Beet & Blackberry Salad

Preperation time
20 m
Skills level

Serving size
6-8
Country of origin

Preparation time: 20 m
Servings: 6-8

Ingredients

  • 1 (6 ounce) package organic blackberries
  • 1 Jar beets (not pickled), drained and cut into quarters
  • 1/2 red onion, cut into slivers
  • 3/4 cup sliced mushrooms, lightly sauteed
  • 1/4 cup sharp white cheddar cheese, cut into thin slivers
  • 1 1/2 (10 ounce) bags shredded kale, Brussel sprouts, cabbage mix (I found this at Trader Joes)
  • 1/2 cup fried onions
  • red wine vinaigrette
Recipe Type: ,
Course:

I love the earthy vibe of this salad and the hint of sweet with the addition of Blackberries. This is great salad that you can serve anytime of year. For the base, I used a combination of shredded baby kale, Brussel Sprouts and red cabbage which i found at Trader Joe’s. If you can’t find it, just finely chop a combination of those ingredients. You may even use baby kale for the base of this salad, but I would still add in a little red cabbage to keep the colors in the salad popping. As for dressing, you can use a red wine vinaigrette  or you may make your own adding in a hint of the beet juice along with red wine vinegar/olive oil and seasonings. Here are the simple directions for assembling this healthy salad.

Start by opening and draining the beets. I would use beets that are not pickled. Cut the beets in quarters for easy eating in one bite. Use about 3/4 of the jar. Next, cut a half of red onion into thin slivers and set aside. Then wash and drain the blackberries and completely dry.

Next, rinse the mushrooms really well as they retain some dirt. Then slice them into slivers. You will need roughly 3/4 cup or more of mushrooms. Lightly saute them in some olive oil and strain in a colander to get out all the moisture. Set these aside.

Then cut your block of cheddar into thin slivers. I used white cheddar for this salad as it paired very well. Other options are a goat cheese or Fontina cheese. Use as much or as little cheese as you like.

Now assemble the salad.

Start by arranging the shredded kale, cabbage and Brussel spouts in the bottom of a large white bowl. The colors will pop against the white background, so I use a white bowl. Next add the beets to one side of the salad, and the blackberries to the other side. Place the cheese in a pile in the middle and the fried onions and mushrooms in a pile on the side of the bowl. Add the onions to the salad placing the slivers all over evenly. I like keeping things in piles and separated because this way someone can pick and choose what they like or don’t like.

Add the dressing upon serving or let each person pour their own. Adding the vinaigrette to a clear glass mason jar will be pretty. I will often add in a fresh herb like thyme for a earthy vibe.

Healthy, earthy, and vibrant eats for your dinner table!!!