Roasted Beet Salad + Blueberry Vinaigrette

So the coolest thing happened the other day. Well maybe not the coolest, but it was pretty awesome. I was sitting on my couch which happens to be next to the front door. Suddenly I hear something flapping at the front door and pecking. I listened for a bit and then opened the door to peek.

It was a baby bird!! The birdie hopped two more feet from my door and stood on the side of my flower pot. Across the street was a momma Robin  and another baby bird hopping around, learning to fly. It was so cool! Us city folk don’t get to see too much of that so it was fun to watch. I wanted to keep them. Jaryd kept telling me to shut the door because one time in college he was attacked by wild turkeys…

And he’s still traumatized by it. I mean, it’s not my story to tell, but he’s ok with it, so here goes. Jaryd was going for a run when he came upon a mother wild turkey and some turkey-lings that were in his path (ok, he wants me to let you know that there were a lot of adult turkeys, not just one, and it was super scary). In order to go around the birds he had to take a route closest to the babies.

Well, big momma didn’t like it and began to posture. Jaryd stayed on track and she began to full on chase him, flapping her wings. He felt feathers nipping at his heels so he picked up the pace and began to sprint. Mother turkey kept at it running after him and flapping. I can only imagine squawks (or gobbles) were involved too. Eventually, he escaped physically unscathed. Psychologically, he has a deep mistrust in birds.

Anyway. Hi, my name is Lindsay and I like to make pretty salads 🙂 This was one of those salads where I wasn’t sure which way it would go. Will this be delicious or a total bust? Never can tell. I mean, you cross your fingers and hope for the best, right? Well, I’m happy to report it was beyond awesome.

So let’s make a delicious Roasted Beet Arugula and Blue Cheese Salad with a juicy Blueberry Vinaigrette!

Cut the stems and roots off the beets and use a vegetable peeler to remove the outer skin. Rinse the beets and cut into 1/2 inch cubes. Place the beets on a baking sheet lined with parchment paper and roast for 35 minutes.

Place the pine nuts in a pan over medium high heat and toast for 5minutes, stirring constantly until golden brown.

Transfer the pine nuts to a separate bowl.  Add the blueberries pan and cook for 5 – 10 minutes until they begin to burst and soften.

Add the softened blueberries, olive oil, balsamic vinegar, agave nectar, and garlic to your food processor or blender. Process for 30 seconds until completely mixed together and combined. Transfer the vinaigrette to a dressing container.

Divide the arugula, roasted beets, pine nuts, blue cheese, and basil between bowls. This makes 2 larger salads or 4 smaller ones.

Drizzle with the blueberry vinaigrette and enjoy! This vinaigrette would also be pretty amazing on a chickpea pasta salad, avocado toast, chicken dinner, omg so many possibilities!!

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe

Roasted Beet Salad + Blueberry Vinaigrette

Roast up some beets and make the most refreshing summer salad. I can’t wait for you to try this Roasted Beet Salad with a juicy Blueberry Vinaigrette!

Recipe by:Lindsay Grimes

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Prep: 15 minCook: 35 minTotal: 50 min

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Servings: 2 1x

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Ingredients

Salad:

• 2 large beets
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 2 oz. arugula
• 1/4 cup pine nuts, toasted
• 1/4 cup blue cheese crumbles
• 4 leaves fresh basil, torn

Vinaigrette:

• 1 cup fresh blueberries
• 1/2 cup extra virgin olive oil
• 1/4 cup balsamic vinegar
• 2 tablespoons agave nectar (honey or maple syrup works too)
• 1 clove garlic

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Instructions

1. Preheat the oven to 400F.
2. Cut the stems and roots off the beets and use a vegetable peeler to remove the outer skin.
3. Rinse the beets and cut into 1/2 inch cubes.
4. Place the beets on a baking sheet lined with parchment paper and roast for 35 minutes.
5. Place the pine nuts in a pan over medium high heat and toast for 5minutes, stirring constantly until golden brown.
6. Transfer the pine nuts to a separate bowl.
7. Add the blueberries pan and cook for 5 – 10 minutes until they begin to burst and soften.
8. Add the softened blueberries, olive oil, balsamic vinegar, agave nectar, and garlic to your food processor or blender.
9. Process for 30 seconds until completely mixed together and combined.
10. Transfer the vinaigrette to a dressing container.
11. Divide the arugula, roasted beets, pine nuts, blue cheese, and basil between bowls. This makes 2 larger salads or 4 smaller ones.
12. Drizzle with the blueberry vinaigrette and enjoy!

Tips

• if making this ahead, allow the beets to cool before serving.

© The Toasted Pine Nut

Enjoy! xo