Berry, Tomato, and Beet Salad

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Blueberries and beets create a deep color palette in this Berry, Tomato, and Beet Salad. Fresh strawberries and blackberries compliment the goat cheese while also tying in the balsamic vinegar.

Berry, Tomato, and Beet Salad


  • 1/2 pint California Giant Strawberries, cut in halves
  • 1 pint California Giant Blackberries
  • 1 pint California Giant Blueberries
  • 1 Gold Beet
  • 4 Cipollini Onions
  • 6 oz Tomato Medley, split in ½
  • 8 oz Goat Cheese
  • 1 1/2 cups Balsamic Vinegar
  • 4 oz Pumpkin Seeds/Pepitas
  • 2 tbsp. Sugar
  • Black Finishing Salt
  • Micro Greens for garnish
  • 4 Tsp. Extra Virgin Olive Oil


      • Place the vinegar, ½ pt. black berries, sugar and the Cipollini onions in a sauce pot and simmer until the vinegar reduces by 2/3. Let cool down, remove the onions and puree in the blender. After smooth strain with a fine chinois. Reserve chilled. Cut the onions in ¼ and chill.
      • Peel and cut the beet in ½. Steam for 30-45 min until soft.
      • Toast the pumpkin seeds in a 350-degree oven for 5 min. Cool at room temperature.
      • Crumble the goat cheese, keep chilled.
      • Combine the remaining berries, tomatoes, and 2 tbsp. of the glaze. Let marinade for 10 min.
      • Using a brush paint on the plate with the glaze.
      • Slice the beet and arrange on the plate. Continue with the berry tomato mix and the onions.
      • Top with the crumbled goat cheese, pumpkinseeds/pepitas and drizzle the olive oil.
      • Garnish with the micro greens and finish with the black salt.
Berry, Tomato, and Beet Salad

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!