Beet and Blueberry Salad

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For the 4th of July this year I wanted to make a red, white and blue dish, and I came up with this Beet and Blueberry Salad with Blueberry Vinaigrette.

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I got a huge bunch of beets in my CSA share this week, so I figured it made sense to roast them and combine them with blueberries.  So I had red and blue covered, but wasn’t sure what to use for the white. I also received a bunch of salad turnips, and they turned out to be perfect for the salad, both for adding the white color and for taste.

Beet and blueberry salad on a plate.

Most people don’t think of turnips as a salad vegetable, but salad turnips are perfect for eating raw.  They are also called Hakurei Turnips or Japanese Turnips, and they are tender and juicy. They taste kind of like a radish, only they are not as spicy.

Beet and Blueberry Salad - Beets, blueberries, and salad turnips with blueberry vinaigrette - a 4th of July Salad

So for this salad the roasted beets were soft and slightly sweet, and the turnips are crunchy and slightly tart. The combination tasted great together, even though I initially thought to combine them for color. The blueberries add a little bit of more intense sweetness and the salad was delicious!

Blueberry vinaigrette smoothie with beet.

To top it off I made a simple Blueberry Vinaigrette, which also added a little more color to the salad.

Yield: 6

Beet and Blueberry Salad

Beet and Blueberry Salad

Beets, blueberries, and salad turnips with blueberry vinaigrette make a healthy, patriotic salad. This easy recipe is great for summer barbecues and picnics.

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes



  • 1 bunch beets
  • 1 bunch salad turnips
  • 1 cup blueberries

Blueberry Vinaigrette

  • 1/2 cup blueberries
  • 1/4 cup cider vinegar
  • 6 Tablespoon honey
  • 4 Tablespoon olive oil



  1. Heat oven to 400 F.
  2. Wrap beets in aluminum foil, 2 or 3 per piece of foil, and place on a cookie sheet. Bake for 45 minutes until they are soft.
  3. Let them cool, then peel them by rubbing the skin off.
  4. Slice the beets into 1/4 inch slices.
  5. Slice the salad turnips into 1/4 inch slices.
  6. Arrange the beets and turnips on a plate, and then sprinkle the blueberries over top.
  7. Top with Blueberry Viniagrette.

Blueberry Viniagrette

  1. Combine the blueberries, cider vinegar, honey and olive oil in a blender.
  2. Mix until combined.
  3. Store in the refrigerator.


Nutrition facts are estimates.

Nutrition Information:



Amount Per Serving: Calories: 181Saturated Fat: 1gSodium: 26mgCarbohydrates: 25gFiber: 1gSugar: 22g

Beet and blueberry salad on a plate.

Find more Beet Recipes


Hi, I’m Anne!

I love to cook and I want to share my recipes with you. I believe cooking should be approachable and fun, not a chore. I want to make simple recipes using everyday ingredients that you can make again and again, whether it is for a busy weeknight, a summer cookout or a special dessert. Read more...

9 thoughts on “Beet and Blueberry Salad”

  1. What an interesting and unique idea for a salad. I think I am going to try it!

    Love you site, your suggestions and your pictures. Came over on the Fabulous Friday link up. And, I followed you on Pinterest.

    Hope you have a great weekend.

  2. My attention was caught by the colors, but I’m skeptical about the beets. They are not my fave. But the blueberry viniagrette sounds delish.
    Here from Merry Monday.

  3. What a pretty and yummy looking dish! Thanks for sharing with us at the Merry Monday link party. Hope you’ll join us again next week! Sharing your post on Twitter!


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