Blueberry Beet Salad

This salad has Autumn written all over it, from the earthiness of the beets and goat cheese, a hint of rosemary and a pop of sweetness from the blueberry balsamic dressing. Light a candle, put on your cozies and settle in, Fall has arrived and this salad knows it. 

Beets: 

• 6 large beets, tops and roots removed 
• Olive oil 
• Salt and pepper 
• Fresh rosemary 
• 2 cloves garlic, peeled and smashed 

Blueberry Balsamic Dressing: 

• 1/2 cup Superfruit Blueberry Purée 
• Good pinch of salt 
• Crack of pepper 
• 2 Tbsp honey 
• 1/4 cup balsamic vinegar 
• 1/4 cup olive oil 

Salad: 

• 1/4 cup roasted pistachios, shelled and rough chopped 
• 1/2 cup goat cheese chèvre, crumbled 
• 1/2 cup fresh blueberries 

Preheat oven to 400’f. On two large pieces of aluminium foil, divide the beets. Add a good splash of olive oil, season with salt and pepper and add rosemary and garlic. Fold over foil and seal edges closed. Place on a foil lined baking sheet and place in oven. Allow to roast 1-2 hours or until fork tender. Remove from oven, unwrap and allow to cool enough to touch. Rub the skins away from the beets with your fingers, cut into sixths and set aside. In the bowl of a blender place purée, honey, salt, pepper and vinegar. Blitz to combine. Place on low and slowly drizzle in olive oil until combined. Arrange beets and salad ingredients on a platter, drizzle with dressing and serve immediately or store for up to three days. Dressing keeps 1 week, refrigerated. Enjoy!

Recipe created by Chef Dany Duguay