Blueberry and Beet Summer Salad

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Summer is in full swing and beets are popping up all over your local farmers markets. Right now, you can find them in all the colors of the rainbow: purple, red and yellow. Each color has its own unique flavor profile. Our favorite is yellow because they have a simple sweet element that reminds us of sunshine.

What? Did you just say that you don’t like beets? Wait …. Wait, don’t close out of this post just yet. I know we don’t know each other that well, but I think you might be wrong. Perhaps it’s because your grandparents would try to feed you those classic pickled beets. Trust us, we understand.

Tinsley’s grandfather used to stick cornbread in a glass with sliced pickled beets and onions and top it off with buttermilk. Gross! Forget those memories and trust us when we say that these little root veggies are nothing short of amazing.

Let’s give beets a chance!

Ingredients:Beet and Blueberry Salad

  • 2 cup mixed greens
  • 1/4 cup corn
  • 1 scallion, finely chopped
  • 1 golden beet, roasted, peeled and sliced
  • 1/2 cup blueberries
  • 2 oz crumbled goat cheese
  • 2 slices of cooked crispy bacon, chopped
  • 1 lemon, juiced
  • 1 tbsp honey
  • olive oil
  • salt and pepper


Add greens to a serving bowl and arrange veggies, fruit and cheese on top. In a medium bowl, whisk together the honey and lemon juice. Whisk in the oil in a slow stream, until the dressing becomes thick. Season with salt and pepper and drizzle down over the salad.

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