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Beet & Radish Blueberry Salad
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 
Course: Salad
Ingredients
  • 1 cup chopped romaine lettuce
  • 1 cup raw beets sliced
  • 1 cup raw watermelon radish sliced
  • 1/2 cup chopped walnuts
  • 1/4 cup freeze dried blueberries
Dressing
  • 3 Tbsp olive oil
  • 1 tsp dijon mustard
  • 1 tsp honey
  • 1 Tbsp blueberry vinegar OR
  • 1 small handful frozen blueberries soaked in
  • 1/4 tsp ground black pepper
  • 1 Tbsp apple cider vinegar
Croutons
  • 2 slices multigrain flax sourdough (or your favorite gluten free bread) cubed
  • 3 Tbsp grated goat gouda cheese
  • salt
  • dashes seasoning I like Paleo Powder Pink or Tiny Little Chef
Instructions
  1. Preheat oven to 425 degrees F.

  2. Cube your choice of bread and toss with all of the ingredients. Bake for 5-15 minutes or until golden brown and slightly crispy. 

  3. In a bowl mix honey, vinegar, spices and mustard. Whisk vigorously and slowly begin to drizzle in the olive oil to create a creamy dressing. 

  4. Toss everything together and enjoy!