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