When blueberries are spilling over the tables at farmers markets and baby beets are stacked high, it’s time to make this gorgeous salad. The pickled onions are an extra step if you don’t already have a larger batch (see page 100) in the fridge, but they add brightness to the salad, even if you just give them a rest in the vinegar mixture while you pull together the salad.
Ingredients
- 1¼ pounds Chioggia, red, and/or golden baby beets (see Shortcut)
- ¾ cup plus 3 tablespoons water
- 4 tablespoons apple cider vinegar
- 2 tablespoons extra-virgin olive oil
- ¾ teaspoon fine sea salt, plus more as needed
- 1 small red onion, thinly sliced
- ½ teaspoon sugar
- Basil Vinaigrette (recipe follows)
- 5 ounces baby butter lettuce leaves (or little gems, romaine, or mixed greens)
- Freshly ground black pepper
- 2⁄3 cup fresh blueberries
- 1 large avocad, diced
- 2 tablespoons toasted sunflower seed
- 2 ounces freshly crumbled or thinly sliced blue cheese (optional)
- Flaky sea salt, such as Maldon, for finishing
- ½ cup packed fresh basil leaves (about ¼ ounce)
- 2 tablespoons white balsamic vinegar (or white wine vinegar)
- ½ cup extra-virgin olive oil
- 1 tablespoon honey (or agave or maple syrup)
- Fine sea salt
Instructions
Baby Beet and Blueberry Salad with Avocado and Basil Vinaigrette
Recipe by Cara Mangini from her book The Vegetable Eater.
Serves 2 as a main, 4-6 as a side
1. Roast the beets. Heat the oven to 375°F with a rack in the middle position. Combine the beets with the ¾ cup water, 1 tablespoon of apple cider vinegar, the oil, and ½ teaspoon of fine sea salt in a roasting pan. Turn the beets to coat them in the mixture and cover with aluminum foil. Roast until tender—a paring knife should pierce the skin and reach the center without resistance—about 40 minutes. (For larger beets, this could take 60 minutes or longer depending on size.) Remove the beets from the cooking liquid and cool. Peel and cut the beets into bite-size wedges.
2. Make the pickled onions. In a small to medium bowl, combine the onion with the remaining 3 tablespoons of apple cider vinegar, the remaining 3 tablespoons of water, the sugar, and the remaining ¼ teaspoon of fine sea salt. Stir to combine and let stand, stirring occasionally, while the beets cook.
3. Assemble the salad. In a large shallow serving bowl, toss the greens with 3 tablespoons of the dressing or enough to coat the leaves, and season with fine sea salt and pepper to taste. In a small mixing bowl, dress the beets in 1 tablespoon of the dressing and season with fine sea salt and pepper to taste. Gently layer or toss the lettuce leaves with the beets, blueberries, avocado, sunflower seeds, and ⅓ cup to ½ cup of pickled onions. Season with flaky sea salt and pepper to taste. Top with blue cheese if you are adding it and an extra drizzle of basil vinaigrette if you wish.
For the Basil Vinaigrette
Makes about 2/3 cup
1. Combine the basil, vinegar, ½ teaspoon fine sea salt, and the honey in a blender and blend to chop the basil.
2. With the blender running on low speed, stream in the oil, then cover and turn up the speed to high. Blend until the dressing is smooth and emulsified. Adjust the salt to taste. Refrigerate in an airtight container for up to 3 days. Whisk well before using.
SHORTCUT: Use 1 pound of precooked and packaged beets. To concentrate their flavor, spread them on a sheet pan, toss them in a light drizzle of olive oil, salt, and pepper, and then broil them until they sizzle and blacken slightly around the edges, 5 to 8 minutes, carefully shaking the pan halfway through.
MAKE AHEAD: The beets and dressing can be made a day in advance, and the pickled onions, up to 5 days ahead.
SWAPS: Try other summer herbs like cilantro, mint, and/or dill in place of the basil in the vinaigrette. Or try the Basil Vinaigrette with tri-color quinoa, halved cherry tomatoes, corn shaved off the cob, and a handful of chopped basil. Use arugula for the greens— but dress it separately and scatter it over the beets and mix-ins.
Excerpted from THE VEGETABLE EATER: The New Playbook for Cooking Vegetarian by Cara Mangini, photos by Erin Scott. Workman Publishing © 2024. Readers can purchase the book through Cara Mangini's website and everywhere books are sold.
