Blueberry and Beet Salad with Berry Vinaigrette


4-6 Jersey Fresh golden beets, cleaned
4 TB olive oil, divided
2 tsp salt
1/2 cup walnuts, chopped
Black pepper, to taste
10 oz Jersey Fresh Spring Mix
2 cups Jersey Fresh blueberries
1 cup goat cheese

1/3 cup Jersey Fresh blueberries
1/4 cup water
1/4 cup sugar
1/4 cup rice vinegar (white wine or cider vinegar work as well)
1 tsp dijon
1 Jersey Fresh shallot, minced
1 tsp sea salt
1/2 tsp pepper
1/2 cup olive oil


20m prep time / 65m cook time

1. Preheat the oven to 350 and line a baking sheet with parchment paper
2. Rub the beets with 3 TB oil and season with 2 tsp salt. Place on baking sheet and bake until tender when pierced with a fork, about 40-45 minutes (could take longer for bigger beets). Let cool enough to be safely handled
3. While beets are cooking: in a medium frying pan, heat 1 TB oil. Add walnuts stirring until toasted, about 5-10 minutes. (Be careful they don't burn)
4. Also, while beets are cooking: in a medium sauce pan, add blueberries, water and sugar. Bring to a simmer and cook until the berries all pop. Let cool slightly then strain. You should have about 1/3 cup. Add the vinegar, dijon, shallot, salt and pepper. Whisk to combine
5. Remove the skin from the beets. Slice into half moons
6. Place the spring mix in a large mixing bowl, drizzle dressing to taste over greens and mix well. Place the greens on a large serving platter
7. Top the greens with beets, blueberries, walnuts and goat cheese
8. Drizzle with more dressing on top OR serve with extra dressing on the side. Serve immediately

Jersey Fresh Product(s) Used: Beets Blueberries Greens

Pin It on Pinterest

Share This