Sweet, tangy, and refreshingly vibrant, our Beet, Blueberry & Goat Cheese Salad brings together bold flavors and feel-good ingredients. Roasted beets provide rich earthiness, complemented by bursts of juicy wild blueberries, creamy crumbled goat cheese, and the satisfying crunch of toasted pecans. All this goodness rests on a bed of tender baby kale and is topped with a signature Maple-Dijon Vinaigrette, made with high-quality Terra Delyssa olive oil.
Perfect as a light lunch, a sophisticated side dish, or a quick, nutritious meal, this salad offers a gourmet experience with every bite.
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.
