Recipes from Barb Cummings 7/24/14
BEETS N’ BLUEBERRY SALAD
2 lbs fresh beets
2 lbs fresh or frozen blueberries (We picked ours!)
¼ cup sugar (I used a little less and I'm not sure any would be needed.)
1/3 cup sunflower oil ( I used olive oil… all I could find here!)
¼ cup white wine vinegar (I used a combination of cider vinegar & white wine.)
½ tsp salt
1 tsp freshly grated ginger (Surprisingly these folks had grated fresh ginger in their freezer!)
Grated zest of one orange
Scrub beets. Roast in tightly covered dish for 1 ½ hrs until knife inserted comes out clean. (I put some water in with the beets. My pan was a mess, but it cleaned up okay.)
Cool. Slip off skins. Cut into half-inch cubes and place in large bowl. Add blueberries.
Mix together sugar, white wine vinegar, oil, salt, ginger and orange zest . Let set for at least an hour. Could serve with additional zest as a garnish. (I did not have more zest.)
This will keep – and even improve – for a week. (So it’s okay that it makes a large batch!)
I serve it on a bed of greens and sprinkle a few blue cheese crumbles on it..