Blueberry, Beets & Blue Cheese Salad

Simple and impressive

Sometimes the simplest recipes are the best. Combining the sweetness of beets and the rich, complex taste of a well matured blue cheese is beyond delicious. Blueberries add a hint of tang in this easy recipe that is sure to impress. 

Ingredients (serves: 4)

Salad

250 g fresh blueberries 4 -6 large beets, different colors
100 g red cabbage
200 g salad - mix of baby leaf
100 g sprouts
1/3 cup of chopped parsley
200 g blue cheese (such as Bleu d'Auvergne)

Dressing

5 Tbsp. cold-pressed olive oil
3 Tbsp. apple cider vinegar
1 1/2 tsp honey Pinch of salt to taste Black pepper

Directions

Peel the beetroots and slice very thin, preferably with a Mandolin slicer. Put them in cold water for a while to get a crisp texture. Slice red cabbage thin on the Mandolin and place in cold water.

Mix dressing ingredients into a separate dressing bowl and set aside.

Let the sliced beets and red cabbage drain in a colander. Once dried, place it together with the baby leaf mix on a large salad serving plate.

Add the sprouts, blueberries, parsley and crumble over the cheese. Drizzle over the dressing and serve.