Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
4.50
from
2
votes
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
mins
Cook Time
45
minutes
mins
Total Time
55
minutes
mins
Servings:
6
Ingredients
Salad
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
Instructions
Salad
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.
Blueberry Viniagrette
Combine the blueberries, cider vinegar, honey and olive oil in a blender.
Mix until combined.
Store in the refrigerator.
Notes
Nutrition facts are estimates.
Nutrition
Calories:
181
kcal
|
Carbohydrates:
25
g
|
Fat:
9
g
|
Saturated Fat:
1
g
|
Sodium:
26
mg
|
Potassium:
129
mg
|
Fiber:
1
g
|
Sugar:
22
g
|
Vitamin A:
15
IU
|
Vitamin C:
8.5
mg
|
Calcium:
8
mg
|
Iron:
0.4
mg
©2022 UpstateRamblings.com