I happen to love beets! Most people would shy away from this root vegetable. It does kind of have an earthiness ….ok it can taste like dirt. Earthiness sounds so much better. What beets need are to be roasted and tossed with a delicious vinaigrette.  I like to make a batch and dress them.  They keep in the fridge for  up to a week and then  throw them into salads or eat them on their own.  I have another rainbow beets salad to share so be on the look out for that one as well. Oh, did I mention this is full of antioxidants? Eat away and feel good.

Greens, Beets, & Blueberry Salad

Serves 4

2-3 medium beets roasted & peeled

1/2 cup blueberries

1/4 cup walnuts chopped

4 cups salad greens washed and ready

Vinaigrette for Beets

1/4 cup apple cider vinegar

1/4 tsp dijon mustard

1/4 tsp honey

salt/pepper to taste

1/2 cup neutral oil ( Grapeseed  oil works well here)

Method

Combine all dressing ingredients and set aside.

Method for Beets and Salad Assembly

Preheat oven to 400 degrees Fahrenheit.  Clean beets. Using a fork, prick beets and place in foil.  Wrap and place in oven to roast for 20-25 minutes until tender. Let cool so you can work with them.  Using gloves, peel the skin and cut into bite site pieces. Toss with prepared vinaigrette and store any beets not used for up to a week.

Divide greens among 4 bowls. Toss greens with lemon vinaigrette if you’s like.  The recipe is in the dressing and dressing/ vinaigrette categories.  Place several beets on greens, add blueberries and walnuts. Goat cheese is a great addition to this salad as well.  Sit down with your fellow beets fans and Enjoy!