Berry beet salad
Berry beet salad with tender spring greens, fresh fruit, sliced beets and a bright orange dressing is a beautiful, delicious salad.
Yield: 4 servings
Ingredients
For the salad:
- 1 (5 or 6 oz.) bag spring mix greens
- 1 cup sliced roasted beets (see notes)
- ½ cup fresh blackberries
- ½ cup fresh strawberries, sliced
Optional toppings:
- Chopped pecans, walnuts or pistachios, crumbled feta cheese or goat cheese
For the citrus dressing:
- 2 tablespoons extra-virgin olive oil
- Zest and juice of ½ orange (about 3 tablespoons juice)
- 1 teaspoon honey or maple syrup
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
Instructions
- To make the salad, arrange the greens in four separate bowls or in one large serving bowl. Add the sliced beets and berries to the top of each bowl. Sprinkle with chopped nuts and/or cheese, if using.
- To make the dressing, combine all of the ingredients in a small jar and shake it up until it’s well mixed. Or whisk it in a bowl if you’d prefer. If making this ahead, you’ll need to re-shake it before using.
- Drizzle the dressing over the salad, using about ⅔rds to start. Add additional dressing, if desired.
- Toss the salad lightly to mix the dressing in and serve immediately.
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Notes
Beets: I love using a package of store-bought beets. They are already cooked and ready to use and just SO easy. (These are the kind in the refrigerated section of the produce aisle; not the canned kind.) You’ll need about half of an 8 oz. package.
Or you can roast your own beets. Grab 2-3 medium sized beets, wash them and trim off the leaves, then coat the beets in a little olive oil and wrap up in an aluminum foil packet. Place on a baking sheet and roast in a pre-heated oven at 375 for 45-60 minutes, until tender. Let cool, remove the outer skins and they are ready to slice and use.
Greens: I used a bag of mixed spring greens, which are really light and tender. You could also use butter lettuce or try this with a spinach and spring greens mix.
Fruit: Strawberries and blackberries are some of our favorite berries to use in this salad, but you could swap these out if you want.
Dressing: The recipe features a really easy homemade citrus vinaigrette, but you could substitute a store-bought citrus dressing if you’d rather do that.
Nutrition
Serving: 1serving | Calories: 145kcal | Carbohydrates: 21g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 189mg | Fiber: 3g | Sugar: 16g
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