Beetroot salad with pistache and blueberries – whole30 approved!

Beeetroot salad with blueberries and pistache | insimoneskitchen.com

How beautiful does this look? I love beetroots; they kind of look a little bit like jewels in this salad especially combined with the blue berries… Yes, I’m still on my whole30 and yes this salad is of course whole30 approved and really really delicious.  I’ve been eating lots of beetroot lately but apparently there are beetroot lovers and beetroot haters. Clearly I’m in the love-camp!

Beetroot and blue berry salad with pistache | insimoneskitchen.com

I just noticed something really annoying when I checked my stats. I looked at some of my most popular posts and for some reason they tend to be older post. But that is maybe logical as posts get more exposure as time passes, but…. with all the talk of how important seo is, these posts all had no seo to speak of or Yoast tells me they are in the bad or ‘ok’ category… So I am working on getting those little green lights on when it comes to seo but now I find out that most of my popular posts suck in the seo department. What does that mean? I have no clue… Consider it a useless Sunday rant..

Blueberry and beetroot salad | insimoneskitchen.com

How’s the weather on your side of the ocean? Here it is not so good today. Cloudy with rain storms from time to time, mingled with the occassional sunshine. We had a really good week but today it seems that warm weather is officially over. Might be back next week who knows… Anyway, as you can tell: nothing important to say so I’m giving you this delicious recipe instead!

Beetroot salad with pistache and blueberries – whole30 approved!
Author: Simone van den Berg
Prep time:
Total time:
Serves: 2
Ingredients
  • 2 cooked beetroot. I used one regular and one chioggia
  • 150 gram blue berries
  • 75 gram chopped pistachio
  • 1 spring onion
  • Dressing
  • 3 tbsp pistachio oil
  • 1 tbsp balsamico vinegar
  • pepper
  • salt
Instructions
  1. Cut the beets into cubes and mix with the blueberries and the pistachio.
  2. Cut the spring onion in rings and sprinkle over the salad.
  3. Make the dressing by combining the ingredients and ad pepper and salt to taste

 

Simone van den Berg

Food- and travelblogger from the Netherlands. Loves good food. Loves to taste good food the world over. She also loves to share travelstories, delicious recipes and ok, cat pictures too. She sometimes feels the need to get really healthy for a while, always mingled with periods of insanely delicious sweets and other decadent treats. Lives together with Tom and their two cats; Humphrey and Buffy. Profession: Food photographer

6 comments

  1. Love beetroot! So pretty, and so much flavor. Lovely recipe — thanks.

  2. Greetings from the Hague! I’m so happy I found your blog, nice recipes. I’m now on day 5 of my Whole 30, looking for some inspiration from your site, and I found it. 🙂

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