Beets have an earthy quality to them, but roasting them and adding blueberries to the mix brings out their natural sweetness. Fresh mint, toasted walnuts, a lively lemon-ginger vinaigrette, and goat cheese take this “fruit salad” to new heights.
Makes
8 servings (8 cups)
Total Time
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Ingredients
FOR THE BEETS, TIGHTLY WRAP:
FOR THE VINAIGRETTE, WHISK:
FOR THE SALAD, COMBINE:
Test Kitchen Approved
If you have smaller beets, you’ll need more than three, and they won’t need as
much time in the oven. No matter the size of the beets, roast them until tender
Instructions
Preheat oven to 400°.
For the beets, tightly wrap beets in heavy-duty foil, place on a baking sheet, and roast until fork-tender, about 3 hours. When cool enough to handle, remove and discard skin from beets, then dice.
For the vinaigrette, whisk together lemon juice, honey, oil, ginger, and Dijon; season with salt and pepper.
For the salad, combine beets with blueberries, walnuts, and mint and toss with vinaigrette. Top salad with goat cheese.
Once the beets are roasted, the skins will easily slip off when rubbed with a paper towel.
To get the most intense flavor from the fresh ginger, grate the peeled root on a Microplane.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 264
% Daily Value*
Total Fat 15g 23%
Saturated Fat 3g 15%
Cholesterol 7mg 2%
Sodium 173mg 7%
% Daily Value*
Carbs 29g 9%
Fiber 6g 24%
Protein 7g
*Percent Daily Values are based on a 2,000 calorie diet.
