By The Toasted Pine Nut
Roasted Beet Salad + Blueberry Vinaigrette
12 steps
Prep:15minCook:35min
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!
Updated at: Thu, 21 Nov 2024 11:52:19 GMT
Nutrition balance score
Unbalanced
Glycemic Index
35
Low
Glycemic Load
13
Moderate
Nutrition per serving
Calories956.6 kcal (48%)
Total Fat88.2 g (126%)
Carbs38 g (15%)
Sugars28.2 g (31%)
Protein8.4 g (17%)
Sodium833.1 mg (42%)
Fiber4.4 g (16%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Preheat the oven to 400F.
Step 2
Cut the stems and roots off the beets and use a vegetable peeler to remove the outer skin.
Step 3
Rinse the beets and cut into 1/2 inch cubes.
Step 4
Place the beets on a baking sheet lined with parchment paper and roast for 35 minutes.
Step 5
Place the pine nuts in a pan over medium high heat and toast for 5minutes, stirring constantly until golden brown.
Step 6
Transfer the pine nuts to a separate bowl.
Step 7
Add the blueberries pan and cook for 5 – 10 minutes until they begin to burst and soften.
Step 8
Add the softened blueberries, olive oil, balsamic vinegar, agave nectar, and garlic to your food processor or blender.
Step 9
Process for 30 seconds until completely mixed together and combined.
Step 10
Transfer the vinaigrette to a dressing container.
Step 11
Divide the arugula, roasted beets, pine nuts, blue cheese, and basil between bowls. This makes 2 larger salads or 4 smaller ones.
Step 12
Drizzle with the blueberry vinaigrette and enjoy!
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