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5 from 1 vote

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! 
Prep Time10 mins
Cook Time0 mins
Total Time10 mins
Course: Salad
Cuisine: American, Australian
Keyword: Easy, gluten free, vegetarian
Servings: 4 as a side
Calories: 289kcal


  • small food processor or bullet blender
  • Salad Spinner


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


  • 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.



* makes enough for two salads


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