Beet and Blueberry Salad
This recipe makes a very large salad. There is one red and one yellow beet in this recipe. You may with to add another beet.
Servings: 2
Ingredients
- 1 Red beet
- 1 Yellow beet
- 2 radishes
- 1 Baby cucumber
- 1 Cup Frisée lettuce
- 1 Cup romaine lettuce
- 10 Mozzarella balls
- 1 Cup Blueberries
- 1/4 Cup pistachios
- 3 Thin slices of red onion
- 3 Tbsp Micro arugula May sub mint of basil
- 3 Tbsp Pomegranate Arils
- 4 Tbsp Rice wine vinegar
Dressing
- 3 Tbsp Rosé wine vinegar
- 1 Tbsp Apple juice
Instructions
- Clean beets, Cut stem from top and trim the bottom of any long root. Just a tip, you might want to bake as many beets as would fit in the pan and use them later.
- Get two separate covered baking pans and place washed beets in them. Keep the red and yellow beets separate to retain the color. Add 1 tablespoon rice wine vinegar plus 1/4 cup of water to each pan.
- Bake beets covered, for 45 minutes at 400°F,
- Wash lettuces and tear them into small bites.
- Slice red onion paper thin and then quarter the slices. Adding them to the lettuces before washing can tone down the onion flavor.
- Slice radishes. Sprinkle with rice wine vinegar. You may play the beet top end on the radishes to allow the red beet color to tint them.
- Arrange lettuces and onion on large salad plate.
- Slice cucumber and arrange on plate.
- After the beets have cooled, peel one of each and cut them into 6 or 8 segments. Arrange on salad plate.
- Add blueberries, Mozzarella balls and radishes on salad plate.
- Sprinkle with crushed pistachios and pomegranate arils.
- Combine dressing ingredients and lightly dress the salad.
- Serve and enjoy.
Notes
This is a Snap Pea Sheep recipe!
There is so much you can do with this salad!
Try Halloumi cheese and slivered almonds instead of mozzarella and pistachios.
Add Strawberrys or figs in place of the berries.
Replace the romaine with radiccio. Use field greens for the lettuces.
Whatever you do, enjoy the versatility and beauty of this salad.