Balsamic Beet & Blueberry Salad
This salad is a fresh, no-fuss salad comes together with just a handful of simple ingredients. Roasted beets, juicy blueberries, and peppery arugula make a vibrant base, while crumbled goat cheese or feta adds a creamy, tangy contrast. A handful of toasted nuts brings just the right amount of crunch and richness. Everything is finished with a quick honey balsamic dressing that pulls it all together. Perfect as a light lunch or a side, and easy to turn into a full meal with grilled chicken, salmon, or your favourite protein.
Equipment
- tinfoil
Ingredients
Salad
- 2 medium roasted beets peeled and sliced or diced
- 2 large handfuls of arugula
- ½ cup fresh blueberries
- ¼ small red onion thinly sliced
- ¼ cup crumbled goat cheese or feta
- ¼ cup toasted walnuts or pecans or pumpkin seeds for nut-free
Dressing
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp honey or maple syrup
- ½ tsp Dijon mustard
- Pinch of salt and black pepper to taste
Instructions
- Roast the beets (if you haven’t already): Wrap whole beets in foil and roast at 400°F (200°C) for 45–60 min until tender. Let cool,
- One the beets have cooled, peel, and cut into small cubes (or slices).
- In a small jar or bowl, whisk together olive oil, balsamic vinegar, honey, Dijon, salt, and pepper until smooth.
- Toss arugula with a little dressing, then layer on beets, blueberries, red onion, cheese, and nuts (if using).
- Drizzle with more dressing just before serving and give it a gentle toss or leave it layered for presentation.
- Enjoy
Notes
- Beets: Use golden beets if you want a brighter, less earthy option.
- Add protein: Grilled chicken, Grilled or Seared Salmon, duck, prosciutto, or lentils turn this into a full meal.
- Make ahead: Keep components separate and dress just before serving to avoid soggy greens.
