Roasted Beet & Blueberry Salad

Salad with no greens? YES PLEASE! This roasted beet and blueberry salad is delicious, filling, healthy, and pretty much not a salad (but we can get away calling it one). It’s perfect for lunch or a a refreshing side for dinner. Try it at home and thank Alexandra Riley for sharing one of her favorite recipes with the NECM family!

Ingredients:

• 2 Lbs mixed beets chopped
• 2 TBS rice vinegar 
• 1 TBS fennel seeds 
• 1 1/2 tsp fresh squeezed lemon juice 
• 1 1/2 tsp whole grain fig balsamic mustard
• 1 small clove garlic, minced.
• 1/2 tsp honey
• 1/4 tsp kosher salt 
• 1/4 tsp pepper 
• 1/4 cup canola oil 
• 3 TBS olive oil 
• 1/2 cup fresh blueberries 
• 1Fresh mozzarella
• 1 thinly sliced radish 

Directions:

1. Preheat oven to 375 degrees F
   Place beets in a baking pan
2. Roast until the beets can be easily pierced with a fork. Set aside
3. Grind fennel seeds in a clean spice grinder or with a mortar and pestle
4. Transfer to a mini food processor and add vinegar, lemon juice, mustard, garlic, honey, salt and pepper. Process until smooth
5. With the motor running, gradually add canola and olive oils
6. Place roasted beets in a medium bowl. Add the vinaigrette and toss to coat
7. Add berries and mozzarella; toss to coat. Serve topped with radishes and microgreens, if desired