Roasted Beet & Blueberry Salad
Summer is upon us! We're soaking in the sun and these colourful ingredients that are so good for our eye health.Ingredients
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2 pounds small-to-medium beets
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½ cup water
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1 tablespoon fennel seeds, toasted
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2 tablespoons rice vinegar
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1 ½ teaspoons lemon juice
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1 ½ teaspoons whole-grain mustard
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1 small clove garlic, minced
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½ teaspoon honey
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¼ teaspoon kosher salt
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¼ teaspoon ground pepper
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¼ cup canola oil
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3 tablespoons extra-virgin olive oil
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½ cup fresh blueberries
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½ cup baby mozzarella balls
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Thinly sliced radishes & microgreens for garnish
Directions
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Preheat oven to 375 degrees F.
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Place beets in a 9-inch baking pan, add water and cover with foil. Roast until the beets can be easily pierced with a fork, 1 to 1 1/4 hours. Set aside, uncovered, until cool enough to handle, about 30 minutes. Peel and refrigerate until cold, about 30 minutes.
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Grind fennel seeds in a clean spice grinder or with a mortar and pestle. Transfer to a mini food processor and add vinegar, lemon juice, mustard, garlic, honey, salt and pepper. Process until smooth. With the motor running, gradually add canola and olive oils.
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Cut the beets to uniform size, halving the smaller ones and quartering the larger ones; place in a medium bowl. Add the vinaigrette and toss to coat. Add berries and mozzarella; toss to coat. Serve topped with radishes and microgreens, if desired.
Tips
To make ahead: Refrigerate beets (Steps 1-2) and dressing (Step 3) for up to 1 day.