What are the main ingredients in Blissful Berry & Blue Cheese Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter

What is the nutritional information of Blissful Berry & Blue Cheese Salad?

Calories: 899, Carbs: 116 grams, Fat: grams, Protein: 25.8 grams, Sugar: 74.1 grams, Salt: 38 grams

How do I prepare Blissful Berry & Blue Cheese Salad?

BEETROOT JEWELS: Preheat the oven to 200°C. Place the beetroot pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy. HONEY WALNUTS: Thoroughly grease a flat tray or dish. Place the chopped walnuts in a pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Set aside and return the pan to the heat. Add the honey and the cinnamon, and mix until fully combined. Allow to bubble for 2 minutes until foamy and darker in colour, swirling the pan occasionally. Don’t let it cook for too long, or it’ll burn! Remove the pan from the heat and stir in 1 tsp of butter – be careful, it’ll be hot. Working quickly, mix in the walnuts until coated. Evenly pour onto the greased tray, sprinkle with salt, and pop in the fridge to cool. GET DRESSED!: When the beetroot is done; in a salad bowl, combine the Dijon mustard, a squeeze of lemon juice, 20ml of olive oil, and some seasoning. Add the roasted beetroot, the pear wedges, and the sliced onion (to taste). Toss until fully combined. LET’S MAKE SOME SALAD MAGIC: Make a bed of rinsed green leaves. Top with the dressed salad and sprinkle over the rinsed blueberries. Finish off with a crumble of blue cheese and a scatter of the candied walnuts. Serve with any remaining lemon wedges. Fresh and fabulous, Chef!

What should be prepared from my kitchen to make Blissful Berry & Blue Cheese Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter

Blissful Berry & Blue Cheese Salad

Name: Blissful Berry & Blue Cheese Salad
Prep time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Butter

A truly wonderful fusion salad, boasting an array of amazing ingredients! Fresh blueberries, crunchy nuts, tender beetroot and a rich cheese are laid out over bright green leaves, each element playing its part in making this salad a perfectly balanced taste explosion!

Blissful Berry & Blue Cheese Salad

with juicy blueberries, honey walnuts, roasted beetroot & rich blue cheese

Hands on Time: 15 - 30 minutes

Overall Time: 35 - 55 minutes

Download the Recipe for 2

Ingredients:

Beetroot Chunks
Blue Cheese
Blueberries
Dijon Mustard
Green Leaves
Ground Cinnamon
Honey
Lemon
Lemons
Pear
Pears
Red Onion
Walnuts

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter

Photo of Blissful Berry & Blue Cheese Salad

Serves 1

BEETROOT JEWELS
Preheat the oven to 200°C. Place the beetroot pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy.
HONEY WALNUTS
Thoroughly grease a flat tray or dish. Place the chopped walnuts in a pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Set aside and return the pan to the heat. Add the honey and the cinnamon, and mix until fully combined. Allow to bubble for 2 minutes until foamy and darker in colour, swirling the pan occasionally. Don’t let it cook for too long, or it’ll burn! Remove the pan from the heat and stir in 1 tsp of butter – be careful, it’ll be hot. Working quickly, mix in the walnuts until coated. Evenly pour onto the greased tray, sprinkle with salt, and pop in the fridge to cool.
GET DRESSED!
When the beetroot is done; in a salad bowl, combine the Dijon mustard, a squeeze of lemon juice, 10ml of olive oil, and some seasoning. Add the roasted beetroot, the pear wedges, and the sliced onion (to taste). Toss until fully combined.
LET’S MAKE SOME SALAD MAGIC
Make a bed of rinsed green leaves. Top with the dressed salad and sprinkle over the rinsed blueberries. Finish off with a crumble of blue cheese and a scatter of the candied walnuts. Serve with any remaining lemon wedges. Fresh and fabulous, Chef!

Beetroot Chunks - 150g
Walnuts - 20g
Honey - 30ml
Ground Cinnamon - 5ml
Dijon Mustard - 5ml
Lemon - 1
Pear - 1
Red Onion - 1
Green Leaves - 40g
Blueberries - 125g
Blue Cheese - 75g

Download the Recipe

Serves 2

BEETROOT JEWELS
Preheat the oven to 200°C. Place the beetroot pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy.
HONEY WALNUTS
Thoroughly grease a flat tray or dish. Place the chopped walnuts in a pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Set aside and return the pan to the heat. Add the honey and the cinnamon, and mix until fully combined. Allow to bubble for 2 minutes until foamy and darker in colour, swirling the pan occasionally. Don’t let it cook for too long, or it’ll burn! Remove the pan from the heat and stir in 1 tsp of butter – be careful, it’ll be hot. Working quickly, mix in the walnuts until coated. Evenly pour onto the greased tray, sprinkle with salt, and pop in the fridge to cool.
GET DRESSED!
When the beetroot is done; in a salad bowl, combine the Dijon mustard, a squeeze of lemon juice, 20ml of olive oil, and some seasoning. Add the roasted beetroot, the pear wedges, and the sliced onion (to taste). Toss until fully combined.
LET’S MAKE SOME SALAD MAGIC
Make a bed of rinsed green leaves. Top with the dressed salad and sprinkle over the rinsed blueberries. Finish off with a crumble of blue cheese and a scatter of the candied walnuts. Serve with any remaining lemon wedges. Fresh and fabulous, Chef!

Beetroot Chunks - 300g
Walnuts - 40g
Honey - 60ml
Ground Cinnamon - 10ml
Dijon Mustard - 10ml
Lemon - 1
Pear - 1
Red Onion - 1
Green Leaves - 80g
Blueberries - 250g
Blue Cheese - 120g

Download the Recipe

Serves 3

BEETROOT JEWELS
Preheat the oven to 200°C. Place the beetroot pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and becoming crispy.
HONEY WALNUTS
Thoroughly grease a flat tray or dish. Place the chopped walnuts in a pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Set aside and return the pan to the heat. Add the honey and the cinnamon, and mix until fully combined. Allow to bubble for 2 minutes until foamy and darker in colour, swirling the pan occasionally. Don’t let it cook for too long, or it’ll burn! Remove the pan from the heat and stir in 2 tsp of butter – be careful, it’ll be hot. Working quickly, mix in the walnuts until coated. Evenly pour onto the greased tray, sprinkle with salt, and pop in the fridge to cool.
GET DRESSED!
When the beetroot is done; in a salad bowl, combine the Dijon mustard, a squeeze of lemon juice, 30ml of olive oil, and some seasoning. Add the roasted beetroot, the pear wedges, and the sliced onion (to taste). Toss until fully combined.
LET’S MAKE SOME SALAD MAGIC
Make a bed of rinsed green leaves. Top with the dressed salad and sprinkle over the rinsed blueberries. Finish off with a crumble of blue cheese and a scatter of the candied walnuts. Serve with any remaining lemon wedges. Fresh and fabulous, Chef!

Beetroot Chunks - 450g
Walnuts - 60g
Honey - 90ml
Ground Cinnamon - 15ml
Dijon Mustard - 15ml
Lemons - 2
Pears - 2
Red Onion - 1
Green Leaves - 120g
Blueberries - 375g
Blue Cheese - 225g

Download the Recipe

Serves 4

BEETROOT JEWELS
Preheat the oven to 200°C. Place the beetroot pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and becoming crispy.
HONEY WALNUTS
Thoroughly grease a flat tray or dish. Place the chopped walnuts in a pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Set aside and return the pan to the heat. Add the honey and the cinnamon, and mix until fully combined. Allow to bubble for 2 minutes until foamy and darker in colour, swirling the pan occasionally. Don’t let it cook for too long, or it’ll burn! Remove the pan from the heat and stir in 1 tbsp of butter – be careful, it’ll be hot. Working quickly, mix in the walnuts until coated. Evenly pour onto the greased tray, sprinkle with salt, and pop in the fridge to cool.
GET DRESSED!
When the beetroot is done; in a salad bowl, combine the Dijon mustard, a squeeze of lemon juice, 40ml of olive oil, and some seasoning. Add the roasted beetroot, the pear wedges, and the sliced onion (to taste). Toss until fully combined.
LET’S MAKE SOME SALAD MAGIC
Make a bed of rinsed green leaves. Top with the dressed salad and sprinkle over the rinsed blueberries. Finish off with a crumble of blue cheese and a scatter of the candied walnuts. Serve with any remaining lemon wedges. Fresh and fabulous, Chef!