Roasted Beet & Blueberry Salad

Chef Scott Graden of New Scenic Café outside Duluth, Minnesota, pickles beets to use in the winter, but in summer he cooks them up fresh in preparations like this blueberry salad.

Ingredients

• 2 pounds small-to-medium beets
• ½ cup water
• 1 tablespoon fennel seeds, toasted
• 2 tablespoons rice vinegar
• 1 ½ teaspoons lemon juice
• 1 ½ teaspoons whole-grain mustard
• 1 small clove garlic, minced
• ½ teaspoon honey
• ¼ teaspoon kosher salt
• ¼ teaspoon ground pepper
• ¼ cup canola oil
• 3 tablespoons extra-virgin olive oil
• ½ cup fresh blueberries
• ½ cup baby mozzarella balls
• Thinly sliced radishes & microgreens for garnish

Directions

Source: EatingWell

Preheat oven to 375 degrees F.

Place beets in a 9-inch baking pan, add water and cover with foil. Roast until the beets can be easily pierced with a fork, 1 to 1 1/4 hours. Set aside, uncovered, until cool enough to handle, about 30 minutes. Peel and refrigerate until cold, about 30 minutes.

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.

Cut the beets to uniform size, halving the smaller ones and quartering the larger ones; place 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.

Prep Time: 35 mins, Additional Time: 1 hr 45 mins, Total Time: 2 hrs 20 mins, Servings: 6 Yield: 1 cups

Tips

To make ahead: Refrigerate beets (Steps 1-2) and dressing (Step 3) for up to 1 day.

Equipment: Spice grinder or mortar and pestle

Nutrition Facts (per serving)

• 273 Calories
• 21g Fat
• 18g Carbs
• 6g Protein