A Sweet & Tangy Surprise: Beetroot & Blackberry Balsamic Salad

Beetroot & Blackberry Balsamic Salad

Today, I’m excited to share a unique seasonal fusion recipe that combines the earthy sweetness of beetroot with the tart juiciness of blackberries. This dish is perfect for a summer evening meal or a light lunch that will surprise your taste buds in the best way possible.

Ingredients:

• beetroot (250g)
• blackberries (150g)
• feta cheese (100g)
• fresh rocket leaves (50g)
• balsamic vinegar (30ml)
• honey (15ml)
• olive oil (30ml)
• salt (to taste)
• black pepper (to taste)

Kitchen Tools:

• knife
• cutting board
• mixing bowl
• whisk

To start, peel and dice the beetroot into small cubes and place them in a bowl. Add the blackberries, crumbled feta cheese, and rocket leaves to the bowl with the beetroot.

In a separate small bowl, whisk together the balsamic vinegar, honey, olive oil, salt, and black pepper to create a tangy dressing. Pour the dressing over the salad ingredients and gently toss everything together until well combined.

Let the salad sit for a few minutes to allow the flavors to meld together. The sweetness of the blackberries, the creaminess of the feta cheese, and the earthiness of the beetroot will create a delicious harmony of tastes in every bite.

Once the salad has marinated, give it a final toss and transfer it to a serving dish. Garnish with some extra blackberries and feta cheese for a beautiful presentation.

This Beetroot & Blackberry Balsamic Salad weighs approximately 545g in total, making about 4 servings. Each serving is around 136g, with an estimated calorie count of 180 per portion.

One unique tip for this salad is to chill the ingredients before serving for an extra refreshing experience. The cool crunch of the beetroot and the burst of flavor from the chilled blackberries will elevate this dish to a whole new level.

I encourage you to try this Beetroot & Blackberry Balsamic Salad and feel free to experiment with different fruits or cheeses to make it your own. Enjoy!