Golden Beet and Blueberry Salad with Shallot Vinaigrette

Golden Beet and Blueberry Salad with Shallot Vinaigrette

Name: Golden Beet and Blueberry Salad with Shallot Vinaigrette
Total time: 1 h 30 min
Yield: 4
Ingredients: 50 ml white balsamic vinegar; 10 ml Dijon mustard; 1 small shallot, finely minced; 1 clove garlic, pressed; salt and freshly ground black pepper to taste; 120 ml good-quality olive oil; 4 small golden beets; 200 g mixed salad greens; 100 g blueberries; 50 g pecans; 100 g feta cheese

A delightful salad featuring roasted golden beets, mixed greens, blueberries, pecans, and feta cheese, all tossed in a flavorful shallot vinaigrette.

1 hr 30 min

easy

392kcal

calories

15g

carbohydrates

36g

fat

fiber

protein

299mg

sodium

sugar

Dinner Side Dish Salad American

Ingredients

50 ml white balsamic vinegar

10 ml Dijon mustard

1 small shallot, finely minced

1 clove garlic, pressed

salt and freshly ground black pepper to taste

120 ml good-quality olive oil

4 small golden beets

200 g mixed salad greens

100 g blueberries

50 g pecans

100 g feta cheese

Directions

Step 1

In a small bowl, whisk together white balsamic vinegar, Dijon mustard, minced shallot, pressed garlic, salt, and pepper. Gradually stream in the olive oil, whisking until well blended.

Step 2

Preheat the oven to 200°C (400°F). Individually wrap the golden beets in aluminum foil and place them on a baking sheet. Roast in the preheated oven for about 1 hour or until tender when pierced with a fork or knife.

Step 3

Once the beets are tender, remove them from the foil and allow them to cool for about 15 minutes. Gently rub off the skins using a paper towel or a paring knife. Cut the beets in half lengthwise and then into 1/4 inch slices.

Step 4

In a large bowl, combine the salad greens and blueberries. Toss with enough dressing to coat. Arrange the beet slices, pecans, and feta cheese on top. Drizzle with additional dressing before serving.

Step 5

Serve and enjoy!