Strawberry Beet Salad with Honey Balsamic Dressing
This Strawberry Beet Salad is a fresh and delicious summer salad! Roasted beets and fresh strawberries are a match made in heaven! Allow for 1 hour and 30 minutes to roast the beets.
Servings 6 servings
Ingredients
Roasted Beets:
- 5 medium whole beets
- splash of vegetable oil
Vinaigrette:
- 2 tbsp canola oil vegetable oil or olive oil
- 1 tbsp balsamic vinegar
- 1 tsp honey
- 1/2 tsp dry mustard
- 1/8 tsp salt
- 1/8 tsp ground black pepper
Salad:
- roasted beets
- 1 cup cubed fresh strawberries
- 1 green onion sliced
- 1/2 cup crumbled goat cheese or feta cheese
Instructions
Roasted Beets:
- Roast the beets first. To do this, I trim off the tops and bottoms of the beets, then cut them in half and place the beets in the centre of a sheet of aluminum foil, drizzle them with oil and wrap them up in the foil. Or place them in a baking dish, cover with foil and bake.
- Bake at 375 degrees F for 1 1/2 hours.
Vinaigrette:
- 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 bite sized cubes.
- Add the beets, strawberries and onions to a large serving bowl.
- Toss with the vinaigrette.
- Sprinkle with the crumbled goat cheese and extra fresh ground pepper.
- Serve right away and enjoy!