Tuesday, November 29, 2016

Beet and blueberry salad

Beets are one of my favorite fall vegetables. When pickled, I can eat jars and jars of them. In this dish they retain their earthy, sweet aroma accented by the fresh blueberries

4 small beets
1 pint blueberries
1 mango
6 oz goat cheese
12 oz spring greens mix

0.5 cup blueberries
0.25 cup maple syrup
0.25 cup red wine vinegar
4 tbsp olive oil
black pepper

Wash and wrap the beets in aluminum foil. Bake in a preheated 400F oven for an hour. Allow to cool and peel. Dice.

Peel and dice mango. Wash and drain blueberries. Blend 0.5 cup blueberries with the maple syrup, vinegar, olive oil, salt, and black pepper to taste.

Chop the greens and toss with half of the vinaigrette. Distribute onto four plates. Top with mango, blueberries, goat cheese chunks, beet cubes, toasted pecans, and a little more of the dressing. Serve.

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