Red (beets) white (feta) and blue(berries) salad
Recipe type: Salad
Cuisine: Primal/paleo
Serves: 6
  • For the beets
  • 2 pounds of trimmed and washed red and gold beets
  • 1.5 cups of white wine
  • 2 springs of fresh thyme
  • 2 springs of rosemary
  • ¼ tsp of Salt and pepper
  • For the vinaigrette
  • 2 TBS of champagne or white wine vinegar
  • 2 TBS of white wine
  • 1 TBS of lemon juice
  • 1 TBS of Dijon mustard
  • 1 TBS of the beet puree
  • 2 tsp of honey
  • 1 small garlic clove, minced fine
  • 1 TBS of minced rosemary
  • ¼ tsp of both salt and pepper
  • ¼ cup of olive oil
  • For the salad
  • 1 pint of fresh blueberries
  • 4-6 cups of baby arugula or salad greens
  • 6 pieces of pancetta
  • 4 oz of feta or blue cheese
  1. For the beets; Turn on the oven to 375 degrees and slice the beets into quarters. In a small baking dish add the wine, thyme, rosemary and about ¼ teaspoon each of salt and pepper. Stir it up and nestle the beets in the liquid, cover with foil, and roast in the oven till the beets are easily pierced with a fork, about an hour. Let the beets cool then set the beets on a cutting board (That you don’t mind stained red) and peel them and chop them into smallish wedges. Measure out one cup of the beets and chop those into smaller pieces. Place the 1 cup of chopped beets and ¼ cup of the roasting liquid, a ¼ tsp of salt and pepper in a blender and puree. Save that for a grand entrance later.
  2. Make your vinaigrette by putting everything, but the oil, in a jar and shaking it up. (hopefully you have the lid on the jar) Add the oil, and shake some more. Done. Take out a small frying pan and fry the pancetta for a few minutes on each side over medium heat till wrinkly and crisp. (In Italy they don’t do that, FYI) Okay now onto the assembly.
  3. Dollop a spoonful of the beet puree evenly among 6 salad plates. Arrange the beet quarters and blueberry on the plate, toss the arugula in some of the vinaigrette and arrange on top of everything. Sprinkle feta cheese in the middle, a piece of the pancetta on top of that and drizzle any remaining dressing over everything then serve with gratitude for all this abundance.
Recipe by The Cave Woman Cafe at