Blueberry and Beet Salad (Gluten-Free)
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.View all articles by Jefferson Adams
1 pint blueberries
½ cup plain yogurt
Juice from 1 orange, divided
¼ cup feta cheese
2 tablespoons olive oil
2 teaspoons fresh lemon juice
2 teaspoons fresh thyme, minced
Salt and pepper to taste
Preheat oven to 400°F.
Remove the tops and roots of the beets and peel them. Cut beets into ½-inch chunks and spread out on a baking sheet. Toss with olive oil and thyme. Roast for 30-40 minutes, until tender.
Remove from the oven and toss immediately with half of the orange juice, and season with salt and pepper. Set aside to cool.
Meanwhile, in a medium bowl, combine yogurt, lemon juice, remaining orange juice and another pinch of pepper. Add blueberries and beets and toss until well-combined. Top with feta cheese and serve.
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