Ingredients

The following ingredients have 2 Servings
  • 2 large beets
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 2 oz. arugula
  • 1/4 cup pine nuts, toasted
  • 1/4 cup blue cheese crumbles
  • 4 leaves fresh basil, torn
  • 1 cup fresh blueberries
  • 1/2 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 2 tablespoons agave nectar (honey or maple syrup works too)
  • 1 clove garlic

Instruction

  • Preheat the oven to 400F.
  • Cut the stems and roots off the beets and use a vegetable peeler to remove the outer skin.
  • Rinse the beets and cut into 1/2 inch cubes.
  • Place the beets on a baking sheet lined with parchment paper and roast for 35 minutes.
  • Place the pine nuts in a pan over medium high heat and toast for 5minutes, stirring constantly until golden brown.
  • Transfer the pine nuts to a separate bowl.
  • Add the blueberries pan and cook for 5 – 10 minutes until they begin to burst and soften.
  • Add the softened blueberries, olive oil, balsamic vinegar, agave nectar, and garlic to your food processor or blender.
  • Process for 30 seconds until completely mixed together and combined.
  • Transfer the vinaigrette to a dressing container.
  • Divide the arugula, roasted beets, pine nuts, blue cheese, and basil between bowls. This makes 2 larger salads or 4 smaller ones.
  • Drizzle with the blueberry vinaigrette and enjoy!