Beet and Blueberry Chop Salad
Prep time: 
Total time: 
Serves: 4-6
  • 4 cups baby spinach, chopped
  • 4 cups chopped iceberg lettuce
  • 1 large golden beet, peeled
  • 1 large cucumber, diced
  • 4 large radishes, halved and thinly sliced
  • 1¼ cups blueberries, divided
  • ¼ cup balsamic vinegar
  • ½ cup olive oil
  • ¼ cup water
  • Sprinkle of sea salt
  1. In a very large, preferably shallow bowl, throw in spinach and iceberg lettuce.
  2. Use the grating attachment on food processor, grate beet. Sprinkle over greens.
  3. Layer in cucumber, radish, and 1 cup blueberries.
  4. In a blender or food processor, pulse remaining ¼ cup blueberries, vinegar, olive oil, water, and salt until you have a emulsified dressing.
  5. Drizzle ¼ cup of the dressing over the salad. Store the remaining dressing in a jar in the refrigerator.
  6. Take two sharp knives and slice across each blade throughout the salad, chopping and mixing all ingredients until you have roughly bite-size pieces.
  7. Serve immediately with or without protein of your choice.
Photographs were taken to emphasize each ingredient in the salad, but the chopped salad will actually have all ingredients well mixed unlike the photos.
Recipe by Autoimmune Wellness at