Beet and Berry Salad with Poppyseed Dressing

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Let your fresh market berries shine in this antioxidant-packed beet and berry salad with a homemade poppyseed dressing.

Prep Time15

Cook Time1

Course: Salad, Side Dish, Vegetarian

Cuisine: American, Gluten-Free Gluten-Free, Vegetarian

Servings: salads

Calories: 262kcal

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.

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.