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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.