Firecracker Beet Salad with Blueberries and Honey Yogurt Dressing
Serves: serves 6
  • - about 2 pounds beets
  • - 6 ounces blueberries, washed and dried
  • - ⅓ cup organic and/or grass fed yogurt
  • - 1 teaspoon honey
  • - 1 tablespoon water
  1. Preheat the oven to 400℉. Place washed but not peeled beets in a baking dish. Place about ½” water in the dish. Cover tightly with foil. Place in oven and bake until beets are tender and a knife goes easily through each one. Remove from oven. Remove foil and allow to cool. Peel beets.
  2. Mix yogurt, honey and water together in a small bowl until smooth.
  3. Slice beets about ¼” thick or thinner. Arrange in overlapping circular pattern on a platter. Arrange blueberries evenly over beets. Drizzle yogurt dressing over beets and blueberries in a flag pattern. Serve.
Recipe by Holcomb Farm at