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Berry Beet Salad with Blueberry Vinaigrette

A fresh, vibrant salad perfect for Spring.


Blueberry Vinaigrette

  • ¾ cup blueberries
  • 1 tablespoon fresh orange juice
  • 1 tablespoon champagne vinegar
  • 2 tablespoons balsamic
  • 1 teaspoon honey
  • ¼ cup olive oil
  • A pinch sea salt


  • 2 cups mesclun and arugula mix
  • 1 large beet peeled and cut into slices
  • 1/2 tablespoon olive oil
  • 1/2 teaspoon all spice
  • 1/2 teaspoon salt
  • Dash of pepper
  • 1 tablespoon fresh orange juice
  • 1/2 cup blueberries
  • 1/4 cup chopped pistachios
  • 2 tablespoons feta
  • 1 radish thinly sliced
  • 1/2 avocado sliced


  1. To make the dressing, add all of the ingredients to a food processor and blend until all the ingredients are well combined. Set Aside. *
  2. Pre-heat oven to 400 degrees. Drizzle sliced beets with olive oil, allspice, salt and pepper. Roast for 25-30 minutes, flipping half way through. Check occasionally to make sure they do not burn. Once beets are cooked, remove from oven and sprinkle with fresh orange juice. Set Side.
  3. Assemble salad by placing lettuce at the bottom of a large serving bowl. Pour in desired amount of dressing and toss so all lettuce is well coated. Top with remaining ingredients.*
  4. Serve and Enjoy!

Recipe Notes

* add more blueberries if want a thicker dressing. The dressing will be chunky from the skins of the blueberries. If you prefer no skins, you can run the dressing through a sieve. *The measurements of salad ingredients are meant only to be used as a guide. You can add as much or as little of the ingredients as you wish. Salads are easily customizable, so you can remove and add any ingredients your prefer (have fun with it!).