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Summer Harvest Beet and Blueberry Salad

A vibrant, healthy salad balancing earthy cooked beets, sweet blueberries, and buttery pistachios, all tossed in a refreshing mint vinaigrette. Perfect for light summer meals.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer, Light Meal, Salad
Cuisine: American, Healthy
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Salad Components
  • 4 cups mixed greens with red stems e.g., spinach and chard, washed and dried
  • 1.5 cups cooked beets thinly sliced or cubed, pre-cooked for convenience
  • 1 cup fresh blueberries washed and dried
  • 1/2 cup shelled pistachios roasted, lightly cracked for varied texture
  • 1/4 cup fresh mint leaves loosely packed, whole for garnish and to be incorporated into vinaigrette
Mint Vinaigrette
  • 1/4 cup extra virgin olive oil good quality
  • 2 tbsp white wine vinegar or lemon juice
  • 1 tbsp fresh mint leaves finely chopped and incorporated into vinaigrette
  • 1 tsp honey or maple syrup optional, to balance acid if needed
  • 0.5 tsp salt or to taste
  • 0.25 tsp black pepper or to taste

Equipment

  • Mixing Bowl
  • Serving bowl
  • Whisk or immersion blender

Method
 

  1. Prepare the Salad Components: In a large serving bowl, lay down the mixed greens with red stems. Layer the thinly sliced cooked beets, fresh blueberries, and the majority of the cracked pistachios on top.
  2. Make the Mint Vinaigrette: In a small bowl, whisk together the olive oil, white wine vinegar or lemon juice, finely chopped mint leaves, honey or maple syrup (if using), salt, and black pepper. Whisk or blend until emulsified.
  3. Toss and Dress: Just before serving, pour the vinaigrette over the salad. Gently toss the ingredients until lightly and evenly coated.
  4. Garnish: Finish by scattering the remaining cracked pistachios and the whole mint leaves over the top for a beautiful presentation.
  5. Serve Immediately: This salad is best served fresh. You can add protein add-ins like feta cheese or grilled chicken if desired.

Notes

To turn this into a main course, add crumbled feta cheese or grilled chicken breast. Pre-cooked beets save significant time. The vinaigrette can be made ahead. This salad does not store well after dressing.