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My Beet and Blueberry Salad with Labneh and watercress is a dream team of super foods dressed up as a delicious and satisfying salad.


serves 4-6

Total time

15 minutes


Middle eastern




  • 4 small to medium beets, various colors, cooked and cut into wedges
  • 1 bunch watercress
  • 1 cup labneh (thick yogurt cheese)
  • 1 or 2 very thin slices of red onion, rings separated
  • 1 cup blueberries
  • handful of fresh dill fronds
  • ¼ cup crushed pistachios
  • freshly cracked black pepper
  • dressing
  • ¼ cup olive or walnut oil
  • ¼ cup blood orange juice (or regular orange juice)
  • 1 tbsp champagne vinegar (or other mild vinegar)
  • 1 tsp dijon mustard
  • 1 tsp honey
  • pinch salt


  1. If you're starting with raw beets, preheat oven to 425F
  2. Rinse and trim the greens off the beets, leaving a little at the top. Put the beets in a casserole dish, or two dishes if you've got varying sizes: the smalls in one, and the larger in another. Add 1/2 cup water to the pan, then cover tightly with foil. Bake for 50 minutes, or until the point of a sharp knife goes into the beets easily. Let cool enough to handle, then slip the skins off.
  3. Trim the stem end off the beets and cut into small wedges. Keep the red beets separate from the others so the color doesn't bleed onto them. It helps to brush them lightly with olive oil.
  4. Arrange the watercress on a plate. Put the labneh in the center, and surround with the beet wedges, onions, dill, and blueberries. Top with the pistachios.
  5. Whisk the salad dressing ingredients together and taste to adjust any of them to your liking.
  6. Drizzle the dressing over the salad just before serving. Season with fresh cracked pepper.
  7. View the recipe instructions at The View From the Great Island

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