Blueberry Beet Salad with Balsamic Vinaigrette

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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.

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Ingredients

Salad:

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

Vinaigrette:

1/4 cup balsamic vinegar

dash extra virgin olive oil

salt and pepper to taste

1 teaspoon honey or maple syrup

 

Instructions

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.

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This entry was posted in Lunch, Recipes, Salad, Vegetarian and tagged , , , . Bookmark the permalink.

4 Responses to Blueberry Beet Salad with Balsamic Vinaigrette

  1. Pingback: Salad a Day | runner's table

  2. I like your salad! I write about salads a lot too ! Come visit and follow
    Cheers,
    LiuLiveEat

    Like

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