Let your fresh market berries shine in this antioxidant-packed beet and berry salad with a homemade poppyseed dressing.
Berry season is in full swing so it’s the perfect time to let them shine in simple salads like this beet and berry salad with poppyseed dressing. Every weekend, we’ve been bringing home quarts of strawberries from the farmer’s market that are just bursting with flavor. I’ve been snacking on them, tossing them in smoothies and on my yogurt, and now adding them to salads this one or my strawberry spinach salad with lemon poppyseed dressing.
Ingredient Notes and Substitutions
Some notes and suggested substitutions for the ingredients in this recipe. You’ll find the full list of ingredients below in the recipe card.
- Spinach: I prefer spinach for this salad but you could also use spring mix or arugula for the salad greens in this recipe.
- Strawberries/Blueberries: Fresh is best! Frozen and thawed berries are too mushy for salads like this one so save this recipe for berry season.
- Almonds: Use chopped roasted almonds or slivered almonds for some crunch in this salad. You could also use chopped walnuts, pecans, or sunflower seeds.
- Goat Cheese: To make this salad vegan, just leave out the goat cheese OR use a vegan alternative like the vegan feta from VioLife.
- Vegan Yogurt: I absolutely despise mayo so I like to use yogurt in my creamy dressing like the one for this salad. However, you can use mayo if you’d like.
Recipe Tips
- SEASON YOUR SALAD! Add a sprinkle of sea salt or finishing salt to your plated salad before serving and you will be surprised how much better it tastes. Just like any dish, a sprinkle of salt at the end can make the flavors really pop!
- For a vegan version, use crumbled vegan feta (I like VioLife).
- You can also use a vegan mayonnaise instead of yogurt for the dressing if you prefer.
- Speed up the preparation time for this salad by roasting the beets in advance OR purchasing pre-roasted/already cooked beets from the store. Don’t used canned/pickled beets for this salad as they add too much liquid and are too soft.
More Delicious Salad Recipes You’ll Love
Beet and Berry Salad with Poppyseed Dressing
salads
Let your fresh market berries shine in this antioxidant-packed beet and berry salad with a homemade poppyseed dressing.
Ingredients
For the Salad
- 1 tsp. olive oil
- 6 cups baby spinach
- 1 cup strawberries sliced
- ¾ cup blueberries
- ⅓ cup slivered or chopped almonds
- 1/3 cup crumbled goat cheese*
Poppyseed Dressing
- 2 tbsp minced shallot
- 3 tbsp plain vegan yogurt*
- 2 tsp dijon mustard
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 2 tbsp lemon juice
- 1 tbsp 100% pure maple syrup
- 1 tbsp poppy seeds
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Scrub each beet to remove any dirt. Wrap each individually in a sheet of aluminum foil and roast until tender, about 1 hour.
- Once cool enough to handle, remove the foil and peel off the skin. Thinly slice. (If needed, the beets can be made up to 4 days ahead of time.)
- In a large bowl, toss together the arugula/spinach, sliced beets, strawberries, blueberries, almonds, and goat cheese.
- In a small bowl, whisk together yogurt, dijon mustard, olive oil, apple cider vinegar, lemon juice, maple syrup, shallot and poppy seed. Season to taste with salt/pepper.
- Divide salad among 4 plates and drizzle on dressing and just a sprinkle of sea salt and black pepper.
Notes
- For a vegan version, use crumbled vegan feta (I like VioLife).
- You can also use a vegan mayonnaise instead of yogurt for the dressing if you prefer.
- Speed up the preparation time for this salad by roasting the beets in advance OR purchasing pre-roasted/already cooked beets from the store. Don’t used canned/pickled beets for this salad as they add too much liquid and are too soft.
- Recipe adapted from Delish Knowledge.
Nutrition
Serving: 1salad | Calories: 262kcal | Carbohydrates: 19g | Protein: 8g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 153mg | Potassium: 523mg | Fiber: 5g | Sugar: 11g | Vitamin A: 4444IU | Vitamin C: 42mg | Calcium: 163mg | Iron: 3mg
Make this recipe?
Share it with me on Instagram @dietitiandebbie and tag me #dietitiandebbie
Comments & Reviews
That salad looks absolutely delicious! I love the vibrant colors!
We picked each other!!I LOVE it! Total girl crush! 🙂 And, I love that I made one of your tex-mex recipes, your enchilada skillet! Thank you for bringing my beet and berry salad back to life, it looks gorgeous and your changes sound amazing! xo
Of course! I feel like I’ve been a fan girl of your blog for ages! 🙂 I came across this salad recipe on your blog and it was sooo gorgeous, I knew I had to make it!