Blueberry and Roasted Beet Salad
This roasted beet salad made with microgreens and sweet blueberries is loaded with antioxidants, vitamins, and minerals.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thepaleodiet.com.
Cooking tools:
- Spice grinder
- Food processor
- Pepper mill
- Baking pan
- Skillet
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Aluminum foil
- Oven
- Stove
Ingredients
- 3 lbs. beets, peeled and quartered
- 4 Tbsp. olive oil, divided
- 1⁄2 onion, thinly sliced
- 2 Tbsp. fennel seeds
- 2 Tbsp. apple cider vinegar
- 1⁄2 tsp. lemon juice
- 1⁄2 tsp. whole-grain mustard
- 1 tsp. garlic clove
- 1⁄2 tsp. raw honey
- 1⁄2 cup blueberries
- 1⁄4 cup pistachios, raw and unsalted
- Thinly sliced radishes, for garnish
- Microgreens, for garnish
- Freshly ground black pepper, to taste
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