Celiac Disease & Gluten-free Diet Information at Celiac.com - http://www.celiac.com
Blueberry and Beet Salad (Gluten-Free)
http://www.celiac.com/articles/22694/1/Blueberry-and-Beet-Salad-Gluten-Free/Page1.html
Jefferson Adams

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.

 
By Jefferson Adams
Published on 10/11/2011
 
As summer comes to an end, this fresh salad is a great way to enjoy the last flavors of the sunny months. Citrus brings out the best in beets and compliments the sweet blueberries. The creamy dressing pairs nicely with other fruit as well, I like to make a little extra for my lunch or breakfast.

As summer comes to an end, this fresh salad is a great way to capture the last of the sunny months. Citrus brings out the best in beets and compliments the sweet blueberries. The creamy dressing pairs nicely with other fruit as well, I like to make a little extra for my lunch or breakfast.

The finished blueberry and beet salad. Photo: CC-ericksondesignIngredients:
1 pint blueberries
2-3 beets
½ cup plain yogurt
Juice from 1 orange, divided
ΒΌ cup feta cheese
2 tablespoons olive oil
2 teaspoons fresh lemon juice
2 teaspoons fresh thyme, minced
Salt and pepper to taste

Directions:
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.