Beet & Berry Salad with Hibiscus-Ginger Vinaigrette
Beet & Berry Salad with Hibiscus-Ginger Vinaigrette
Cortney Smith
25 minutes
0 minutes
American
Salad
Think you can't eat beets raw? Think again!
Ingredients
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- 2 large beets, thinly sliced
- 1 pint berries of choice (blueberries, blackberries, raspberries or strawberries)
- 3 carrots, thinly sliced
- ½ red onion, thinly julienned
- 2 cups arugula
- ¼ - ½ cup microgreens
- 2 cups bulgur, cooked
- Goat Cheese or cheese of choice
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6 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey
1 tablespoon whole grain mustard
1 tablespoon ginger, grated
2 teaspoons hibiscus powder (can use whole dried flowers and grind them), more for color if needed
¼ cup mint, chopped
¼ cup parsley, chopped
Salt & Pepper to taste
Directions
Slice onion and let mellow in a bowl of very cold water for 10 minutes.
For the dressing: In a large bowl, whisk together the vinegar, honey, mustard, ginger and hibiscus powder. Slowly pour in olive oil until emulsified. Stir in mint and parsley and season with salt and pepper. Set aside until ready to use.
Add 2 tablespoons of dressing to bulgur, toss and set aside.
Prepare carrots, then beets as desired. Always cut beets last as they will bleed their color into all other items. Place carrots into one bowl and beets into another. Then place berries and onion into a bowl together.
Dress each bowl of veggies with vinaigrette separately.
Assemble salad with a base layer of farro and arugula in a ring, place beets into the center. Arrange carrots around the salad. Sprinkle with blueberry/onion mixture, microgreens and cheese. Enjoy!