Vibrant Summer Harvest Beet and Blueberry Salad Delight

This Summer Harvest Beet and Blueberry Salad combines roasted beets and fresh blueberries for a refreshing, nutrient-packed dish.

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Course: Salads

Cuisine: American

Keyword: beet salad, blueberry salad, healthy, Quick Recipes, summer salad, Vegetarian

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings: servings

Calories: 180kcal

Equipment

large bowl
small bowl
Whisk

Ingredients

For the Salad

2 medium beets roasted or boiled
1 pint fresh blueberries
4 cups mixed salad greens
¼ cup feta cheese optional
¼ cup walnuts or pecans optional

For the Dressing

3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard or honey optional
salt and pepper to taste

Instructions

Step-by-Step Instructions

Cook the medium beets until tender, about 30–40 minutes. Cool, peel, slice, and set aside.
In a large bowl, add mixed salad greens and gently toss them to fluff.
Add the sliced beets and fresh blueberries over the salad greens.
Sprinkle in the crumbled feta cheese and chopped walnuts or pecans, if using.
In a small bowl, whisk together olive oil, balsamic vinegar, and Dijon mustard or honey. Season with salt and pepper.
Drizzle the dressing over the salad while gently tossing to coat. Let sit for 10 minutes before serving.

Notes

For best flavor, serve slightly chilled. Store leftovers in an airtight container for up to 2 days. Freezing not recommended for the assembled salad, but cooked beets can be frozen separately for up to 3 months.

Nutrition