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!

Prep: 15 minCook: 35 minTotal: 50 min
Servings: 2 1x



  • 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


  • 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


  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!


  • if making this ahead, allow the beets to cool before serving.
© The Toasted Pine Nut