Tasty Tuesday.....Beet and Blueberry Salad

I was flipping through my August issue of Cuisine at Home and came across a recipe for a Beet and Blueberry Salad that I thought looked incredibly delicious.  I decided to make it, to go along with our Grilled Pork Chops and Sweet Potatoes, Sunday night.

I tweaked the recipe to make it my own and to accomodate our pantry and tastes.  I was right....it was incredible....and I am happy to share it with you.

You will need roasted beets for this recipe.  I simply place scrubbed beets onto a sheet of aluminum foil.  Drizzle them with olive oil and season with salt and pepper.  Make a packet around the beets and seal completely.  Place on a hot grill with the lid shut until easily pierced by a fork, 1-3 hrs, depending on the heat of the grill and the size of the beets.  When beets are tender, remove from the grill and allow to cool.  When cool to the touch, peel under cold running water.  The peels should slip right off.  These can be made a day or two before you need them and refrigerated.

The ret of the salad is easy, peasy.  

Just make layers.

I started with some organic mixed greens.

Add a layer of cleaned blueberries.

Dice the beets and layer them on top.

Toast and chop some pecans and add them to the mix as well.

Finish it off with some crumbled Feta cheese, minced mint leaves and a lemon honey vinaigrette.

Beet and Blueberry Salad

adapted from Cuisine at Home, Issue # 118

2 handfuls greens of choice

1 lb. of beets, roasted, peeled and diced

1 pint of blueberries

1/2 c. pecans, toasted and chopped

1/4 c. mint leaves, minced

1/2 c. feta cheese crumbles

juice of 1 lemon

2 T. honey

2 T. olive oil

1/2 T. Champagne Honey Mustard

salt and pepper to taste

Line a platter with the greens, layer the beets, blueberries, pecans, mint and feta over the greens.  In a small bowl whisk togther the lemon juice, honey, olive oil, mustard, salt and pepper.  Drizzle over the salad and serve at room temperature.  Print Recipe