Beet and Berry Salad
Beet and Berry Salad with dairy-free poppy seed dressing! This salad is packed with nutrients and perfect for lunch or dinner!
Equipment
Ingredients
- 2 medium beets
- 1/2 tsp. oil
- 6 cups arugula
- 1 cup strawberries, sliced
- 3/4 cup blueberries
- 1/3 cup slivered almonds
- 3 tbsp. mayo, Use egg-free like Veganaise for vegan version
- 2 tsp. dijon mustard
- 2 tbsp. olive oil
- 1 tbsp. apple cider vinegar
- 2 tbsp. lemon juice
- 1 tbsp. 100% pure maple syrup
- 1 shallot, finely minced
- 1 tbsp. poppy seeds
Instructions
- Preheat the oven to 400 degrees F.
- Scrub the beets and place on a sheet of aluminum foil. Drizzle with 1/2 tsp. olive oil and sprinkle salt. Wrap completely and place in oven to roast about 1 hour until tender. Let cool, remove foil and use a paper towel to rub skin off. Set aside to cool then thinly slice. Beets can be made up to 4 days ahead of time.
- Toss together arugula, sliced beets, strawberries, blueberries, and almonds.
- Whisk together mayo, dijon mustard, olive oil, apple cider vinegar, lemon juice, maple syrup, shallot and poppy seed. Season to taste with salt/pepper.
- Divide salad among 4 plates and drizzle on dressing.
Nutrition
Serving: 1saladCalories: 289kcalCarbohydrates: 19gProtein: 5gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 11gTrans Fat: 0.03gCholesterol: 5mgSodium: 141mgPotassium: 458mgFiber: 5gSugar: 11gVitamin A: 754IUVitamin C: 34mgCalcium: 149mgIron: 2mg