Beet and Blueberry Salad with Labneh
User Reviews
4.6
16 reviews
Excellent
Beet and Blueberry Salad with Labneh
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My Beet and Blueberry Salad with Labneh and watercress is a dream team of super foods dressed up as a delicious and satisfying salad.
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Ingredients
- 4-6 beet various colors, cooked and cut into wedges, small to medium
- 1 watercress bunch
- 1 cup labneh thick yogurt cheese
- 1 red onion rings separated, or 2 very thin slices
- 1 cup blueberries
- dill handful of fresh fronds
- 1/4 cup pistachio crushed
- black pepper freshly cracked
dressing
- 1/4 cup olive oil or walnut oil
- 1/4 cup blood orange juice or regular orange juice
- 1 Tbsp champagne vinegar or other mild vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- pinch salt
Instructions
- If you're starting with raw beets, preheat oven to 425F
- Rinse and trim the greens off the beets, leaving a little at the top. Put the beets in a casserole dish, or two dishes if you've got varying sizes: the smalls in one, and the larger in another. Add 1/2 cup water to the pan, then cover tightly with foil. Bake for 50 minutes, or until the point of a sharp knife goes into the beets easily. Let cool enough to handle, then slip the skins off.
- Trim the stem end off the beets and cut into small wedges. Keep the red beets separate from the others so the color doesn't bleed onto them. It helps to brush them lightly with olive oil.
- Arrange the watercress on a plate. Put the labneh in the center, and surround with the beet wedges, onions, dill, and blueberries. Top with the pistachios.
- Whisk the salad dressing ingredients together and taste to adjust any of them to your liking.
- Drizzle the dressing over the salad just before serving. Season with fresh cracked pepper.
Genuine Reviews
User Reviews
Overall Rating
4.6
16 reviews
Excellent
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