4.5 from 12 votes
Beet and Blueberry Salad
Beets, blueberries, and salad turnips with blueberry vinaigrette make a healthy, patriotic salad. This easy recipe is great for summer barbecues and picnics.
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
Servings:
6
Calories:
193 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
Salad
- 1 bunch beet
- 1 turnips for salad
- 1 cup blueberries
Blueberry Vinaigrette
- 1/2 cup blueberries
- 1/4 cup cider vinegar
- 6 Tablespoon honey
- 4 Tablespoon olive oil
Instructions
Salad
- Heat oven to 400 F.
- Wrap beets in aluminum foil, 2 or 3 per piece of foil, and place on a cookie sheet. Bake for 45 minutes until they are soft.
- Let them cool, then peel them by rubbing the skin off.
- Slice the beets into 1/4 inch slices.
- Slice the salad turnips into 1/4 inch slices.
- Arrange the beets and turnips on a plate, and then sprinkle the blueberries over top.
- Top with Blueberry Viniagrette.
Cup of Yum
Blueberry Viniagrette
- Combine the blueberries, cider vinegar, honey and olive oil in a blender.
- Mix until combined.
- Store in the refrigerator.
Nutrition Information
Calories
193kcal
(10%)
Carbohydrates
28g
(9%)
Protein
1g
(2%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
7g
(35%)
Sodium
48mg
(2%)
Potassium
221mg
(5%)
Fiber
2g
(8%)
Sugar
25g
(50%)
Vitamin A
34IU
(1%)
Vitamin C
10mg
(11%)
Calcium
17mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 193
% Daily Value*
| Calories | 193kcal | 10% |
| Carbohydrates | 28g | 9% |
| Protein | 1g | 2% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 48mg | 2% |
| Potassium | 221mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 25g | 50% |
| Vitamin A | 34IU | 1% |
| Vitamin C | 10mg | 11% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.