Strawberry Beet Salad Recipe

Preheat and prep

Preheat oven to 400°F (200°C). Trim beet greens if present and reserve for another use. Rinse beets well to remove dirt.

Wrap beets

Wrap each beet loosely in aluminum foil or place beets together in a foil packet with a drizzle (about 1 tsp) of olive oil and a pinch of salt to help them steam/roast evenly.

Roast

Place wrapped beets on a rimmed baking sheet and roast in the preheated oven for 45–60 minutes, depending on size, until a paring knife slides easily into the center.

Cool and peel

Unwrap and let beets cool until they are easy to handle, about 15 minutes. Using your fingers or a paring knife, rub or peel skins off (they should slip away). Cut beets into wedges and set aside to cool to room temperature.

Toast and candy

In a medium nonstick skillet over medium heat, melt the butter. Add the pecan halves and granulated sugar and cook, stirring constantly, until the sugar melts and coats the pecans and they become fragrant, about 4–5 minutes. Sprinkle the sea salt and stir to combine.

Cool

Transfer candied pecans to a sheet of parchment or silicone mat in a single layer to cool and harden, about 10 minutes. Once cool, break any clumps apart. (Make these up to 2 days ahead; store airtight.)

Whisk vinaigrette

In a small bowl or jar, combine the balsamic vinegar, honey, Dijon mustard, and lemon juice. Whisk or shake to blend. Slowly whisk in the olive oil until emulsified. Season with salt and freshly ground black pepper to taste. Taste and adjust balance: add more honey if too sharp or more lemon if too sweet.

Place the mixed salad greens in a large bowl or divide among individual serving plates.

Evenly distribute roasted red and golden beet wedges over the greens.

Scatter the quartered strawberries across the salad.

Sprinkle the crumbled feta over the top and add the mint chiffonade for a fresh, aromatic note.

Roughly chop or leave whole the candied pecans and scatter them over the salad.

Drizzle the dressing over the salad just before serving (about 2–3 tbsp dressing for the whole salad) and gently toss or serve composed so each diner can toss on their plate. Taste and finish with an extra pinch of salt or a grind of black pepper if desired.