Blueberry Beet Salad with Balsamic Vinaigrette


Berries and feta combine in the ultimate summer salad. Fresh blueberries have been crowding the market shelves this month, and I couldn’t resist the opportunity to create something healthy and refreshing. I added beets to make this salad a little heartier. I used raw almonds to save time, but any sort of candied nut would make a delicious substitution. Serve this salad with simple grilled chicken or fish for an easy, filling dinner.

I often dress salads with only balsamic vinegar, but I’ve included a recipe for a slightly more interesting balsamic vinaigrette. This salad would also be delicious with a squeeze of fresh lemon juice.




2 beets, peeled and cubed

1/2 pint fresh blueberries

4 cups baby spinach leaves, sliced

1/2 small red onion, sliced thinly

handful of raw almonds, coursely chopped (or nut of choice)

1/2 cup feta

olive oil

salt and pepper to taste


1/4 cup balsamic vinegar

dash extra virgin olive oil

salt and pepper to taste

1 teaspoon honey or maple syrup



1. Drizzle the beets with olive oil and roast at 400 degrees for about thirty minutes, until tender when pierced with a fork, allow to cool

2. Mix vinaigrette ingredients in a small bowl with a whisk, and season with salt and pepper

3. Add sliced spinach, red onion, beets, blueberries, and feta to a large bowl. Pour the vinaigrette over the top and mix so that ingredients are evenly distributed and coated with vinaigrette.

 Makes two large of four small servings.


4 Comments Add yours

  1. I like your salad! I write about salads a lot too ! Come visit and follow


    1. cal7724 says:

      Thanks! I’ll check out your site.

      Liked by 1 person

    2. cal7724 says:

      I liked your site- if I make it to the Netherlands I’ll check it out for recommendations

      Liked by 1 person

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