Berry and Beet Salad with Poppseed Dressing 2

Beet and Berry Salad with Poppyseed Dressing

  • Author: Deborah Davis
  • Prep Time: 15 Min
  • Cook Time: 60 Min
  • Total Time: 1 hour 15 minutes
  • Yield: 4 1x
  • Category: Salad, Side Dish, Vegetarian
  • Method: No-Cook, Roasted
  • Cuisine: American, Vegetarian, Gluten-Free Gluten-Free


Let your fresh market berries shine in this beet and berry salad with poppyseed dressing from Alex at Delish Knowledge.


For the Salad:

  • 2 medium beets
  • 1 tsp. olive oil
  • 6 cups arugula or chopped spinach
  • 1 cup strawberries, sliced
  • ¾ cup blueberries
  • ⅓ cup slivered or chopped almonds
  • 1/3 cup crumbled goat cheese

For the Dressing:

  • 3 tbsp. mayo (Use egg-free like Veganaise for vegan version)
  • 2 tsp. dijon mustard
  • 2 tbsp. olive oil
  • 1 tbsp. apple cider vinegar
  • 2 tbsp. lemon juice
  • 1 tbsp. 100% pure maple syrup
  • 1 shallot, finely minced
  • 1 tbsp. poppy seeds


  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Scrub each beet to remove any dirt. Wrap each individually in a sheet of aluminum foil and roast until tender, about 1 hour.
  3. 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.)
  4. In a large bowl, toss together the arugula/spinach, sliced beets, strawberries, blueberries, almonds, and goat cheese.
  5. In a small bowl, whisk together mayo, dijon mustard, olive oil, apple cider vinegar, lemon juice, maple syrup, shallot and poppy seed. Season to taste with salt/pepper.
  6. Divide salad among 4 plates and drizzle on dressing.