Beet & Berry
SALAD RECIPE
Recipe from Martha Rose Shulman of the New York Times
- YIELDServes 6 to 8
- TIME15 minutes
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
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.
On hot days, this light salad can be created with just a few ingredients you may already have on hand or can easily be found at the farmer’s market: blackberries, walnuts, arugula, and beets.
The sweet flavor or the blackberries melds perfectly with the earthy, sweetness of the beets.
Blackberries are the star of the show, and their deep blue and purple hue make them beautiful addition to this summer salad. These sweet berries are high in tannis, which has antioxidant and anti-inflammatory properties.
Plus, if you find a big batch of blackberries, they are easy to freeze. Then, take the frozen extras and make a blueberry shake in the morning!
