Roasted beet & blueberry salad
Discover the delightful combination of roasted beets and juicy blueberries in this vibrant and flavorful salad bursting with unique textures and a perfect balance of sweet and tangy flavors.
Ingredients:
- 910g small-to-medium beets
- ½ cup water
- 1 tablespoon fennel seeds, toasted
- 2 tablespoons rice vinegar
- 1 ½ teaspoons lemon juice
- 1 ½ teaspoons whole-grain mustard
- 1 small clove garlic, minced
- ½ teaspoon honey
- ¼ teaspoon kosher salt
- ¼ teaspoon ground pepper
- ¼ cup canola oil
- 3 tablespoons extra-virgin olive oil
- ½ cup fresh blueberries
- ½ cup baby mozzarella balls
- Thinly sliced radishes & microgreens for garnish
Instructions:
- Heat the oven to 190 °C.
- Place beets in a 9-inch baking dish, pour water and cover tightly with foil. Cook until the beets are tender when pierced with a fork, for about 1 to 1 1/4 hours. Let them cool, uncovered, for around 30 minutes. Remove the skins, then chill in the refrigerator for another 30 minutes.
- Crush fennel seeds using a spice grinder or a mortar and pestle. Transfer to a small food processor, then add vinegar, lemon juice, mustard, garlic, honey, salt, and pepper. Blend until smooth. While the processor is on, slowly pour in canola and olive oils.
- Slice the beets into even pieces by halving the small ones and quartering the large ones; place them in a medium bowl. Pour the vinaigrette over them and mix gently. Add berries and mozzarella; mix well. Serve with a topping of radishes and microgreens, if preferred.
Summary:
- Calories: 1375 kcal
- Fat: 102 g
- Protein: 21 g
- Carbs: 106 g
- Potassium: 3158 mg
- Magnesium: 247 mg