Red White and Blue Salad
Red White and Blue Salad is an ideal salad to serve on the 4th of July or Australia Day. Beets, blueberries and feta are tossed in our, oh so scrumptious blueberry basil dressing that everyone will love!
Servings: 4 as a side
Calories: 289kcal
Equipment
- small food processor or bullet blender
- Salad Spinner
Ingredients
For the salad…
- 500 grams vacuum packed beets 2 packs
- 60 grams rocket arugula approximately 2 cups
- 250 grams blueberries 2 packs
- ¼ cup crumbled feta
For the Blueberry Basil Dressing *
- ½ cup fresh blueberries
- ¼ cup fresh basil chopped
- 3 tbsps red wine vinegar
- 2 tbsps raspberry vinegar
- 4 tbsps olive oil
- 1 teaspoon honey
- Pinch of salt
Instructions
- Place a piece of baking paper on your chopping board to prevent it from staining. Rinse, strain then dice your beets into a small to medium dice.
- Wash your rocket, then either pat dry with a clean towel or spin dry in a salad spinner.
- Wash your blueberries then gently pat dry.
- Place all the ingredients for the dressing in a small food processor, and blitz until smooth. Taste and adjust seasonings according to your liking. If necessary, add 1-2 tablespoons of water if the dressing is too thick.
- Place your diced beets, rocket and blueberries in a large mixing bowl, season with salt and pepper, pour over the dressing, toss until everything is well coated.
- Arrange in a salad bowl and scatter the crumbled feta on top to garnish. Chill until you are ready to serve.
Video
Notes
* makes enough for two salads
Nutrition
Calories: 289kcal | Carbohydrates: 35g | Protein: 3g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 441mg | Potassium: 303mg | Fiber: 5g | Sugar: 27g | Vitamin A: 570IU | Vitamin C: 13mg | Calcium: 90mg | Iron: 1mg