Wild Blueberry Beet Salad

Wild Blueberry Beet Salad

Kilted Chef Alain Bosse
A delicious side dish that is earthy and improves with time!
Prep Time 1 hour 20 minutes
Cook Time 1 hour
Total Time 2 hours 20 minutes
Course Salad


  • lbs red beets
  • lbs wild blueberries frozen
  • ¼ cup white sugar
  • cup olive oil
  • ¼ cup white wine vinegar
  • ½ tsp coarse sea salt
  • 1 tbsp freshly grated ginger
  • 1 orange segmented
  • 2 tbsp chopped chives
  • ½ tsp black pepper


  • Scrub beets. In a medium pot, add water to cover the beets and cook for approximately 1 hour. To check for doneness, insert a knife into a beet and check to see if it comes out easily.
  • Cool the beets. Slip off the skins.
  • Cut into ¼ inch cubes and place into a large bowl.
  • Combine beets with sugar, white wine vinegar, olive oil, sea salt, freshly grated ginger, zest of one good sized orange, the orange segments, chives and wild blueberries.
  • Toss delicately and set for at least an hour.
  • Top with grated orange peel and sea salt.


This salad recipe can last for up to 1 week if refrigerated. It also improves the flavour the longer it sits!
Keyword healthy eats, salad
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