First roast the beets. To do this, I trim off the tops and bottoms of the beets, then cut them in half and place them in the centre of a sheet of tin foil, drizzle them with oil and wrap them up in the foil.
Bake at 375 degrees for 1 1/2 hours.
Combine all of the vinaigrette ingredients, and set aside.
Putting it all together:
Once the beets have been roasted, remove the beet skins then cut the beets in to small cubes.
Then add the beets, strawberries and onions to a pretty serving bowl.
Toss with the vinaigrette.
Sprinkle with the crumbled goat cheese and extra fresh ground pepper.