Roasted Beet & Blueberry Salad

This salad is as healthy as it is delicious; it’s the perfect side dish for any 4th of July barbecue!

  • Serves: 4-6 servings
  • Prep Time: 10 minutes
  • Cook Time: 1 hour


  • 3-4 medium sized Red Beets
  • 1 c. fresh Blueberries, washed
  • 1 (1lb) package Mixed Spring Greens
  • 1 c. Roasted Almonds
  • 1/2 c. Feta Cheese
  • 1/4 c. Raspberry Vinegar
  • 1/4 c. Orange Juice
  • 1/2 c. Olive Oil
  • 2 tbsp. Dijon Mustard
  • 1 tsp. Fresh Thyme, finely chopped
  • Salt & Black Pepper


  1. Preheat oven to 400 degrees. Scrub beets to remove any dirt and cut off ends, then stab several times all over with a fork. Wrap beets in a sheet of aluminum foil and place on a sheet pan. Roast beets for 45 to 60 minutes, or until beets are fork tender. When beets are finished, remove from oven and allow to sit without removing foil for an additional 10 minutes. Peel beets and cube, then set aside to finish cooling.

  2. To make the dressing, whisk together all dressing ingredients in a small bowl and chill. In a large salad bowl, place half the mixed greens in the bottom of the bowl, then toss in half the blueberries, almonds, and cooled beets. Repeat for a second layer, then pour dressing over the top. Toss salad until evenly dressed and ingredients are evenly distributed, then crumble in chunks of feta. Serve immediately.

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