Beetroot salad with blueberries. There is a combination that is just magic if you ask me; beetroot with blueberries. The sweetness and earthy-ness of the beetroot goes so well with the sweetness of the blueberries! This is a simple vegan salad but is easy to adjust.
Beetroot salad with blueberries
Beetroot is one of my great loves. It's a delicious vegetable and can be used in so many different ways. For this beetroot salad I simply mixed it with blueberries and some chopped pistachio.
The dressing is nothing more than pistachio oil mixed with some balsamic vinegar. It cannot get any simpler than this. You can swap the pistachio oil (which can be very expensive) with regular extra virgin olive oil.
Varying the beetroot salad
If you want to change things up you can absolutely add some crumbled feta to this dish which will give it a salty edge. It's relatively sweet so feta would work great here. You can also add some greens such as in this watercress salad. It would work well with spinach, arugula or watercress.
Storing
If you want to bring this salad to lunch for work, you can prepare it in advance. I would keep the pistachio separate as the nuts tend to loose their crunch once you add them to the salad. So those are best sprinkled on top at the last minute.
You certainly can. If you want to change the nuts feel free to swap for walnuts, hazelnuts or pecan nuts. Those will all work great.
You can. Turn this into a slightly different salad by adding some spinach for instance.
You can store the beetroot salad for 1-2 days in the fridge. Keep covered and add the pistachio or other nuts at the last minute.
Beetroot salad with blueberries
Ingredients
- 2 beetroot cooked and chopped
- 125 gr blueberries
- 50 gr pistachio chopped
- 2 tablespoon pistachio oil or extra virgin olive oil
- 1 tablespoon balsamic vinegar
Instructions
- Cut the cooked beetroot in small cubes. Mix in a bowl with the pistachio and blueberries.
- Make the dressing by combining oil and vinegar and add salt and pepper to taste. Mix the dressing through the other ingredients and serve.
- Also delicious with a sliced spring onion over the top.
Comments
No Comments