They say we eat with our eyes first. There's something about colorful food that just instantly sets a mood. This Roasted Beet and Berry Salad is a feast for all of your sense.
I love serving beautiful salads. I grew up eating a leafy green salad with dinner and it's something I've passed on and made a tradition with my own children. Sometimes all it takes is adding a little unexpected texture and flavor combinations to make your salad the star of the show.
Eat the Rainbow
Who said salads have to be boring? With a few simple ingredients and the right combination of flavors, it doesn't take much to create a show stopping salad. Roasted Beet and Berry Salad is sure to become a new family favorite.
Blueberry season is in full effect here in Florida. As much as I love adding blueberries to sweet treats, I enjoy their sweet, tarte taste just as much in savory dishes. This fresh and vibrant salad combines sweet, tarte, earthy, and tangy flavors.
Creating a gorgeous salad is all about knowing how different ingredients will play off of each other for both flavor and texture. Everything always starts with the lettuce. This is the canvas upon which you will paint your ingredients.
For this recipe I love to use a combination of spring mix and watercress. The spring mix greens are slightly sweet while the watercress adds that peppery bite. Complimenting the sweetness of the blueberries are also seasonal blackberries. Cucumber and red onions offer both irresistible crunch as well as brightness. Tangy blue cheese gives just the right sassy pop of funkiness and creamy texture.
My favorite part of this salad is by far the roasted beets. I love how roasting them intensifies their natural sweetness while giving them a tender bite. I love them so much I always make too many of them, so this salad is the perfect way to utilize those leftovers!
The crowning glory of this salad is the sweet and tangy vinaigrette. Raspberry vinegar is a paired with the slight crunch of poppy seeds and Dijon. Easy, simple, and elegant, it's sure to be the stare of your next Sunday meal.
Composing Your Roasted Beet and Berry Salad
If you're using leftover roasted beets, the best part of this salad, other than its fabulous flavor, is how easy it is to assemble. With just a few tips your friends and family will be going back for second.
- Pick a plate or platter large enough to allow this salad to spread out. You want all of the ingredients to show.
- Always start with your greens. This is the base that will support everything.
- Pick your favorite variety of cucumber. English cucumbers are a great option for this salad because the skin is thin and sweet, no peeling required!
- Make sure your berries are thoroughly dried before adding them to your salad.
- Pick your favorite type of blue cheese. I adore Roquefort.
- Keep it simple with the vinaigrette. Add all of your ingredients to a mason jar and shake. This allows it to easily emulsify with the Dijon.
When you start with the right ingredients, it doesn't have to be complicated to make something a little fancy!
Roasted Beet and Berry Salad
Equipment
- 1 large platter or plate
Ingredients
Roasted Beet and Berry Salad
- 2 cups spring mix greens
- 2 cups water cress
- 1 cup roasted beets
- ½ red onion, sliced
- 1 cup blueberries
- 1 cup blackberries
- 1 cucumber, sliced
- blue cheese, crumbled
Raspberry Poppy Seed Vinaigrette
- 1 tsp Dijon mustard
- 2-3 tbsp olive oil
- 2 tbsp raspberry vinegar
- poppy seeds
Instructions
Roasted Beet and Berry Salad
- Spread both of your greens onto the plate or platter.
- Top with slices of cucumber.
- Sprinkle the berries over the top of the salad.
- Add your roasted beets.
- Crumble your blue cheese over the top.
- Lightly dress the salad with your vinaigrette and serve extra on the side.
- Enjoy!
Raspberry Poppyseed Vinaigrette
- Add all of your ingredients to a jar and shake, or whisk to combine.