🥗 Summer Beet & Berry Salad

A refreshing, farm-fresh dish perfect for hot days

This salad is what summer tastes like: sweet black raspberries, earthy beets, crisp greens, and juicy grilled chicken (optional). It’s vibrant, nutrient-packed, and easy to prep — whether you’re assembling a quick weeknight dinner or impressing guests.

🛒 What You’ll Need

🥬 Produce

• Salad greens
• 2–3 small beets (red or golden)
• 1/2 cup black raspberries or blackberries
• 1/4 small red or candy onion, thinly sliced

🍗 Protein (optional)

• Grilled chicken breast or thigh, sliced

🧀 Pantry / Extras

• Goat cheese or feta, crumbled (optional)
• Candied or toasted pecans or walnuts
• Olive oil
• Balsamic vinegar or glaze
• Salt & pepper

🧑🍳 How to Make It

Step 1: Roast the Beets 🧂

1. Preheat oven to 400°F.
2. Wrap beets in foil and roast for 35–45 minutes until fork tender.
3. Let cool slightly, then peel and slice.

Step 2: Grill the Chicken (if using) 🔥

1. Season with salt, pepper, and olive oil.
2. Grill or pan-sear until cooked through.
3. Rest and slice thinly.

Step 3: Assemble the Salad 🥗

1. In a large bowl, toss salad greens with a splash of olive oil and balsamic.
2. Layer on sliced beets, berries, onions, cheese, and nuts.
3. Top with grilled chicken (optional).
4. Drizzle with balsamic glaze if you want extra pop.

🍴 Plating & Tips

✨ Garnish Ideas:

• Fresh mint or basil leaves 🌿
• Extra cracked pepper or flaky salt 🧂

💡 Pro Tips:

• Use pre-roasted beets to save time.
• Swap in strawberries or blueberries if you’re out of black raspberries.
• This salad travels well — perfect for picnics or work lunches.