Blueberry Beet Salad
Ingredients Featured in Our Blueberry Beet Salad
Recipe Overview
The best salads are the ones that come together quickly with ingredients you already have in your fridge and pantry. This Blueberry Beet Salad with roasted beets and mozzarella is one of those recipes. It’s a simple combination of ingredients that tastes surprisingly delicious together, especially when paired with a homemade dressing.
Fresh beets are the key to this recipe. They should be firm but not hard (they should give when pressed) and should smell earthy. If they’re starting to turn pink or purple, discard them as they’ll taste bitter once cooked. Blueberries add a sweet and tangy flavor, while the beets provide an earthy sweetness. The salad is further elevated by savory roasted beets and slightly spicy microgreens. Whole milk mozzarella adds a creamy richness to this light dish, making it extra special.
Did you know? Beets are not only delicious and satisfying but also packed with nutrients like fiber, folate, and potassium.
About Our
Blueberry Beet Salad
The secret to this perfect summer beet salad recipe? The roasted beets. Roasting beets with a little olive oil, salt, and pepper enhances their natural sweetness and unlocks their nutritional benefits. Beets are great for your digestion and heart because they are packed with fiber, folate, and potassium. They’re also loaded with antioxidants that help fight inflammation.
The dressing is a light blend of olive oil, orange juice, a dash of vinegar, Dijon mustard, garlic, and honey, adding a refreshing zest that complements the earthiness of the beets. It’s not just flavorful but also brings its own health perks, like boosting your immune system and supporting heart health.
Adding blueberries to this beet salad recipe introduces a burst of sweetness and a punch of antioxidants, which are good for your brain health. The mozzarella adds a lovely creaminess and provides calcium and protein, important for strong bones and muscles. If you’re vegan or dairy-free, simply eliminate the mozzarella from your salad.
Cycle hacking™ with jihi
This Blueberry Beet Salad is a perfect Cycle Hacking™ match for various phases of the menstrual cycle, particularly the ovulatory phase. During this high-energy time, the body benefits greatly from nutrient-dense foods that support natural detoxification and increased vitality. The fiber-rich beets and antioxidant-packed blueberries are excellent choices for this phase, helping to sustain energy levels and promote overall health.
The beets provide essential nutrients like fiber, folate, and potassium, which support red blood cell production and help maintain energy levels. Blueberries, rich in antioxidants, aid in combating oxidative stress and supporting the body’s natural detox processes. The creamy mozzarella adds protein and calcium, essential for bone health and hormone balance, making this salad not only delicious but also highly supportive of your body’s needs during the ovulatory phase.
Additionally, this beet salad recipe is supportive throughout the menstrual, follicular, and luteal phases. During the menstrual phase, the combination of beets and blueberries provides essential nutrients and antioxidants that help replenish and support the body. In the follicular phase, the body prepares for ovulation, requiring nourishment that supports energy and hormonal balance. The fiber and antioxidants in beets and blueberries help detoxify the body and promote overall vitality. During the luteal phase, the high nutrient content helps manage PMS symptoms and supports optimal health.
Jihi Cycles
exactly when you need THEM MOST.
What You'll Need
BEETS
Rich in fiber, folate, and potassium, beets provide an earthy sweetness and are packed with essential nutrients that support overall health.
BLUEBERRIES
These berries add a sweet and tangy flavor and are rich in antioxidants, vitamins, and minerals, promoting overall health and vitality.
MOZZARELLA
Creamy and rich in protein and calcium, mozzarella adds a delicious texture and helps balance the flavors in the salad.
EXTRA VIRGIN OLIVE OIL
A heart-healthy fat that enhances the flavor of the dressing and helps in the absorption of fat-soluble vitamins.
ORANGE JUICE
Provides a fresh and tangy base for the dressing, adding a burst of vitamin C and natural sweetness.
CHAMPAGNE VINEGAR
A mild vinegar that adds a delicate tang to the dressing without overpowering the other flavors.
DIJON MUSTARD
Adds a subtle heat and depth to the dressing, helping to emulsify the ingredients.
GARLIC
Minced garlic adds a robust flavor and has powerful anti-inflammatory and immune-boosting properties.
HONEY
A natural sweetener that balances the tanginess of the vinegar and adds a hint of sweetness to the dressing.
RADISHES & MICROGREENS
Thinly sliced radishes and microgreens add a refreshing crunch and a peppery note, enhancing the overall texture and flavor of the salad.
How to Make
Blueberry Beet Salad
PREPARE THE BEETS
Preheat the oven to 400˚F. Line a rimmed baking sheet with a silicone mat or aluminum foil. Remove tops and roots of beets, peel them, and cut into quarters. If your beets are large, cut them into 6 to 8 pieces to ensure even cooking. Place on the prepared baking sheet, drizzle with oil, and sprinkle with salt and pepper. Toss to combine. Roast for 35 to 40 minutes, until easily pierced with a fork. Remove from the pan and chill in the refrigerator for 5 to 10 minutes to cool them quickly.
MAKE THE DRESSING
While the beets are chilling, whisk together the salad dressing ingredients (extra virgin olive oil, orange juice, champagne vinegar, dijon mustard, minced garlic, honey) until combined. Season with salt and pepper to taste.
ASSEMBLE THE SALAD
Add the chilled beets to a bowl and toss with half of the vinaigrette. In a separate bowl, add blueberries and mozzarella balls with the remaining vinaigrette and toss to coat. Plate the beets, then top with blueberries and mozzarella balls. Garnish with thinly sliced radishes and microgreens.
FAQs
How do you roast beets for a blueberry beet salad?
This recipe simply roasts the beets with oil, salt, and pepper on a baking sheet. To tell when the beets are done, use a fork to pierce a beet chunk. If it slides in easily, the beets are done cooking.
What dressing goes well with a blueberry beet salad?
We recommend our citrusy and bright vinaigrette as it pairs with the rich earthy notes of the beets and the fresh pop of the sweet blueberries. The dressing is the key to tying all of the elements of the salad together!
Can you make a blueberry beet salad ahead of time?
Yes, you can prepare components of a blueberry beet salad recipe ahead of time. Roast the beets and make the dressing in advance. Store them separately in the refrigerator. Then, assemble the salad just before serving to maintain its freshness and vibrant colors.
What are some variations of a blueberry beet salad?
Variations of a blueberry beet salad include using different types of cheese like goat cheese or feta. You can also incorporate nuts such as walnuts or pecans for added crunch. Finally, try swapping out the blueberries for other berries like strawberries or blackberries.
How do you store leftover blueberry beet salad?
Store leftover blueberry beet salad in an airtight container in the refrigerator. The salad will keep well for 1 to 2 days. Before serving, give it a gentle toss to redistribute the dressing and flavors.
Can you use canned beets for a blueberry beet salad?
While fresh roasted beets are ideal for a blueberry beet salad, you can use canned beets as a convenient alternative. Just be sure to drain and rinse the canned beets before using them in the salad to remove any excess salt or brine.
What are the health benefits of eating a blueberry beet salad?
This recipe is packed with loads of nutrients. Beets are rich in fiber, folate, and antioxidants, while blueberries are loaded with vitamins and antioxidants. Together, they support heart health, improve digestion, and boost immune function.
Can I use different types of beets?
Yes, you can use any combination of red, golden, or even striped beets for this recipe. Each variety has a unique flavor and color that can enhance the presentation and taste of the salad.
What can I use instead of mozzarella?
If you prefer a different cheese, feta or goat cheese can be great alternatives. For a dairy-free option, use avocado or a plant-based cheese substitute.
Still hungry?
Jihi’s Blueberry Beet Salad is a vibrant, nutrient-packed dish that brings together the best of summer produce in a delightful and healthy way. Perfect for any meal, this salad offers a refreshing blend of flavors and textures that support overall well-being.
After enjoying this nutritious salad, elevate your dinner with our delicious Air Fryer Halibut with Lemon Thyme Butter Sauce. This heart-healthy, quick, and easy recipe pairs perfectly with light vegetable sides for a complete meal that’s both satisfying and beneficial for your health.
For dessert, a slice of No Bake Nutella Cake is just the way to get your chocolate fix without any complicated cooking techniques.
Blueberry Beet Salad
Ingredients
Beets
- 2 lbs small-to-medium beets red, gold, or a combination
- 3 Tbsp extra virgin olive oil
- 2 tsp salt
- 1 tsp freshly ground black pepper
Dressing
- 1/4 cup extra virgin olive oil
- 1/4 cup orange juice
- 1 Tbsp champagne vinegar or other mild vinegar like apple cider vinegar or rice vinegar
- 1 tsp dijon mustard
- 1 clove garlic
- 1 tsp honey
- salt and pepper
Salad
- 1/2 cup fresh blueberries
- 1/2 cup baby mozzarella balls or one large mozzarella ball cut into 1-inch chunks
- 1/4 cup radishes
- 1/4 cup microgreens
Instructions
- Preheat the oven to 400°F.
- Remove tops and roots of beets.2 lbs small-to-medium beets
- Wash and peel the beets and cut into quarters. If your beets are large, cut them into 6 to 8 pieces to ensure even cooking.
- Place beets on a large baking sheet and drizzle with oil. Sprinkle with salt and pepper. Toss to combine.3 Tbsp extra virgin olive oil, 2 tsp salt, 1 tsp freshly ground black pepper
- Roast beets for 35 to 40 minutes, until easily pierced with a fork.
- Remove roasted beets from the pan and chill in the refrigerator for 5 to 10 minutes to cool them quickly.
- While the beets are chilling, whisk together the salad dressing ingredients until combined.1/4 cup extra virgin olive oil, 1/4 cup orange juice, 1 Tbsp champagne vinegar, 1 tsp dijon mustard, 1 clove garlic, 1 tsp honey
- Season with salt and pepper to taste.salt and pepper
- Add beets to a bowl and toss with half of the vinaigrette and toss to coat*.
- Plate the beets, then top with berries and mozzarella balls.1/2 cup fresh blueberries, 1/2 cup baby mozzarella balls
- Top with radishes & micro greens.1/4 cup microgreens, 1/4 cup radishes
- Drizzle with additional dressing to taste.