Wild Blueberry Beet Salad

Chef Dany Duguay is at it again, this time she has crafted an unBEETable salad that has autumn written all over it - from the earthiness of the beets, to the creaminess of the goat cheese, the hint of rosemary, to the pop of sweetness from the blueberry balsamic dressing. Light a candle, put on your cozies and settle in; fall has arrived and this salad knows it. 

Beets: 

6 large beets, tops and roots removed 
olive oil 
salt and pepper 
fresh rosemary 
2 cloves garlic, peeled and smashed 

Wild Blueberry Balsamic Dressing: 

1/2 cup Superfruit Wild Blueberry Purée 
good pinch of salt 
crack of pepper 
2 tbsp honey 
1/4 cup balsamic vinegar 
1/4 cup olive oil 

Salad: 

1/4 cup roasted pistachios, shelled and rough chopped 
1/2 cup goat cheese, crumbled 
1/2 cup fresh blueberries 

Preheat oven to 400’f. On two large pieces of aluminium foil, divide the beets. Add a good splash of olive oil, season with salt and pepper and add rosemary and garlic. Fold over foil and seal edges closed. Place on a foil lined baking sheet and place in oven. Allow to roast 1-2 hours or until fork tender. Remove from oven, unwrap and allow to cool enough to touch. Rub the skins away from the beets with your fingers, cut into sixths and set aside. In the bowl of a blender place Wild Blueberry Purée, honey, salt, pepper and vinegar. Blitz to combine. Place on low and slowly drizzle in olive oil until combined. Arrange beets and salad ingredients on a platter, drizzle with dressing and serve immediately or store for up to three days. Dressing keeps 1 week, refrigerated. Enjoy!