Enjoy the abundant produce of spring with this delicious seasonal salad. Roasted beets along with crunchy fennel, sweet blueberries and swiss chard in a light homemade vinaigrette. Serve with grilled fish or chicken for the perfect light, seasonal meal.
Ingredients
2 roasted whole yellow beets
1 cup fennel, chop into ½” pieces
4 cups organic swiss chard, chopped
6 oz fresh organic blueberries, rinsed well
Dressing
2 T. olive oil, I used Garlic-Infused
Juice of one lemon
1 tsp. raw apple cider vinegar
¼ tsp. organic maple syrup
Salt + pepper, to taste
Directions
- Set oven to 425. Roast yellow beets for 1 hour. No need to pre-heat, beets can be put in oven immediately when you turn it on.
- Wash and chop fennel, swiss chard. Add to serving bowl.
- Remove beets from oven, allow to cool. Peel and slice into half-moon shape.
- Assemble salad with fennel, swiss chard, blueberries, and beets.
- Whisk dressing ingredients together. Pour over salad.
- Toss salad with dressing thoroughly and serve.
Nutritional Information: 109 Cals; 7g fat; 325mg Potassium; 12g Carb; 3g Fiber; 5g Sugars; 2g Protein
Pamela Higgins
Source: Vitacost.com
I write like I think—fast, curious, and a little feral. I chase the weird, the witty, and the why-is-this-happening-now. From AI meltdowns to fashion glow-ups, if it makes you raise an eyebrow or rethink your algorithm, I’m probably writing about it. Expect sharp takes, occasional sarcasm, and zero tolerance for boring content.
