Description
A light, refreshing summer salad with roasted beets, seasonal berries, greens and a strawberry balsamic poppy seed dressing. Perfect as a side dish or light lunch!
Ingredients
Scale
Salad:
- 1 beet, peeled and sliced into wedges
- 1 yellow beet, peeled and sliced into wedges
- 1 tbsp olive oil
- 1/2 cup fresh blueberries
- 1/2 cup fresh blackberries
- 3-4 radishes, sliced thinly
- 1/2 cup pistachios
- 5 cups spinach or baby kale
- Optional: 1 cup microgreens
Strawberry Balsamic Poppy Seed Dressing:
- 3 tbsp extra-virgin olive oil
- 1/2 cup fresh strawberries, diced
- 1 ½ tbsp balsamic vinegar
- 1 tsp maple syrup
- 1/2 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1 tbsp poppy seeds
Instructions
- Preheat oven to 400˚F and line a baking sheet with parchment paper.
- Wash, peel, and slice beets into wedges. (Be careful with the red beets - they stain easily!) Toss the beets in 1 tbsp olive oil and a sprinkle of salt and pepper. If you don't want the colors to bleed into one another, place them on separate ends of the tray.
- Roast for 25-30 minutes, until fork tender and slightly caramelized around the edges.
- In a small blender or food processor, blend olive oil, strawberries, balsamic vinegar, maple syrup, salt, and pepper. Whisk in poppy seeds.
- Toss greens with a few tablespoons of dressing. Toss in berries, radishes, pistachios and beets. Serve with more dressing.
Notes
No poppy seeds? The dressing still tastes great without them.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 318
- Sugar: 11.8 g
- Sodium: 212.9 mg
- Fat: 22.9 g
- Saturated Fat: 3.2 g
- Trans Fat: 0 g
- Carbohydrates: 26.7 g
- Fiber: 7.3 g
- Protein: 7.6 g
- Cholesterol: 0 mg