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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.
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.
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.
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!
To top it off I made a simple Blueberry Vinaigrette, which also added a little more color to the 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.
- 1 bunch beets
- 1 bunch salad turnips
- 1 cup blueberries
- 1/2 cup blueberries
- 1/4 cup cider vinegar
- 6 Tablespoon honey
- 4 Tablespoon olive oil
- Heat oven to 400 F.
- 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.
- Let them cool, then peel them by rubbing the skin off.
- Slice the beets into 1/4 inch slices.
- Slice the salad turnips into 1/4 inch slices.
- Arrange the beets and turnips on a plate, and then sprinkle the blueberries over top.
- Top with Blueberry Viniagrette.
- Combine the blueberries, cider vinegar, honey and olive oil in a blender.
- Mix until combined.
- Store in the refrigerator.
Nutrition facts are estimates.
Amount Per Serving: Calories: 181Saturated Fat: 1gSodium: 26mgCarbohydrates: 25gFiber: 1gSugar: 22g
9 thoughts on “Beet and Blueberry Salad”
Wow this sounds amazing and I love the colours. Wonder if I can get those turnips in the UK?
This sounds like the perfect healthy side dish. I need to make it for our next cookout.
This sounds like it would be delicious to try!! its the perfect light salad for the summer time.
I love those amazingly bold colors. what a unique dish. thanks for the share.
This looks like such a unique combination of delicious flavors. Yum! I’ll have to try this soon 🙂
That looks really interesting. And seasonally appropriate. I have been using blueberries a lot lately, I picked up a whole flat last weekend and am looking for more ideas!
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.
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.
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!