Beet Root Salad Recipe
Golden and red beets, blueberry, roquefort, toasted almond, turmeric maple vin
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Ingredients
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Salad Ingredients
Method
Preparation Directions
- 1
Prepare the Beets
Preheat your oven to 400°F (200°C). Wrap the golden and red beets individually in aluminum foil and place them on a baking sheet. Roast for about 45-60 minutes or until fork-tender. Let them cool, then peel and slice them into bite-sized pieces.
- 2
Make the Turmeric Maple Vinaigrette
In a small bowl, whisk together 3 tablespoons of maple syrup, 2 tablespoons of apple cider vinegar, 1 teaspoon of ground turmeric, salt, and pepper to taste. Adjust the seasoning as needed.
- 3
Assemble the Salad
In a large bowl, combine the roasted beet pieces, blueberries, and toasted almonds. Crumble the Roquefort cheese over the top. Drizzle the turmeric maple vinaigrette over the salad and toss gently to combine.
- 4
Serve
Serve immediately as a fresh and vibrant salad, or refrigerate for about 30 minutes to let the flavors meld before serving.
