Roasted Beet & Blackberry Salad

Sunday Funday is all about the salads today.

It’s no secret that I absolutely love salads!  I usually keep them pretty simple, but every once in a while I go all out!

This time I combined a couple favorites - roasted beet salad with lettuce salad, plus a blackberry goat cheese, because why not?

I usually enjoy my salad on my own, but this time Hubs happened home for lunch as I was tucking in and his eyes lit up. I ended up making him a salad as well and he gave a hearty stamp of approval as well! 

Sunday Funday

Salads

• BBQ Chicken Ranch Salad from A Day in the Life on the Farm
• Caprese Prosciutto Salad from Food Lust People Love
• Mexican Street Corn Salad from Karen's Kitchen Stories
• Roasted Beet & Blackberry Salad from Amy’s Cooking Adventures
• Roasted Beet Salad with Horseradish Dressing from Palatable Pastime
• Strawberry & Green Bean Salad from Mayuri's Jikoni
• Super Delicious Keto Salad from Sneha's Recipe
• Yam Nuea Yang (Spicy Thai Beef Salad) from Culinary Cam

Roasted Beet and Blackberry Salad

Roasted Beets

1 bunch beets, peeled & sliced

½ small onion, sliced

2 cloves garlic, smashed

6 blackberries

2 tablespoons chive blossom vinegar

1 tablespoon olive oil

Salt & pepper

Salad

6 ounces mixed greens

1 cup cooked, shredded chicken

4 ounces blackberries

½ cup walnuts

4 ounces Roasted Blackberry and Rosemary Goat Cheese

To make the beets, preheat the oven to 400 degrees F.  Place the beets and all the beet ingredients on a place of aluminum foil.  Fold over and crimp to make a foil packet.  Bake for 40 minutes or until beets are tender.  Beets can be served hot or cool on the salad.  Reserve any juices to drizzle over the salad as vinaigrette.

To make the salads, divide the ingredients between 3-4 salad bowls and serve.