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Side Dishes

Beet & Blueberry Fruit Salad

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

30 minutes + roasting

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Ingredients

FOR THE BEETS, TIGHTLY WRAP:

FOR THE VINAIGRETTE, WHISK:

FOR THE SALAD, COMBINE:

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.

Beet & Blueberry Fruit Salad Step 1

Once the beets are roasted, the skins will easily slip off when rubbed with a paper towel.

Beet & Blueberry Fruit Salad Step2

To get the most intense flavor from the fresh ginger, grate the peeled root on a Microplane.

Nutritional Facts

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