Roasted Beet Salad with Blueberries and Mustard Dressing

For the roasted beets:
Preheat the oven to 350 F. Wash the beets and cut off the stems. In a large piece of foil, add the red beets and ½ each of the olive oil, salt and pepper. Pull all of the edges of the foil to the top of the beets, form a “tent” with the foil and seal the edges. In another large piece of foil, add the gold beets and top with the remaining olive oil, salt and pepper. Form a tent with the foil.

Set both foil tents on a small cookie sheet or pizza pan and bake in the preheated oven until the beets are tender (about 55 minutes; time may vary depending on the size of the beets). Remove from the oven and let the beets cool. When the beets are cool, starting with the gold beets, use a paper towel to rub the skin off. Use a fresh paper towel to rub the skin off of the red beets. Cut the beets into wedges.

For the mustard dressing: In a medium size bowl, add all of the dressing ingredients and whisk together. Set aside.

For the salad:
In a large bowl, add the greens and about two thirds of the mustard dressing. Using tongs, coat the greens with the mustard dressing. Add the greens to the serving plates. Add the remaining mustard dressing to a small bowl. Starting with the gold beets, add one wedge at a time to the mustard dressing and coat the beets. Set the beet wedges on the serving plates just to the outside of the mixed greens. Add the red beet wedges one at a time into the remaining mustard dressing and coat each side. Set the red beets on the serving plates. Top with blueberries, a pinch of salt, some fresh ground pepper and serve.