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This Strawberry Beet Salad is the perfect combination of earthy roasted beets and juicy sweet strawberries balanced by a tangy honey balsamic vinaigrette. It is my go to summer side dish for backyard gatherings or a light lunch when I want something refreshing and full of flavor. Roasting the beets does take time but the result is worth every minute.
I first tossed this salad together for a potluck picnic and it disappeared before the main course My friends begged for the recipe and now every summer they ask for my beet and strawberry salad
Ingredients
- Whole beets: Look for firm beets with smooth skins and vibrant color This ensures they roast up tender and sweet
- Vegetable or olive oil: Gives the beets a luscious texture and helps roast evenly Choose a neutral oil or your favorite extra virgin
- Balsamic vinegar: Brings acidity and rich flavor Use a syrupy aged balsamic if you have it
- Honey: Adds natural sweetness and balances the vinaigrette
- Dry mustard: This tiny bit perks up the dressing and adds gentle heat
- Salt: A pinch brings the flavors together
- Black pepper: Freshly ground pepper gives the vinaigrette a savory edge
- Fresh strawberries: Go for ripe fragrant berries for maximum flavor
- Green onion: Sliced thin for mild oniony bite
- Goat cheese or feta: Crumbled cheese brings creamy tang Choose goat cheese for a milder flavor or feta for a sharper note
Step-by-Step Instructions
- Roast the Beets:
- Trim the tops and bottoms from each beet Cut beets in half and place them in a baking dish or on a sheet of foil Drizzle with a little oil then cover tightly with foil Bake in a preheated 375 degree oven for about 90 minutes until a skewer slides in easily This long roast makes them extra sweet
- Make the Vinaigrette:
- Whisk together the oil balsamic vinegar honey dry mustard salt and black pepper Taste and adjust the seasoning if needed Set aside for the flavors to mingle
- Peel and Cube the Beets:
- After roasting let beets cool slightly Slide off the skins wearing gloves if you do not want pink hands Cut beets into small bite sized cubes for easy eating
- Assemble the Salad:
- Combine cubed roasted beets diced strawberries and sliced green onion in a large serving bowl Drizzle all with the vinaigrette and gently toss everything together
- Add the Cheese:
- Sprinkle crumbled goat cheese or feta over the salad at the end Add a little extra black pepper for punch Serve right away for best flavor and texture
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Goat cheese is my secret joy in this recipe because its creamy tang softens the earthy beet flavor and makes every bite extra luscious My little one calls this magic salad and loves helping add the strawberries at the end
Storage Tips
Keep roasted beets refrigerated up to five days Store them whole or cubed Separate the vinaigrette and combine everything just before serving to keep the salad fresh Goat cheese is best added right before eating
Ingredient Substitutions
If you are out of goat cheese crumbled feta or blue cheese provide good tangy contrast Not a fan of beets Roasted sweet potatoes or carrots work well Strawberries can be swapped with raspberries or sliced red grapes in a pinch
Serving Suggestions
This salad shines on its own as a light lunch Add grilled chicken or salmon for protein Or plate it alongside grilled steak or roast pork for a classy summer dinner presentation
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Recipe Origins
While summer salads are found everywhere this combination of earthy sweet beets and strawberries may have roots in European cuisine where fruit and root vegetables often mingle The honey balsamic dressing brings a bright modern twist
Recipe FAQs
- → How do I roast the beets for this salad?
Trim and halve the beets, drizzle with oil, wrap in foil, and bake at 375°F for about 1.5 hours until tender. Let them cool before peeling and cubing.
- → Can I use feta cheese instead of goat cheese?
Yes, both goat cheese and feta add a creamy, tangy element that complements the sweetness of strawberries and beets.
- → Is there a substitute for honey in the vinaigrette?
Maple syrup can be used as a substitute for honey, bringing a similar sweetness to the dressing.
- → How should I serve this salad?
Serve the salad chilled or at room temperature, freshly tossed with vinaigrette and topped with cheese just before serving.
- → Can I prepare the beets in advance?
Yes, roasted beets can be cooked, peeled, and cubed a day ahead. Store them in the refrigerator until ready to use.