I heard from one of my email subscribers, Eva, a few weeks ago that she’d love to see more salads. Me too, Eva, meeeeee tooooooo! I have been craving fresh, seasonal salads as a full meal and I finally made this Superfood Salad with Beets and Blueberries that I feel is worthy of sharing.
This is also my first “copycat” recipe, which is when you create a recipe based off of a restaurant dish, but I don’t know how great of a copycat this is since I’m changing it up a bit! We went to a local joint called Wasatch Brewery and they had this Kale and Beet Superfood salad that was really so fresh and crunchy and flavorful, but I changed up the dressing and some of the toppings.
I prepped the beets the day before and had them in the fridge. I prefer boiled beets to roasted beets because they’re so tender but you can totally roast them instead if that’s your jam! In order to boil them, cut the stems off leaving about an inch. Scrub the beets, cover them with a few inches of water and boil for about an hour for medium/large beets. You should be able to easily pierce them with a fork once they’re done. Using kitchen gloves (yes, you must unless you want bright pink hands for days!), run them under cold water and gently twist the skins and stems off the beets. If they’re done, the skins will just slip right off. Easy peasy.
This salad is gluten free and vegan, but I think it would be incredible with some goat cheese and chicken too…..making it decidedly un-vegan. You choose! All in all, it’s bright and delicious and filling, so I hope you enjoy!