Blueberry & Beetroot Salad with Greens


I‘ll be the first one to tell you, I’m not a salad fan.


Seriously! I’m a vegetarian & a foodie…it might seem surprising to see those two labels together, but it’s possible, homies! In my mind, I’ve always equated greens, kale and salad to “grass”. Yea, I’m a vegetarian alrite, but not a herbivore, thank you very much.

This means when I’m out at restaurants, I’m the chick that always orders things other than “just salad”. You know, real food! Carbs & I have a special relationship. Trans-fats have a special place in my heart….err…literally. Gluten? Bring it on, baby.

So why am I, such a greens & salad hater posting about Salads? Well, I had a wake up call to eat healthy, i.e., good bye french fries, nice to fre….err…okay I don’t need to finish that sentence! (Now I’m bright red in the face.) MY POINT IS….I realized I was doing Salads wrong all along. You don’t have to feel like a cow chewing on the same pile of flavorless hay & grass over and over again. It’s possible to actually eat healthy & have it be delicioso. And people, if there’s one thing you can’t compromise on in life, it’s flavor! Spice is life, homesquad.

To quote a former US presidential candidate: please clap.


Check out dem blueberries!

Check out dem blueberries!


Check it out

Check it out



Here is a salad that’s been tried and tested on the flavor-Mojo scale and it passed with flying colors!! It’s got beetroots, blueberries, heirloom tomatoes & greens. And a home made lemon-olive oil dressing. It’s ridiculously healthy, packed with anti-oxidants, easy to whip up. Most importantly, it’s scrumptious! I hope you enjoy it, as much as I did.


Blueberry & Beetroot Salad With Greens

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Yield: 2 Servings & Reflection on how many other healthy (&tasty) foods you've been missing out on


  • 1 boiled beetroot (I buy the pre-cooked beetroot, saves a ton of time!)
  • 1/2 cup of heirloom cherry tomatoes (regular cherry tomatoes are fine too)
  • 1/2 cup blueberries
  • 3/4 - 1 cup Salad Greens (I use a blend of chard, spinach & arugula)
  • 1/2 tablespoon Pumpkin Seeds (optional)
    For the Dressing:
  • 1/2 lemon or 4-5 tablespoons lemon juice, alternatively, fresh orange juice works too - but only if it's fresh, I tried and failed miserably when I used orange juice out of a can. I don't like Tropicana anymore 😛
  • 1/4 cup olive oil
  • Salt & Pepper
  • 1/4 teaspoon of each of the following: Dried Parsley, Dried Oregano & Dill


  1. Prep your veggies, chop 'em & add them to your Salad bowl: beetroot, heirloom cherry tomatoes & blueberries. Add the pumpkin seeds, if you wish.
  2. Add the greens to the bowl.
  3. In a separate bowl, prep the dressing: whisk all the dressing ingredients, starting with the olive oil, lemon juice and spices.
  4. Add the dressing (don't pour it all at once), bit by bit to the salad and toss. Ensure you don't drench the salad in dressing!

Happy Salad-Mojo folks!

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