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Ingredients

Serves:
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beetroot 100 g
lettuce 100 g
blueberry 50 g
avocado ½ pc
mozzarella 50 g
sunflower seeds 1 tbsp
FOR THE DRESSING
olive oil 50 ml
apple vinegar 1 tbsp
balsamic vinegar 1 tbsp
soy sauce 1 tbsp
honey 1 tbsp
Dijon mustard ½ tbsp
lemon juice 1 tbsp

Nutritional information

cal
195,70
prot
3,43
fat
16,23
carbs
10,04
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Green salad with beetroot and blueberries

Green salad with beetroot and blueberries

Ingredients

  • 100 g beetroot
  • 100 g lettuce
  • 50 g blueberry
  • ½ pc avocado
  • 50 g mozzarella
  • 1 tbsp sunflower seeds

  • FOR THE DRESSING

  • 50 ml olive oil
  • 1 tbsp apple vinegar
  • 1 tbsp balsamic vinegar
  • 1 tbsp soy sauce
  • 1 tbsp honey
  • ½ tbsp Dijon mustard
  • 1 tbsp lemon juice

Summer is perhaps the best time for cooking experiments. There are lots of different seasonal vegetables, fruits and berries that may be combined to get new flavour palettes. Today we suggest combining crunchy lettuce, sweet blueberries, juicy beetroot and oily avocado and to dress them up with piquant dressing. We are sure this green salad with blueberries and beetroot will become one of the staples on your table.


All author's recipes

Valentina Maslova

Recipe author

Valentina lives on the coast of the stern but beautiful Baltic Sea. She loves cooking from early childhood, but in the present hobby has outgrown since the moment she began to live independently. Now she cooks with great pleasure for her family. Twice mom. Among the hobbies is photography, and food-photos recently occupy the lion's share of all shots.

Steps

1
Done

Step 1

Preheat the oven to 180°C. Wash the beetroot, cut off the stem and root and wrap tightly in foil. Bake in the middle of the oven for 50-55 mins. Remove the beetroot from the oven, let cool slightly and slice thinly.
2
Done

Step 2

Wash and pat dry the lettuce. Tear the lettuce with your hands and put into a bowl. You may use rocket salad, spinach or salad mix.
3
Done

Step 3

Wash and carefully pat dry the blueberries. Peel half of the avocado and thinly slice the flesh. Tear the mozzarella with your hands into small pieces.
4
Done

Step 4

Heat a pan and toast the seeds (we used sesame, flax, pumpkin and sunflower seeds), stirring, 2-3 mins.
5
Done

Step 5

To make the dressing, in a suitable jar combine the olive oil, apple and balsamic vinegar and soy sauce, add honey, mustard and lemon juice. Close the jar tightly and shake so that the ingredients are combined and emulsified. Or whisk everything in a bowl.
6
Done

Step 6

Drizzle the lettuce with some dressing and top them with the remaining ingredients, i.e. avocado and beet slices, blueberries and mozzarella slices. Sprinkle with sesame and sunflower seeds and drizzle with the remaining dressing.
7
Done

Step 7

Green salad with beetroot and blueberries is done. Enjoy your meal!

Green salad with beetroot and blueberries

Summer is perhaps the best time for cooking experiments. There are lots of different seasonal vegetables, fruits and berries that may be combined to get new flavour palettes. Today we suggest combining crunchy lettuce, sweet blueberries, juicy beetroot and oily avocado and to dress them up with piquant dressing. We are sure this green salad with blueberries and beetroot will become one of the staples on your table.

  • Автор рецепта:
  • После приготовления вы получите 2
  • Время приготовления: 1 hour 30 mins

Ингредиенты

  • 100 g beetroot
  • 100 g lettuce
  • 50 g blueberry
  • ½ pc avocado
  • 50 g mozzarella
  • 1 tbsp sunflower seeds
  • 50 ml olive oil
  • 1 tbsp apple vinegar
  • 1 tbsp balsamic vinegar
  • 1 tbsp soy sauce
  • 1 tbsp honey
  • ½ tbsp Dijon mustard
  • 1 tbsp lemon juice

Способ приготовления

  • Preheat the oven to 180°C. Wash the beetroot, cut off the stem and root and wrap tightly in foil. Bake in the middle of the oven for 50-55 mins. Remove the beetroot from the oven, let cool slightly and slice thinly.

  • Wash and pat dry the lettuce. Tear the lettuce with your hands and put into a bowl. You may use rocket salad, spinach or salad mix.

  • Wash and carefully pat dry the blueberries. Peel half of the avocado and thinly slice the flesh. Tear the mozzarella with your hands into small pieces.

  • Heat a pan and toast the seeds (we used sesame, flax, pumpkin and sunflower seeds), stirring, 2-3 mins.

  • To make the dressing, in a suitable jar combine the olive oil, apple and balsamic vinegar and soy sauce, add honey, mustard and lemon juice. Close the jar tightly and shake so that the ingredients are combined and emulsified. Or whisk everything in a bowl.

  • Drizzle the lettuce with some dressing and top them with the remaining ingredients, i.e. avocado and beet slices, blueberries and mozzarella slices. Sprinkle with sesame and sunflower seeds and drizzle with the remaining dressing.

  • Green salad with beetroot and blueberries is done. Enjoy your meal!

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Orange roasted carrots
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Tomato carpaccio
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Orange roasted carrots
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Tomato carpaccio

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