Roasted Beet & Blueberry Salad
Chef Scott Graden of New Scenic Café outside Duluth, Minnesota, pickles beets to use in the winter, but in summer he cooks them up fresh in preparations like this blueberry salad.
Source: EatingWell Magazine, June 2020
To make ahead: Refrigerate beets (Steps 1-2) and dressing (Step 3) for up to 1 day.
Equipment: Spice grinder or mortar and pestle
Serving Size:about 3/4 cup
273 calories; protein 5.6g; carbohydrates 17.5g; dietary fiber 5g; sugars 12g; fat 21g; saturated fat 4.1g; cholesterol 4.1mg; vitamin a iu 175.2IU; vitamin c 9.4mg; folate 165.8mcg; calcium 97mg; iron 1.5mg; magnesium 39.9mg; potassium 522.3mg; sodium 233.4mg; added sugar 0.5g.