eCook Meal
Blissful Berry & Blue Cheese Salad
with juicy blueberries, honey walnuts, roasted beetroot & rich blue cheese
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!
Serving guide
Choose your portion size.
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
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
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
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!
Beetroot Chunks - 600g
Walnuts - 80g
Honey - 120ml
Ground Cinnamon - 20ml
Dijon Mustard - 20ml
Lemons - 2
Pears - 2
Red Onion - 1
Green Leaves - 160g
Blueberries - 500g
Blue Cheese - 300g
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R359.81
for 4 servings · R89.95 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Beetroot Chunks needs 600 gBulk Large Carrots 3 kg 3 kg at R45.00 · 20% of packR9.00
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Green Leaves needs 160 gWhole Spinach 350 g 350 g at R19.99 · 46% of packR9.14
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Red Onion needs 1Sliced Red Onions 70 g R16.99 · whole pack (size can't be divided)R16.99
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Honey needs 120 mlOrganic Apple Cider Vinegar with Honey and Ginger 500 ml 500 ml at R139.99 · 24% of packR33.60
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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Dijon Mustard needs 20 mlHand Cooked Dijon Mustard Potato Crisps 50 g R17.99 · whole pack (size can't be divided)R17.99
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Blueberries needs 500 gFrozen Blueberries 1 kg 1 kg at R132.99 · 50% of packR66.50
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Ground Cinnamon needs 20 mlCold Pressed Banana and Cinnamon Smoothie 250 ml 250 ml at R37.99 · 8% of packR3.04
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Blue Cheese needs 300 gBotham's Cremezola Blue Cheese 200 g 200 g at R69.99 · 1.50× packR104.99
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Walnuts needs 80 gRaw Walnuts 100 g 100 g at R66.99 · 80% of packR53.59
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Pears needs 2Guava and Pear Dried Fruit Roll 80 g R24.99 · whole pack (size can't be divided)R24.99
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Blissful Berry & Blue Cheese Salad?
The preparation time for Blissful Berry & Blue Cheese Salad with juicy blueberries, honey walnuts, roasted beetroot & rich blue cheese is between 15 and 30 minutes.
What is the total time required to make Blissful Berry & Blue Cheese Salad with juicy blueberries, honey walnuts, roasted beetroot & rich blue cheese?
The total time required to make Blissful Berry & Blue Cheese Salad with juicy blueberries, honey walnuts, roasted beetroot & rich blue cheese is between 35 and 55 minutes.
How many servings does Blissful Berry & Blue Cheese Salad provide?
4 servings
What are the main ingredients in Blissful Berry & Blue Cheese Salad?
Beetroot, Blue Cheese, Blueberries, Dijon Mustard, Green Leaves, Ground Cinnamon, Honey, Lemon, Pear, Red Onion, Walnut
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?
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. 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. 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?
Beetroot, Blue Cheese, Blueberries, Dijon Mustard, Green Leaves, Ground Cinnamon, Honey, Lemon, Pear, Red Onion, Walnut
How many calories does Blissful Berry & Blue Cheese Salad have?
899 calories
How much fat content does Blissful Berry & Blue Cheese Salad have?
grams