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6 Comments Beetroot salad with blueberries. There is a combination that is just magic if you ask me: beetroot with blueberries. The sweetness and earthiness of the beetroot go so well with the sweetness of the blueberries! This is a simple vegan salad, but it is easy to adjust.
Beetroot Salad With Blueberries
Beetroot is one of my great loves. It’s a delicious vegetable and can be used in so many different ways. Check out this beetroot salad with mackerel for instance or the beetroot lasagna! For this beetroot salad I simply mixed it with blueberries and some chopped pistachio.
The dressing is nothing more than pistachio oil mixed with some balsamic vinegar. It cannot get any simpler than this. You can swap the pistachio oil (which can be very expensive) with regular extra virgin olive oil. Did you know you check all fruit recipes by fruit type on the fruit page and all vegetables on the veggie page here?
Varying the beetroot salad
If you want to change things up you can absolutely add some crumbled feta to this dish which will give it a salty edge. It’s relatively sweet so feta would work great here. You can also add some greens such as in this watercress salad. It would work well with spinach, arugula or watercress.
Storing
If you want to bring this salad to lunch for work, you can prepare it in advance. I would keep the pistachio separate as the nuts tend to loose their crunch once you add them to the salad. So those are best sprinkled on top at the last minute.
FAQ Beetroot Salad
You certainly can. If you want to change the nuts feel free to swap for walnuts, hazelnuts or pecan nuts. Those will all work great.
You can. Turn this into a slightly different salad by adding some spinach for instance.
You can store the beetroot salad for 1-2 days in the fridge. Keep covered and add the pistachio or other nuts at the last minute.
Beetroot Salad with Blueberries
Ingredients
- 2 pcs cooked beetroot . I used one regular and one chioggia
- 150 gram blueberries
- 75 gram pistachio chopped
- 1 spring onion
Dressing
- 3 tbsp pistachio oil
- 1 tbsp balsamico vinegar
- pepper
- salt
Instructions
- Cut the beets into cubes and mix with the blueberries and the pistachio.2 pcs cooked beetroot, 150 gram blueberries, 75 gram pistachio
- Cut the spring onion in rings and sprinkle over the salad.1 spring onion
- Make the dressing by combining the ingredients and ad pepper and salt to taste3 tbsp pistachio oil, 1 tbsp balsamico vinegar, pepper, salt
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
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. 🙂
O he Sanna! Welcome! (I have a Dutch version of the site too if you like. It’s simoneskitchen.nl ) And good luck on your whole30. I’m on day 26!!
Love beetroot! So pretty, and so much flavor. Lovely recipe — thanks.
Thanks so much John!
Simply stunning!
Thanks Cathy!