Total TimePrep: 20 min. Bake: 30 min. + cooling
This was utterly AMAZING! It is our new favorite salad. I came across it looking for a recipe for my garden beets. I skipped the shallot as we aren't fans (plus picky kids), used blueberries since our raspberries weren't ripe, and feta in place of goat cheese. The basil brings it all together so I will probably use more tomorrow night when we have it again. Yep, that good!
I cut the recipe to 2 servings; and substituted feta cheese for goat cheese and blueberries for blackberries because I didn't have goat cheese or blackberries in the house. Thank you, Amy, for sharing this delicious and refreshing salad recipe.
This was my favorite summertime salad. I eat beets regularly with oil and vinegar. This recipe was a nice change! Makes a great presentation for a luncheon get-together. I served with homemade scones. So good!!
This is a great salad!