Recipes

Beets and Berries Salad

By Chef Ella Freyinger

July 2021

Single Serving

It always reaches the time of year where I begin to burn out on the foods that link winter and spring. The root vegetables that have filled our bellies and nourished us through the darker months start to feel unexciting and boring. When this period inevitably begins I always look to color for my inspiration. This salad is full of antioxidant rich foods and puts a twist on the classic beet salad. A warm and nutty vinaigrette with the bright sweetness of the season’s first berries certainly elevates the earthy flavors of beets and breathes new life into these roots as the season shifts.

Ingredients

  • FOR THE BEETS
  • 4 medium beets
  • Olive oil
  • Kosher salt
  • FOR THE VINAIGRETTE
  • 1⁄4 cup olive oil
  • 1⁄4 cup sherry vinegar
  • 1 small shallot, minced
  • Kosher salt
  • Freshly ground black pepper
  • 2 tbsp walnuts
  • 1 tbsp poppy seeds
  • FOR ASSEMBLY
  • 1 1⁄2 cups mixed berries (blackberries, blueberries, raspberries, strawberries)
  • 2 sprigs mint leaves, leaves torn
  • 2 tbsp minced chives
  • Small handful basil leaves, torn

Steps

  • FOR THE BEETS
  • Preheat oven to 400° F. Place a large sheet of aluminum foil on a rimmed baking sheet. Place the beets in foil with 1 tbsp oil and season liberally with salt and pepper. Pull the edges of the aluminum foil together and crimp closed. Place in the oven and roast until the beets are tender, about 45 minutes. Once removed from the oven, use tongs to open the foil packet allowing the beets to cool for about 20 minutes or until they can be easily handled. Either with gloves, or using a paper towel, rub the beet skins off. Cut each beet into 6 wedges.
  • FOR THE VINAIGRETTE
  • Place all ingredients in a blender and blend on high until smooth. Season to taste with salt and pepper.
  • FOR ASSEMBLY
  • Place the beets into a bowl with 4 tbsp of the vinaigrette and torn mint leaves. Toss to coat. Let marinate for at least 1 hr.
  • When ready to serve, add the berries to a small bowl with 2 tbsp of the vinaigrette and toss gently.
  • Layer the beets and berries onto a platter or individual plates. Top with chives and basil.
  • Enjoy!