Sweet, savory, and irresistibly fresh, our Beet, Blueberry & Goat Cheese Salad is a vibrant blend of flavor and nourishment. Earthy roasted beets meet the juicy pop of wild blueberries, balanced by creamy crumbled goat cheese and the crunch of toasted pecans. All layered on a bed of tender baby kale and finished with a house-made Maple-Dijon Vinaigrette crafted with premium Terra Delyssa olive oil.
Whether you're looking for a light lunch, an elegant side, or a quick meal upgrade, this salad delivers gourmet taste with wholesome ingredients.
Ingredients:
- 2 medium beets, peeled and cut into wedges
- Squeeze of Terra Delyssa olive oil
- 3 cups baby kale
- 1/2 cup fresh wild blueberries
- 1/3 cup crumbled goat cheese
-
1/4 cup toasted pecans
Maple-Dijon Vinaigrette:
- 1 tbsp Dijon mustard
- 1 tbsp maple syrup
- 1 tbsp apple cider vinegar
- 2 tbsp Terra Delyssa olive oil
-
Pinch of salt and pepper
Instructions:
- Preheat oven to 400°F. Toss beets on a parchment-lined baking tray with a squeeze of olive oil, salt, and pepper. Roast for 35–40 minutes, flipping halfway, until tender. Let cool slightly.
- In a small bowl, whisk Dijon, maple syrup, and vinegar. Squeeze olive oil directly into the jar and whisk until emulsified. Season to taste.
- In a large bowl, layer baby kale, roasted beets, blueberries, crumbled goat cheese, and pecans.
- Drizzle with maple-Dijon vinaigrette and enjoy.
