, olive oil, salt, and pepper in a small bowl.
  5. In a large salad bowl, combine mixed greens, roasted beets, blueberries, orange segments, goat cheese, walnuts, and mint.
  6. Drizzle the salad with the prepared citrus vinaigrette and toss gently to combine.
  7. Serve immediately, or chill in the refrigerator for a more refreshing experience.