Strawberry Beet Honey Balsamic (Printable Version)
Roasted beets, strawberries, and honey balsamic vinaigrette create a bright and flavorful summer salad.
# Ingredients:
→ Roasted Beets
01 -
5 medium whole beets
02 -
Splash of vegetable oil
→ Vinaigrette
03 -
2 tbsp vegetable oil or olive oil
04 -
1 tbsp balsamic vinegar
05 -
1 tsp honey
06 -
1/2 tsp dry mustard
07 -
1/8 tsp salt
08 -
1/8 tsp ground black pepper
→ Salad
09 -
1 cup cubed fresh strawberries
10 -
1 green onion, sliced
11 -
1/2 cup crumbled goat cheese or feta cheese
# Steps to Follow:
01 -
Trim off the tops and bottoms of the beets, then cut them in half. Place the beets in the center of a sheet of aluminum foil, drizzle with oil, and wrap them up in the foil, or place them in a baking dish, cover with foil, and bake. Bake at 190°C (375°F) for 90 minutes.
02 -
Combine vegetable oil, balsamic vinegar, honey, dry mustard, salt, and black pepper in a small bowl. Mix well and set aside.
03 -
Once the beets are roasted and cooled, remove the skins and cut into small bite-sized cubes. In a large serving bowl, combine the roasted beets, strawberries, and sliced green onion. Toss with the prepared vinaigrette. Sprinkle crumbled goat cheese on top and add ground black pepper to taste. Serve immediately.
# Additional Notes:
01 -
Use gloves when handling the roasted beets to avoid staining your hands.