Berries and beets: a salad of dark green, blue and purple hues if there ever was one. I threw this together because I had these ingredients on hand – beets that I’d roasted several days earlier, arugula that was bolting in my garden, and berries from the market – and it worked. The sweet-tart flavor of the berries contrasts beautifully with the earthy sweetness of the beets and the pungent arugula.
Ingredients
For the dressing
- 1 tablespoon plus 2 teaspoons sherry vinegar
- 1 teaspoon balsamic vinegar
- Salt to taste
- ½ teaspoon Dijon mustard
- 4 tablespoons extra- virgin olive oil
- 1 tablespoon walnut oil
For the salad
- 3 medium-size beets, roasted
- 1 bunch or 6-ounce bag arugula, preferably wild arugula (about 6 cups)
- ⅔ cup blueberries, blackberries or a combination
- 3 tablespoons broken walnuts
- 1-2 tablespoons chopped fresh tarragon
- Nutritional Information
Nutritional analysis per serving (6 servings)
155 calories; 13 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 4 grams polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 2 grams protein; 33 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Serves 6 to 8
Preparation
- Whisk together vinegars, salt, Dijon mustard, olive oil and walnut oil.
- Peel beets and slice in half-moons or wedges. Place in a salad bowl and toss with 2 tablespoons of the dressing.
- Add remaining salad ingredients and remaining dressing, toss well and serve.
15 minutes
Dining and Cooking