Best Beet And Blueberry Salad Recipes

Beet and Blueberry Salad image

Provided by Bev in NY

Categories < 4 Hours

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 10

3 large beets, roasted and diced
1/3 cup lemon juice
2 tablespoons honey
2 tablespoons olive oil
1 tablespoon fresh ginger, grated
1 teaspoon Dijon mustard
4 cups fresh blueberries
1 cup walnuts, chopped
1/2 cup of fresh mint, chopped
1/4 cup crumbled goat cheese

Steps:

Nutrition Facts : Calories 197.6, Fat 13.3, SaturatedFat 1.4, Sodium 24.8, Carbohydrate 20.3, Fiber 3.6, Sugar 13.8, Protein 3.4

Blueberry, Beet, and Basil Summer Salad Recipe - (4.4/5) image

Provided by GadgetGirl

Number Of Ingredients 12

4 cups halved small yellow beets (about 8)
1 lemon
1 cup fresh blueberries
1 cup arugula
2 cups fresh basil leaves
1 medium fennel bulb, trimmed, cored, and thinly sliced
1 medium red onon, sliced
1 6 ounce carton plain Greek yogurt
1 tablespoon honey
1 tablespoon chopped fresh flat-leaf Italian parsley
1/8 teaspoon crushed red pepper
1 tablespoon olive oil

Steps:

Cook beets in lightly salted boiling water for 15 to 20 minutes or until tender. Drain and cool. Slip skins from beets. Slice or cut into wedges. Finely shred the peel of the lemon. Juice the lemon. Set aside. In a large bowl combine with blueberries, arugula, half of the basil leaves, torn, and the reserved lemon juice. Add fennel, onion, and remaining basil leaves. Toss gently to combine. In a small bowl combine the yogurt, honey, parsley, crushed red pepper, and reserved lemon peel. Whisk in olive oil. Toss dressing with beet mixture. Per serving: 129 kcal cal., 3 g fat (0 g sat. fat, 0 g polyunsaturated fat, 2 g monounsatured fat), 1 mg chol., 104 mg sodium, 23 g carb., 5 g fiber, 14 g sugar, 6 g pro.